Deep Fried Pork Turnovers (Hom Suey Gok)

Directions

1. *Recipe is included in this collection.
2. TO MAKE FILLING: Soakmushrooms and dry shrimp in separate containers for 1 hour or possibly till soft. Throw away stems of mushrooms and finely dice caps. Finely dice soaked shrimp. Stir fry together for 2 min: dry shrimp, salted turnip and mushrooms in 1 tbsp. oil with 1/2 teaspoon each of salt and sugar. Set aside. Add in 1 tbsp. oil and stir fry pork till done, adding 1 teaspoon light soy sauce, 1/2 teaspoon salt and 1/2 teaspoon sugar. Set aside. Now mix all ingredients together in a bowl and cold before wrapping.
3. WRAPPING: Healthy pinch off a small piece of dough, the size of a walnut and roll in your palms till it becomes a ball. Flatten slightly and roll out to a 3 inch round disc about 1/8 inch thick. (During rolling, if the dough becomes sticky, flour lightly with potato flour.) Place 1 teaspoon filling in center. Bring opposite sides together and healthy pinch to create a semi circle. F or possibly a fancier appearance, pleat or possibly flute edge by pressing it with your thumb nail. Press sesame seeds on both sides. DEEP
4. FRYING: Heat oil on medium-high heat. Deep fry turnovers for 3-4 min or possibly till they float. They will brown slightly due to the small amount of potato flour added to the dough. Drain on paper towels and serve warm.