Makes: 10 Servings
4 ½ cups (500 g) flour, sifted
1 ½ lb (750 g) lean mutton, minced
4 tsps soy sauce
9 oz (250 g) cellophane noodles, boiled and chopped
in 1/4 inch (1 cm) sections
2 tsps fresh ginger, chopped
1 tsp five-spice powder
1 cup (250 g) vegetable oil
2 tsps salt, or to taste
7 oz (200 ml) mutton stock
3 ½ tbsps (50 g) scallions, chopped
1 tbsps (15 ml) sesame oil
1 tsp MSG
1. Mix the mutton with 1 tsp of the salt, soy sauce
2. Stir in one direction until it becomes a paste,
then add the noodles, scallions, ginger, MSG,
sesame oil and five-spice powder and blend well.
3. Divide the filling into 10 portions. Set aside.
4. Dissolve 1 tsp salt in 10 ½ oz (300 ml) of water.
5. Stir the water into the flour to make a dough.
Knead well. Let stand for awhile.
6. Roll the dough into a long roll and cut into 10
7. Roll out each round into thin circle.
8. Add 1 portion of the filling to the centre of the
piece and seal it.
9. Repeat until all the dough and filling are used.
10. Heat the oil in a pan to about 230 F (110 C).
11. Add the tarts and fry over low heat for 5
minutes, or until the bottoms are brown.
12. Turn the tarts over and continue to fry for 5
13. Repeat until all tarts are fried, drain well, and serve.