Crispy Pork & Spring Onion Parcels (Giew Toud)

• 100 g wheat flour (3 1/2 oz)
• 1 egg
• 1 teaspoon oil
• 150 g pork mince (5 1/4 oz)
• 1 teaspoon salt
• 2 tablespoons light soy sauce
• 1 teaspoon pepper
• 3 garlic cloves
• 20 g coriander leaves (approx 2 sprigs)
• 20 g spring onions (approx 1 spring onion)

1. Whip the egg, put into flour and add the oil.
2. Mix this into a flour dough, it is better not to overwork it - knead it only enough to make a dough.
3. Leave the dough for 5 minutes to rest.
4. Blend the pork, garlic, spring onion, light soy sauce, salt, pepper and coriander in a food mixer.
5. Roll the dough into a sausage shape and chop off little pieces (approx 5 gms) from the end.
6. Roll each piece into a ball using your hands, then using a slightly oiled rolling pin, roll the ball into a thin flat circle of pastry.
7. Put the meat filling into the center, fold over the pastry and pleat the edges to form a parcel.
8. Pre heat a fryer or deep pan of oil to 190 degrees celcius (375F).
9. Drop the parcels into the oil and fry for 2-3 minutes until the pastry has just browned and the meat cooked.
10. Remove and place on kitchen paper to remove any oil.
11. Serve with Sukiyaki dipping sauce or chilli sour Chinese sauce and coriander, mint and chilli.
12. Or you can just eat them plain.

g wheat flour, egg, oil, pork, salt, soy sauce, pepper, garlic, coriander, spring onions

Taken from www.food.com/recipe/crispy-pork-spring-onion-parcels-giew-toud-216965 (may not work)