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**** NO E *****
-Karen Adler FNGP13B.
-Yield: 24 mini cakes
Chinese parsley (cilentro)
POTATO PASTRY
2 c Potatoes; cooked & mashed
-(about 1-1 1/4 lb)
1 ts Salt
1/2 ts Sugar
1/8 ts White pepper
1/4 ts 5-spice powder
FILLING
1/2 c Barbecued pork/ham; minced
1/3 c Water chestnuts; minced
3 tb Green onions; minced
2 ts Oil
1/4 ts Salt
1 ts Sugar
1/8 ts White pepper
1/4 ts Five spice powder
1/2 ts Sherry
1/2 ts Light soy sauce
TO MAKE PASTRY: Steam sliced potatoes for 1/2 hour or until soft.
Transfer to mixing bowl, mash and mix with rest of the seasonings. TO MAKE
FILLING: Heat 2 tsp. oil in wok or skillet, stir fry pork, water chestnuts
and green onions for 1 minute and add rest of ingredients. Mix
well and cool for at least 2 hours in the refrigerator. WRAPPING: Scoop
about 1 tbsp. potato pastry, roll into a ball and flatten in your palms
to a 2 inch round. Put a tsp. of filling in the middle, bring
opposite sides together, pinch to seal and lightly flatten to
size of a half dollar. Press a Chinese parsley leaf on both sides for
decoration. Repeat procedure for rest of filling. COOKING: Over
m edium high heat, brown Mini Potato Cakes on each side with a little
oil. Serve with a mixture of light soy sauce, sesame oil and vinegar, or
Chinese mustard dip. DO-AHEAD NOTES: Cook ahead and reheat in skillet
with a little oil. Brown o n both sides. COMMENTS: This is an
offspring of the Crispy Taro Turnovers.
Yields
1 Servings
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