Preparing authentic Chinese turnovers is a complicated process, involving two types of dough. This easier version uses commercial frozen phyllo dough. Feel free to brush the phyllo sheets with vegetable oil or melted butter. For a lower fat version, spray the sheets with non-stick cooking spray.
Ingredients:
- 2 teaspoons vegetable oil
- 1/2 pound ground pork or beef
- 3/4 cup chopped onion
- 1 1/2 tablespoons curry powder
- 2 tablespoons plus 1 teaspoon water, or as needed
- 1 1/2 teaspoons light soy sauce
- 1 teaspoon Chinese rice wine or dry sherry
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 6 phyllo sheets, 13 X 17 inches
- Oil or melted butter to brush on phyllo sheets, as needed
Preparation:
1. Defrost the phyllo sheets according to the package directions. Do not remove the phyllo from the plastic bag until you have made the filling and are ready to work with the phyllo dough.
2. Heat 2 teaspoons oil in a wok over medium-high heat (about 6 on the stovetop). Add the ground pork or beef, breaking it up with a spatula. Cook for about 5 minutes, until all the pinkness is gone. Drain the meat. Wipe the wok clean and turn the heat down to medium (about 5 on the stovetop).
3. Add the onion to the wok. Stir-fry for 2 minutes, then add the curry powder. Stir in 1 1/2 tablespoons water to make a paste. Stir in the soy sauce, rice wine or sherry, sugar, salt, and about 2 teaspoons water - enough so that the mixture is moist but not overly wet. Let the filling cool.
4. Preheat the oven to 375 degrees F. (Celsius). Spray 2 9 X 13 inch baking sheets with non-stick cooking spray.
5. Roll out the phyllo dough. Remove 6 sheets. Roll up the remainder of the dough and return to the plastic bag. Refrigerate or freeze.
6. Cut each of the phyllo sheets lengthwise into 3 equal sections. Cover the dough with wax paper and place a damp tea towel on top to prevent it from drying out while you make the turnovers. Take 1 of the phyllo sheets you have created and brush lightly brush with oil or melted butter. Place a full heaping tablespoon of filling at the bottom of the sheet. Fold the sheet over the filling so that the bottom meets the left-hand side, forming a triangle. Continue folding at right angles, keeping the triangular shape, and tuck in at the top. Note: If you haven’t done this before, the About.com Guide to Greek Food has excellent photo instructions on how to fold phyllo triangles. Brush both top and bottom of the triangle lightly with oil or melted butter and place on a baking sheet.
7. Bake for 10 - 15 minutes, until golden brown.
Makes about 15 – 16 turnovers – the exact number will depend on how much filling you use in each turnover.
2. Heat 2 teaspoons oil in a wok over medium-high heat (about 6 on the stovetop). Add the ground pork or beef, breaking it up with a spatula. Cook for about 5 minutes, until all the pinkness is gone. Drain the meat. Wipe the wok clean and turn the heat down to medium (about 5 on the stovetop).
3. Add the onion to the wok. Stir-fry for 2 minutes, then add the curry powder. Stir in 1 1/2 tablespoons water to make a paste. Stir in the soy sauce, rice wine or sherry, sugar, salt, and about 2 teaspoons water - enough so that the mixture is moist but not overly wet. Let the filling cool.
4. Preheat the oven to 375 degrees F. (Celsius). Spray 2 9 X 13 inch baking sheets with non-stick cooking spray.
5. Roll out the phyllo dough. Remove 6 sheets. Roll up the remainder of the dough and return to the plastic bag. Refrigerate or freeze.
6. Cut each of the phyllo sheets lengthwise into 3 equal sections. Cover the dough with wax paper and place a damp tea towel on top to prevent it from drying out while you make the turnovers. Take 1 of the phyllo sheets you have created and brush lightly brush with oil or melted butter. Place a full heaping tablespoon of filling at the bottom of the sheet. Fold the sheet over the filling so that the bottom meets the left-hand side, forming a triangle. Continue folding at right angles, keeping the triangular shape, and tuck in at the top. Note: If you haven’t done this before, the About.com Guide to Greek Food has excellent photo instructions on how to fold phyllo triangles. Brush both top and bottom of the triangle lightly with oil or melted butter and place on a baking sheet.
7. Bake for 10 - 15 minutes, until golden brown.
Makes about 15 – 16 turnovers – the exact number will depend on how much filling you use in each turnover.
