Saturday, March 14, 2015

Crispy Lamb & Spring Onion Parcels (giew Toud)

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins


  • Servings: 2
  • 100 g wheat flour (3 1/2 oz)
  • 1 egg
  • 1 teaspoon oil
  • 150 g lamb 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. leave the dough for 5 minutes to rest.
  • 3 blend the lamb, garlic, spring onion, light soy sauce, salt, pepper and coriander in a food mixer.
  • 4 roll the dough into a sausage shape and chop off little pieces (approx 5 gms) from the end.
  • 5 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.
  • 6 put the meat filling into the center, fold over the pastry and pleat the edges to form a parcel.
  • 7 pre heat a fryer or deep pan of oil to 190 degrees celcius (375f).
  • 8 drop the parcels into the oil and fry for 2-3 minutes until the pastry has just browned and the meat cooked.
  • 9 remove and place on kitchen paper to remove any oil.
  • 10 serve with sukiyaki dipping sauce or chilli sour chinese sauce and coriander, mint and chilli. or you can just eat them plain.

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