INGREDIENTS

INSTRUCTIONS

For the filling, mince the meat and mix with the salt, ground
peppercorns, scallions, ginger, 1/4 tsp of the cornstrach, the MSG,
and enough water to bind the ingredients together. Set aside. Mix the
other 1/4 tsp of cornstarch with the flour and enough water to make a
thick paste. Soak the bean-curd sheets in warm water until soft. Take
1 sheet and spread the paste on the upper surface. Spread 1/3 of the
meat filling lengthwise down the centre, leaving room at the bottom
and on both sides. Fold up the bottom flap and start rolling. Midway,
fold the two side flaps towards the centre. Continue rolling . Seal
the open end with a dab of flour paste. Repeat with the other two
rolls. Place the rolls on a heat-proof dish and place in a steamer.
Steam until the meat is cooked. Remove the rolls. Wrap each tightly  in
a piece of clean cheesecloth. Let stand until cool, then unwrap  and
cut crosswise into 1-inch or 30 mm long sections. Heat the oil in  a
wok over medium heat to 400, or until a piece of scallion green or
ginger quickly turns brown when tossed into the oil and a haze  appears
above the surface. Add the rolls and deep-fry until  reddish-brown.
Remove and drain well. Sprinkle with the spiced  pepper-salt and serve.
busted by sooz Posted to recipelu-digest Volume 01 Number 228 by  James
and Susan Kirkland <kirkland@gj.net> on Nov 08, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3883
Calories From Fat: 3855
Total Fat: 436.1g
Cholesterol: 0mg
Sodium: 9302.2mg
Potassium: 13.2mg
Carbohydrates: 6g
Fiber: <1g
Sugar: <1g
Protein: <1g