Ma Tai Tsu
Ma Tai Tsu filling:
½ lb. char siu, silvered
1/3 c. ground pork
1/3 c. bamboo shoots, minced
1/3 c. water chestnuts, minced
2 T green onions, minced
2 T chinese parsley, minced
In a separate bowl, mix the following ingredients together:
1 ½ tsp. sugar
2 tsp. shoyu
1 T. water
2 tsp. cornstarch
Salt to taste
Stir-fry the pork for 2 minutes. Add remaining ingredients. Stir-fry for an additional 3 minutes. Cool, set aside.
Pastry:
3 c. flour
½ tsp. salt
2 T. sugar
1 c. shortening
6-8 T. ice water
Combine dry ingredients. Cut shortening into flour mixture with pastry blender or two knives. Sprinkle water over flour mixture 1T at a time, tossing the flour mixture between each tablespoon of water until you can work the dough into a ball. Chill dough. Roll dough very thin on lightly floured surface. Cut into 3 ½ in. circles. Place 1 T filling on dough. Form into mounds, pinch edges underneath to seal dough. Put pinched side down on cookie sheet. Brush with egg yolk. Bake it at 440 degrees for 15 minutes, or until just slightly brown on the edges.