Mutton Tarts
Ingredients
4 1/2 cups (500 g) flour,
sifted
1 cups (250 ml) vegetable oil
1 1/2 lb (750 g) lean mutton, minced
2 tsp salt, or to taste
4 tsp soy sauce
7 oz (200 ml) mutton stock
9 oz (250 g) cellophane noodles, boiled and
chopped in 1/4 inch (1 cm) sections
3 1/2 tbsp (50 g) scallions, chopped
2 tsp fresh ginger, chopped
1 tbsp (15 ml) sesame oil
1 tsp five-spice powder
1 tsp MSG
Directions
- Mix the mutton with 1 tsp of the salt,
soy sauce and stock. Stir in one direction
until it becomes a paste, then add the
cellophane noodles, scallions, ginger,
MSG, sesame oil, and five-spice powder
and blend well. Divide the filling into
10 portions. Set aside.
- Dissolve 1 tsp salt in 10 1/2 oz (300
ml) of water. Stir the water into the
flour to make a dough. Knead well. Let
stand for a while. Roll the dough into
a long roll and cut into 10 round pieces.
Roll out each round into thin circle.
Add 1 portion of the filling to the center
of the piece and seal it. Repeat until
all the dough and filling are used.
- Heat the oil in a pan to about 230oF(110oC),
or until small bubbles appear around a
piece of ginger or scallion green dropped
into the oil. Add the tarts and fry over
low heat for 5 minutes, or until the bottoms
are brown. Turn the tarts over and continue
to fry for 5 more minutes. Repeat until
all the tarts are fried, drain well, and
serve.
