Not sure that I've seen them with the sesame seeds, but it seems to me

I've seen them both ways but remember the
flavor more of the ones with sesame seeds
and the texture of the ones that are just
plain so with a more uniform tender crunch,
which you might prefer.

I'd probably like them both ways.... :)

Most likely; unless they are too greasy
both in my limited experience were fine.

Back in the olden days when people were
just beginning to get their nose up about
authenticity, these were claimed not to be
the real thing. in recent years my travels
have introduced me to many snacks made with
shrimp paste or fish paste and a surprising
number of deep-fried foods. It's possible that
these things had a real Asian ancestor, but
I haven't found that yet.

Probably it would have to be a hopping
buffet, where the food flew off the line,
otherwise you'd risk getting a greasy
mess that would seem stale even if it
weren't.

If it were at the Canton buffet, they probably would have been just
fine... But I'm more thinking I saw them on a menu at some other
Chinese restaurant, not buffet... Maybe Canton House, where we go for
dim sum.... or maybe Lin's Garden which is more a takeout place... Not something I've ordered for a very long time... but now I'm curious...

The other thing about deep-fried food is
that I've found a lot of places that reuse
the oil for too long. Saves in the short run.

---------- Recipe via Meal-Master (tm) v8.00

Title: Empanadas De Fruta
Categories: Mexican, Cookies
Yield: 8 servings

-----------------------------------DOUGH-----------------------------------
6 c Flour 1 t Salt
1 T Sugar 3/4 c Shortening
1 1/2 c Water

-------------------------------FRUIT FILLING-------------------------------
20 oz Mixed dried fruit 1/2 lb Raisins
3/4 c Sugar 1/2 t Cloves
1 t Cinnamon 1/2 t Nutmeg
1 c Pinon nuts(other nuts okay)

Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to
water and then to dry mixture. Dough should be soft but not sticky. Make
small balls of dough. Roll out to 5 inches diameter and 1/8" thick. Place
a
heaping teaspoon of filling on half of rolled out dough turning other
half
of dough over and pressing edges together. Pinch edges between thumb and
fore finger giving the dough a half-turn. Fry in deep fat until golden
brown. Drain. To make fruit filling, add enough water to cover the dried
fruit and raisins. Cook over low heat until tender. Add sugar, spices,
and
nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be
substituted for the fruit filling.) Source unknown

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Nancy Backus on 01-26-19 12:08 <=-

Not sure that I've seen them with the sesame seeds,

I've seen them both ways but remember the
flavor more of the ones with sesame seeds
and the texture of the ones that are just
plain so with a more uniform tender crunch,
which you might prefer.

I'd probably like them both ways.... :)

Most likely; unless they are too greasy
both in my limited experience were fine.

I'm beginning to want to search them out, and see if they are available anywhere locally still... ;)

Back in the olden days when people were
just beginning to get their nose up about
authenticity, these were claimed not to be
the real thing. in recent years my travels
have introduced me to many snacks made with
shrimp paste or fish paste and a surprising
number of deep-fried foods. It's possible that
these things had a real Asian ancestor, but
I haven't found that yet.

Someday you might run across something similar... never know... ;)

Probably it would have to be a hopping
buffet, where the food flew off the line,
otherwise you'd risk getting a greasy
mess that would seem stale even if it
weren't.

If it were at the Canton buffet, they probably would have been just
fine... But I'm more thinking I saw them on a menu at some other
Chinese restaurant, not buffet... Maybe Canton House, where we go for
dim sum.... or maybe Lin's Garden which is more a takeout place... Not something I've ordered for a very long time... but now I'm curious...

The other thing about deep-fried food is
that I've found a lot of places that reuse
the oil for too long. Saves in the short run.

Yeah.... and totally loses in the long run....

ttyl neb

... interchangeable parts .... won't

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