Recipe

Crispy Pork & Spring Onion Parcels (giew Toud) Recipe

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Ingredients

Directions

Step #1 Whip the egg, put into flour & add the oil.
Step #2 Mix this into a flour dough, it is better not to overwork it - knead it only enough to make a dough.
Step #3 Leave the dough for 5 mins to rest.
Step #4 Blend the pork, light soy sauce, garlic, spring onion, salt, pepper & coriander in a food mixer.
Step #5 Roll the dough into a sausage shape & chop off little pieces (approx 5 gms) from the end.
Step #6 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.
Step #7 Put the meat filling into the center, fold over the pastry & pleat the edges to form a parcel.
Step #8 Pre heat a fryer or deep pan of oil to 190 degrees celcius (375F).
Step #9 Drop the parcels into the oil & fry for 2-3 mins until the pastry has just browned & the meat cooked.
Step #10 Remove & place on kitchen paper to remove any oil.
Step #11 Serve with Sukiyaki dipping sauce or chilli sour Chinese sauce & coriander, mint & chilli.
Step #12 Or you can just eat them plain.
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