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Recipe Name: Fried Pies Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 18

2 1/2 Cup(s) Flour
3/4 Cup(s) Boiling water
1/4 Cup(s) Cold water
3/4 Pound(s) Ground pork
1 Tablespoon(s) Sesame oil
1 Teaspoon(s) Soy sauce
Dash(s) Cornstarch
2 Tablespoon(s) Scallion greens, chopped
1 Teaspoon(s) Sour pickle relish
for frying
6 Tablespoon(s) Oil
FillingMix hot water with flour. Add cold water and knead until smooth.
Letrest a few minutes. If the dough is not the right consistency,
correctwith a little flour or a little cold water. Roll dough out into
a longthin 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 (alittle over 1 T) on each circle, bring up the sides, seal the
edges, androll 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 oruntil 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 gravywill
prevent these pies from browning. If you use a filling that has notbeen
precooked, cook for at least 3 min on a side.Wei-Chuan suggests 1 1/2
cans of Wei-Chuan brand pickled cucumbers withmeat. Alternatives
include just about all bao fillings (see the manyroast pork and sweet
bean filling recipes that are floating around thenet), taco filling
(with or without cheese), etc. etc.Michael LooRecipes posted to FIDO
COOKING echo by Mike Loo, an excellent cook,between Dec 1, 1944 and Jul
31, 1995. Many are authentic Chineserecipes.File

Nutrition (calculated from recipe ingredients)
Calories: 187
Calories From Fat: 114
Total Fat: 12.8g
Cholesterol: 12mg
Sodium: 130.9mg
Potassium: 55.2mg
Carbohydrates: 13.5g
Fiber: <1g
Sugar: <1g
Protein: 4.1g

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