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Name: Fried Pies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 18
Cuisine: Chinese
Ingredients: Filling:; 1 tb Sesame oil; ds Cornstarch; For frying;; 1 ts Sour pickle relish; 6 tb Vegetable oil; 2 tb Scallion greens, chopped; 1/4 c Cold water; 3/4 lb Ground pork; 2 1/2 c Flour; 3/4 c Boiling water; 1 ts Soy sauce

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INGREDIENTS

Filling:
1 tb Sesame oil
ds Cornstarch
For frying;
1 ts Sour pickle relish
6 tb Vegetable oil
2 tb Scallion greens, chopped
1/4 c Cold water
3/4 lb Ground pork
2 1/2 c Flour
3/4 c Boiling water
1 ts Soy sauce

INSTRUCTIONS

Mix hot water with flour. Add cold water and knead until smooth. Let rest a few minutes. If the dough is not the right consistency, correct with a little flour or a little cold water. Roll dough out into a long thin baguette and divide into 18 to 24 pieces. Make each into a 3" circle by pressing with the palm of your hand against a work board, twisting just a little with each press. Place 1 portion of filling (a little over 1 T) on each circle, bring up the sides, seal the edges, and roll carefully into a ball. Flatten each ball into a hamburger shape. Heat oil in a flat-bottomed pan. Fry cakes 2 - 3 min on each side or until golden. Drain on paper towels and serve hot. Filling: Just about any pie filling, sweet or savory, can go into these, just so you make sure the stuff is not too wet - lots of juice or gravy will prevent these pies from browning. If you use a filling that has not been precooked, cook for at least 3 min on a side. Wei-Chuan suggests 1 1/2 cans of Wei-Chuan brand pickled cucumbers with meat. Alternatives include just about all bao fillings (see the many roast pork and sweet bean filling recipes that are floating around the net), taco filling (with or without cheese), etc. etc. Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

NOTES

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Fried Pies

Filling:
1 tb Sesame oil
 ds Cornstarch
 For frying;
1 ts Sour pickle relish
6 tb Vegetable oil
2 tb Scallion greens, chopped
1/4 c Cold water
3/4 lb Ground pork
2 1/2 c Flour
3/4 c Boiling water
1 ts Soy sauce

Mix hot water with flour. Add cold water and knead until smooth. Let  rest a few minutes. If the dough is not the right consistency,  correct with a little flour or a little cold water. Roll dough out  into a long thin baguette and divide into 18 to 24 pieces. Make each  into a 3" circle by pressing with the palm of your hand against a  work board, twisting just a little with each press. Place 1 portion  of filling (a little over 1 T) on each circle, bring up the sides,  seal the edges, and roll carefully into a ball. Flatten each ball  into a hamburger shape.    Heat oil in a flat-bottomed pan. Fry cakes 2 - 3 min on each side or  until golden. Drain on paper towels and serve hot.    Filling: Just about any pie filling, sweet or savory, can go into  these, just so you make sure the stuff is not too wet - lots of juice  or gravy will prevent these pies from browning. If you use a filling  that has not been precooked, cook for at least 3 min on a side.    Wei-Chuan suggests 1 1/2 cans of Wei-Chuan brand pickled cucumbers  with meat. Alternatives include just about all bao fillings (see the  many roast pork and sweet bean filling recipes that are floating  around the net), taco filling (with or without cheese), etc. etc.    Michael Loo    Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between  Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip

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Nutrition

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Serving Size: 1 Serving (65g)
Recipe Makes: 18 - 24

Calories: 138
Calories from Fat: 54 (39%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.5g
Cholesterol 6.8mg		2 %
Sodium 17.5mg		1 %
Potassium 97.9mg		3 %
Total Carbohydrate 16.6g		5 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 15.7g
Protein 4.1g		6 %
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Calories per serving: 138

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