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1
To make the filling, heat the oil in a medium skillet over medium heat.
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2
Add the shallot and garlic and cook, stirring constantly, for 2 to 3 minutes, until the shallot is soft and sweet smelling, and the garlic is beginning to turn blond.
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3
Add the pork, and use a wooden spoon or spatula to stir and mash the meat into small pieces.
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4
Cook for 30 to 60 seconds, until most of the meat no longer looks raw.
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5
Add the shrimp, jicama, salt, pepper, and sugar.
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6
Cook, stirring frequently for 4 minutes, or until the jicama is tender.
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7
Turn off the heat and stir in the scallion to wilt it slightly.
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8
Transfer to a small bowl, partially cover to prevent drying, and set aside to cool completely before using.
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9
You should have about 3/4 cup.
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10
(The filling can be prepared up to 2 days in advance, covered in plastic wrap, and refrigerated.
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11
Return it to room temperature before using.)
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12
If the dough was refrigerated for longer than 1 hour, return it to room temperature before using.
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13
Line a baking sheet with parchment paper.
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14
Working on an unfloured or very lightly floured surface, gently squeeze and then roll the dough into a 12-inch-long log.
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15
Use a knife to cut the log into 12 pieces.
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16
(Halve the log first to easily cut even-size pieces.
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17
The tapered end pieces should be cut a little longer than the rest.)
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18
Cover with plastic wrap or a kitchen towel to prevent drying.
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19
Working with half of the dough pieces at a time, flatten each piece of dough with the palm of your hand.
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20
Use a skinny Asian rolling pin to roll the dough into a 3 1/4 to 3 1/2-inch diameter circle, making it just slightly thicker in the middle and rotating the wrapper as you work.
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21
(For guidance, see Forming Wrappers from Basic Dumpling Dough, steps 4 and 5, page 24.)
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22
Set each wrapper aside.
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23
A little overlapping is fine; the wrappers should not stick together.
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24
Cover to prevent drying.
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25
To assemble a turnover, hold a wrapper in a slightly cupped hand.
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26
Use a spoon to scoop up 1 tablespoon of filling and position it slightly off-center toward the upper half of the wrapper, pressing down gently and keeping about 1/2 to 3/4 inch of wrapper clear on all sides.
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27
As you work, your hand should naturally close a bit more to keep the turnover in shape.
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28
Moisten the top rim of the wrapper with water and then bring up the side of the wrapper that is closest to you and firmly press to create a half-moon (see page 26), sealing the rim well and creating a 1/2-inch brim.
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29
For extra security, use your thumb and index fingers to form a rope edge (see page 51) or press with the tines of a fork.
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30
Place the finished turnover on the prepared baking sheet.
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31
Repeat with the other 5 wrappers before making and filling the 6 wrappers from the remaining dough.
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32
Once shaped, keep the finished turnovers uncovered for about 20 minutes (the amount of time it takes to assemble all the turnovers), turning them once so they dry a bit on all sides; this helps the crust fry up nice and flaky.
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33
Cover the turnovers with a kitchen towel if they have to wait longer, lest they overdry and lose their seal.
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34
Put a paper towellined platter next to the stove.
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35
Pour oil to a depth of 1 1/4 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 310F on a deep-fry thermometer.
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36
Frying for a long time at a moderately low temperature between 300 and 330F ensures delicate, flaky results.
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37
(If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes 2 to 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.)
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38
Working in batches of 4 to 6 to prevent crowding, gently drop the turnovers into the hot oil and immediately reduce the heat slightly.
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39
They will float to the top after about 15 seconds.
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40
Spoon hot oil over the puffy tops 2 or 3 times; this facilitates even cooking.
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41
The temperature will drop initially and then slowly rise.
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42
You will probably need to gradually lower the temperature to keep it around 330F.
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43
(If you dont have a thermometer, do the chopstick test a couple of times as the dumplings cook; if bubbles rise immediately to the surface and encircle the chopstick, the oil is too hot.)
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44
Fry, turning the turnovers often and pressing them down below the oil level, for about 10 minutes total, or until golden brown.
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45
Use a skimmer to scoop them up and transfer them to the platter to drain and cool.
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46
Adjust the heat before adding another batch.
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47
Allow the turnovers to cool for about 5 minutes before serving.
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48
Refrigerate left over turnovers and reheat by frying for about 2 minutes in 1 1/4-inches of oil at 350F or baking in a 350F oven, turning midway, for about 12 minutes, or until gently sizzling and hot.
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49
The first method refreshes best, but the second one is less hassle.
