Fried fragrant bells

40 servings

Ingredients

Quantity Ingredient
1 pounds Ground pork
2 Finely chopped green onions
1 slice Minced ginger
3 tablespoons Chicken broth
1 tablespoon Dark soy sauce
1 tablespoon Dry Sherry
1 Egg
2 tablespoons Cornstarch
3 tablespoons Water
4 Dried bean curd sheet
Additional cornstarch
¼ cup Salt
2 tablespoons Szechwan peppercorns
2 To 4 cups vegetable oil

Directions

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 ¼ 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 1½ 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.

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