**** NO E *****
-Karen Adler FNGP13B.
-Yid: 24 mini cakes
Chinese parsley (cilentro)

TO MAKE PASTRY: Steam sliced potatoes for 1/2 hour or until subdued.
Transfer to mixing roll, mash and mix with rest of the seasonings. TO MAKE
WOOF: Warmth 2 tsp. oil in wok or skillet, stir fry pork, water chestnuts
and green onions for 1 minute and add rest of ingredients. Mix
well and cool for leastways 2 hours in the refrigerator. WRAPPING: Scoop
almost 1 tbsp. spud pastry, roll into a ball and flatten in your palms
to a 2 inch rung. Put a tsp. of filling in the centre, bring
opposite sides unitedly, pinch to seal and lightly flatten to
size of a half dollar. Press a Chinese parsley leaf on both sides for
palm. Repeat procedure for rest of woof. PREPARATION: Over
m edium high passion, brown Mini Potato Cakes on each side with a little
oil. Serve with a mixture of light soy sauce, sesame oil and vinegar, or
Chinese mustard dip. DO-AHEAD NOTES: Cook ahead and reheat in skillet
with a little oil. Brown o n both sides. COMMENTS: This is an
offspring of the Crisp Taro Turnovers.
Yields
1 Servings