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Рецепт Crispy Taro Turnovers (Wu Gok)
by Global Cookbook

Crispy Taro Turnovers (Wu Gok)
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Ингредиенты

  • 4 c. Taro, cooked and mashed (about 2 lbs raw)
  • 2 tsp Salt
  • 1 tsp Sugar
  • 1/4 tsp White pepper
  • 1/4 tsp 5-spice pwdr
  • 7 Tbsp. Potato flour, -=Or possibly=-
  • 8 Tbsp. -Potato flour
  • 1/2 lb Pork, finely chopped
  • 1/2 tsp 5-spice pwdr
  • 1 tsp Sherry
  • 1 tsp Dark soy sauce
  • 1 tsp Cornstarch
  • 1/2 tsp Sesame oil
  • 1/2 c. Bamboo shoots, finely chopped
  • 1 x Green onion stalk, minced
  • 2 tsp Oil
  • 3/4 tsp Salt
  • 1 1/4 tsp Sugar
  • 1/8 tsp White pepper
  • 1 tsp Cornstarch
  • 2 tsp Chicken broth or possibly water
  • 2 tsp Sherry
  • 1 c. All purpose flour

Инструкции

  1. TO MAKE PASTRY: Peel, then slice taro into thin slices. Steam taro for 30-40 min till soft. Finely mash and add in seasonings. Fold in potato flour last. The mix should be just stiff sufficient to handle, but be careful not to over work it or possibly it will be too mushy. TO
  2. MAKE FILLING: Marinate chopped pork with meat marinade for 15 min. Mix sauce. Stir fry pork with bamboo shoots and green onions in 2 teaspoon oil. Add in all remaining seasonings then pour in the sauce mix.
  3. Stir till it thickens. Mix well and refrigeratefor 2 hrs in refrigerator. WRAPPING: take about 2 tbsp. of the taro mix, roll into a ball and flatten out to a 3 inch circle. Place 1 tbsp.
  4. filling in center and bring the opposite sides to seal. Continue making the turnovers till all of the pastry and filling is used up.
  5. Place turnovers on platter with seam side up. DEEP FRYING: Heat 4 c. oil in wok over medium high heat . Dredge turnovers in flour (all purpose) and deep fry in warm oil till golden brown on both sides. Serve warm. DO
  6. AHEAD NOTES: Cooked turnovers can be frzn. To reheat, thaw out to room temperature then deep fry again till crispy and golden. YUM!
  7. COMMENTS: Taro is the tuberous root of a tropical plant bearing flowers on a fleshy spike surrounded by a hood-like leaf. The texture of taro is similar to a potato in which they are both starchy. However, taro is