Instructions: *Recipe is included in this collection.

TO MAKE FILLING: Soak
mushrooms and dried shrimp in separate containers for 1 hour or until soft. Discard stems of mushrooms and finely dice caps. Finely dice soaked shrimp. Stir fry together for 2 minutes: dried shrimp, salted turnip and mushrooms in 1 tbsp. oil with 1/2 tsp. each of salt and sugar. Set aside. Add 1 tbsp. oil and stir fry pork until done, adding 1 tsp. light soy sauce, 1/2 tsp. salt and 1/2 tsp. sugar. Set aside. Now mix all ingredients together in a bowl and cool before wrapping.

WRAPPING: Pinch off a small piece of dough, the size of a walnut and roll in your palms until it becomes a ball. Flatten slightly and roll out to a 3 inch round disc about 1/8 inch thick. (During rolling, if the dough becomes sticky, flour lightly with potato flour.) Place 1 tsp. filling in center. Bring opposite sides together and pinch to form a semi circle. F or a fancier appearance, pleat or flute edge by pressing it with your thumb nail. Press sesame seeds on both sides. DEEP

FRYING: Heat oil on medium-high heat. Deep fry turnovers for 3-4 minutes or until they float. They will brown slightly due to the small amount of potato flour added to the dough. Drain on paper towels and serve hot.

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