| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains, Vegetables | Chinese | Chinese, Pork, Appetizers | 40 | Servings |
INGREDIENTS
| 1 | lb | Ground pork |
| 2 | Finely chopped green onions | |
| 1 | sl | Minced ginger |
| 3 | tb | Chicken broth |
| 1 | tb | Dark soy sauce |
| 1 | tb | Dry Sherry |
| 1 | Egg | |
| 2 | tb | Cornstarch |
| 3 | tb | Water |
| 4 | Dried bean curd sheet | |
| Additional cornstarch | ||
| 1/4 | c | Salt |
| 2 | tb | Szechwan peppercorns |
| 2 | To 4 cups vegetable oil |
INSTRUCTIONS
Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch with water in small bowl. Moisten 1 bean curd sheet under running water. Place on work surface and spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge with dissolved cornstarch to seal. Repeat to make three more rolls. Cut each into slices 1 1/2 inches thick; dip each end in additional cornstarch to seal filling. (Can be done 3 to 4 hours ahead to this point and refrigerated.) For salt: Combine salt and peppercorns in small skillet and cook until browned. Crush in mortar with pestle. Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time and fry until crisp. Drain on paper towels. Serve hot with peppercorn salt, if desired. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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