Gee Yoke Gok (Savory Pork Triangles)
This uses the same technique as the recipe above, but they are folded and filled differently so that it appears that there is some variety. This makes 3 dozen.
Ingredients
1/2 lb. cooked minced pork
12 water chestnuts, finely minced
2 stalks green onions, finely chopped
1/2 tsp salt, or less
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp dark or light soy
1 tsp sherry
2 tsp hoisin sauce (probably available at your grocery
store)
9 sheets filo dough
4 cups of oil
Instructions
Mix together all ingredients except filo and oil. It can be cooked briefly, or not, as time permits. Let the mixture sit in refrigerator over night for the flavors to meld. The next day, cut filo into 4 strips, 4 to 4 1/2 inches wide. Fold each strip in half lengthwise and brush top with cooking oil using pastry brush. Place 1 tsp. filing on bottom corner. Fold up diagonally to form a triangle and then keep folding up into successive triangles (like you folded the flag at scout camp) until you get to the top of the strip. Put a little water on the top of the strip and fold it over to seal. Repeat with the remaining 35 strips. Deep fry several at a time in a wok in heated cooking oil. Drain and cool before serving.
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.