• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Savory Pork Triangles (Gee Yoke Gok)

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • **** NO E *****
  • -Karen Adler FNGP13B.
  • -Yield: 3 doz.
  • 1/2 lb Ground pork; fresh
  • 12 Water chestnuts; mince fine
  • 2 Green onion stalks
  • -mince fine
  • 1/2 ts Salt
  • 1/2 ts Sugar
  • 1/2 ts Sesame oil
  • 1 ts Catsup
  • 1 ts Dark soy sauce
  • 1 ts Sherry
  • 2 ts Hoisin sauce
  • 9 Filo dough sheets (leaves)*
  • 1 Egg; beaten
  • 4 c Oil


*See "Tips on working with Filo", included in this collection.
PREPARATION: Brown pork with minced water chestnuts until done, drain
off fat, return to heat and add green onions and all seasonings. Stir until
flavor is well blended. Cool in refrigerator several hours or over night
until completely chilled before wrapping. WRAPPING: Cut filo into 4
even strips lengthwise. (They should be about 4 inches to 41/2
inches wide). Fold each strip in half lengthwise and lubricate the dough
with a little oil. (Use your fingers) Place 1 tsp. filling on the
bottom corner of the strip. Fold up corner to form a triangle.
Continue folding in triangles until the entire length of dough is
folded. Seal end with beaten egg. Repeat procedure with rest of the
filo dough. COOKING: Heat oil in wok over medium high heat. Deep fry
triangles until just golden. Drain on paper towel. Cool slightly
before serving. DO-AHEAD NOT ES: same as for Mini Chicken Rolls.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?