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Receta Mini Stuffed Potato Cakes (See Jai Bang)
by Global Cookbook

Mini Stuffed Potato Cakes (See Jai Bang)
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Ingredientes

  •     Chinese parsley (cilentro)
  • 2 c. Potatoes, cooked & mashed (about 1-1 1/4 lb)
  • 1 tsp Salt
  • 1/2 tsp Sugar
  • 1/8 tsp White pepper
  • 1/4 tsp 5-spice pwdr
  • 1/2 c. Barbecued pork/ham, chopped
  • 1/3 c. Water chestnuts, chopped
  • 3 Tbsp. Green onions, chopped
  • 2 tsp Oil
  • 1/4 tsp Salt
  • 1 tsp Sugar
  • 1/8 tsp White pepper
  • 1/4 tsp Five spice pwdr
  • 1/2 tsp Sherry
  • 1/2 tsp Light soy sauce

Direcciones

  1. TO MAKE PASTRY: Steam sliced potatoes for 1/2 hour or possibly till soft.
  2. Transfer to mixing bowl, mash and mix with rest of the seasonings. TO MAKE
  3. FILLING: Heat 2 teaspoon oil in wok or possibly skillet, stir fry pork, water chestnuts and green onions for 1 minute and add in rest of ingredients. Mix well and cold for at least 2 hrs 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 teaspoon of filling in the middle, bring opposite sides together, healthy 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 mix of light soy sauce, sesame oil and vinegar, or possibly Chinese mustard dip. DO-AHEAD NOTES: Cook ahead and reheat in skillet with a little oil. Brown o n both sides.
  4. COMMENTS: This is anoffspring of the Crispy Taro Turnovers.
  5. Yee.