Turnip Tarts

Name: Turnip Tarts (Lo po ssu su ping)
Cuisine: Chinese
Ingredients: 4 pounds daikon radish (shredded); 2 tablespoons chopped dried shrimp; 2 tablespoons chopped ham; 2 tablespoons chopped green onions; 1-½ teaspoons salt; MSG; 2 cup flour (all-purpose); 2 cup flour (all-purpose); 1-½ cups flour (cake flour); 1-½ cups flour (cake flour); ¾ cups lard (or shortening); ¾ cups lard (or shortening); ⅔ cups warm water

Lo po ssu su ping

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

The “turnips” are actually daikon radishes.

Ingredients

2 cup flour (all-purpose)
1-½ cups flour (cake flour)

Asia
Taiwan
Sichuan
Shengtu
Chungking
Pie

Method

Mix 1-½ cup cake flour with 1 cup lard, knead into dough. This is the inside layer.
Mix 2 cups all-purpose flour with ⅔ cup warm water and 2 tablespoons lard. Knead into dough, for the outside layer.
Cook shredded radish in boiling water for 20 minutes and remove and rinse in cold water. Wrap in a clean dry towel to drain off water. Chop very finely a