Fried Fragrant Bells
Ingredients| 1 lb ground pork |
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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.
Servings: 40
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