Crescent Moon Turnovers Filled with Spicy Pork

Name: Crescent Moon Turnovers Filled with Spicy Pork
Yield: Makes about 30 Small Turnovers
Cuisine: China
Ingredients: Finely chopped Chinese chives or lacy, whole coriander leaves, for garnish; 1 tablespoon Chinese rice wine or dry sherry; 1 egg yolk beaten with 1 whole egg; 2½ tablespoons cold chicken stock or water; ¾ pound finely ground pork butt; 1 tablespoon plus 1 teaspoon cornstarch; 1 tablespoon unseasoned Japanese rice vinegar; ⅛ teaspoon kosher salt; 1½ tablespoons soy sauce; 1½ tablespoons unsalted chicken stock; 1 tablespoon China Moon Chili-Orange Oil; 1½ teaspoons “goop” from China Moon Chili-Orange Oil; ¼ teaspoon sugar; 1½ teaspoons cornstarch; 1 red Fresno chili, finely minced; Pastry; 1 large yellow onion, finely diced; About ¼ cup corn or peanut oil, for stir-frying; 2 tablespoons finely minced fresh ginger; ⅓ cup thinly sliced green and white scallion rings; 1 small green serrano chili, finely minced; 1½ tablespoons finely minced garlic; 1 tablespoon soy sauce

Preparation info

Makes about
30
Small Turnovers

Difficulty
Complex

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

A more classically inclined filling for “moons, ” but still a far cry from its traditional, bland, Cantonese cousin, this minced pork concoction is zippy with the flavors of ginger and chili. An example of one of those many times when intriguing taste wins the gold and authenticity places a distant second!

Ingredients

Pastry

Asia
China
Dinner
Spicy

Method

Make the pastry dough and roll it out as detailed in steps 1 and 2.
To make the filling: Combine all the marinade ingredients through the cornstarch in a bowl and stir to dissolve the cornstarch. Add the pork and stir with your hand in 1 direction to blend thoroughly. Seal and set aside at cool room temperature for 3 to 4 hours or refrigerate overnight. Bring t