Fried Fragrant Bells Recipe

Step 1

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.

Step 2

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.

Step 3

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.)

Step 4

For salt: Combine salt and peppercorns in small skillet and cook until browned. Crush in mortar with pestle.

Step 5

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.

Things You'll Need

  • 1lb Ground pork
  • 2 Finely chopped green onions
  • 1sl Minced ginger
  • 3tb Chicken broth
  • 1tb Dark soy sauce
  • 1tb Dry Sherry
  • 1 Egg
  • 2tb Cornstarch
  • 3tb Water
  • 4 Dried bean curd sheet
  • Additional cornstarch
  • 1/4c Salt
  • 2tb Szechwan peppercorns
  • 2 To 4 cups vegetable oil

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