Crispy Pork & Spring Onion Parcels (Giew Toud)
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 100 g wheat flour (3 1/2 oz)
- 1 egg
- 1 teaspoon oil
- 150 g pork mince (5 1/4 oz)
- 1 teaspoon salt
- 2 tablespoons light soy sauce
- 1 teaspoon pepper
- 3 garlic cloves
- 20 g coriander leaves (approx 2 sprigs)
- 20 g spring onions (approx 1 spring onion)
directions
- Whip the egg, put into flour and add the oil.
- Mix this into a flour dough, it is better not to overwork it - knead it only enough to make a dough. Leave the dough for 5 minutes to rest.
- Blend the pork, garlic, spring onion, light soy sauce, salt, pepper and coriander in a food mixer.
- Roll the dough into a sausage shape and chop off little pieces (approx 5 gms) from the end.
- Roll each piece into a ball using your hands, then using a slightly oiled rolling pin, roll the ball into a thin flat circle of pastry.
- Put the meat filling into the center, fold over the pastry and pleat the edges to form a parcel.
- Pre heat a fryer or deep pan of oil to 190 degrees celcius (375F).
- Drop the parcels into the oil and fry for 2-3 minutes until the pastry has just browned and the meat cooked.
- Remove and place on kitchen paper to remove any oil.
- Serve with Sukiyaki dipping sauce or chilli sour Chinese sauce and coriander, mint and chilli. Or you can just eat them plain.
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RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California