Stuffed Vegetable Turnovers

Dough:
1 cup fine matzoth meal
1 egg, beaten
1/4 tsp. salt
1/2 cup cold water

Vegetables:
1 Tbsp. corn oil
1 medium onion, chopped
1 clove garlic, chopped
1 potato, peeled and cut into small pieces
1/2 cup cauliflower, chopped
1/2 cup carrot, chopped
1/2 cup green peas, fresh or frozen
1/2 cup green beans, thin sliced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 cup corn oil, for deep-frying

Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together Set aside. Heat the oil in a skillet, add the onion and garlic, and stir-fry over moderate heat until light brown, about 3 min. Set aside Take the potato and 1/2 cup each of any other 3 vegetables and blanch in boiling water for 5 minutes. Drain well Add these to the pan with the onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well. Add salt and pepper.

Cool Take 1 heaping tablespoon of the dough and press it out on a flat surface into a 2 1/2 inch square Put 1 tablespoon of the vegetable mixture on the bottom half of the square and fold it over into a triangle Prepare all them this way. Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes. Drain on paper towels. Serve warm. 20 Servings