This crisp, delightful hors d’oeuvre takes the same pork filling. The dough, which is shaped into triangles, curls up, and the surface bubbles and puckers as it browns and deep-fries. Because deep-frying is a quicker method of cooking than steaming, use a little less of the filling so that it cooks through without overcooking the dough.
© 1981 Ken Hom. All rights reserved.