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.