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| 4 1/2 cups (500 g) flour,
sifted |
| 1 1/2 lb (750 g) lean mutton,
minced |
| 4 tsp soy sauce |
| 9 oz (250 g) cellophane noodles,
boiled and chopped in 1/4 inch
(1 cm) sections |
| 2 tsp fresh ginger, chopped
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| 1 tsp five-spice powder |
| 1 cups (250 ml) vegetable
oil |
| 2 tsp salt, or to taste |
| 7 oz (200 ml) mutton stock
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| 3 1/2 tbsp (50 g) scallions,
chopped |
| 1 tbsp (15 ml) sesame oil
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| 1 tsp MSG |
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 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.
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