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Receta Crispy Taro Turnovers (Wu Gok)

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Ingredientes

Cost per recipe $4.56 view details

Direcciones

  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

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 839g
Calories 1571  
Calories from Fat 222 14%
Total Fat 25.03g 31%
Saturated Fat 5.39g 22%
Trans Fat 0.23g  
Cholesterol 97mg 32%
Sodium 6875mg 286%
Potassium 3895mg 111%
Total Carbs 267.72g 71%
Dietary Fiber 23.4g 78%
Sugars 15.91g 11%
Protein 63.07g 101%
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