250 g Pork (finely minced)
1 Onion (chopped)
1/2 cup Cooked peas (chopped)
3 tablespoon Oil
375 g Flour, sifted with 1/4 teaspoon salt
160 g Margarine
1 Egg yolk (beaten)
125 ml Cold water
1/2 cup Oil for deep frying

Seasoning
3 tablespoons Soy sauce
1/2 teaspoon MSG (optional)
1 tablespoon Cooking wine
1/4 Salt
1/4 Sugar

Heat oil and fry pork, onion and peas. Add in seasonings. Fry for a few seconds more and remove. Use for filling.
Put flour and salt in a mixing bowl. Rub in margarine until mixture resembles breadcrumbs. Add egg yolk and water and mix to a soft dough. Cover with a damp cloth and let stand for 10 minutes.
Roll out dough into long sausage and divide into pieces about the size of a golf ball.
Place one ball of dough on a lightly-floured surface and roll it into a thin round circle, 3 inches in diameter. Repeat with the rest of the balls of dough.
Place 2 tablespoons of the filling in the centre of each circle.
Fold dough into half to enclose filling and form a half-moon. Pinch the edges together to seal. Do the same for the rest of the dough and filling.
Heat oil and deep fry the meat puffs over low-medium heat for about 5 minutes or until they are golden brown in color.
Remove and drain.
Serve hot.