Sunday, July 18, 2010

Chinese gyozas/soft spring rolls

Obviously you can deep fry these spring rolls if you want them the be sturdy and crispy, but it will make them rather unhealthy...


Special ingredients - Asian supermarket
rice spring roll papers
mung bean noodles
sake/mirin



Ginger pork filling
Pork mince
one onion, finely chopped,
two spring onions, finely chopped
handful of spinach, shredded
small chunk of ginger, grated
2 tbsps mirin
1 tsp sesame oil
1 tsp GF soy sauce


Preparation

  1. Soften the noodles and one rice paper at a time in a bowl  of hot water.  It's easier if you roll the parcels on a damp tea towel rather than on a chopping board. 
  2. Lay out the soft rice paper and put a small pile of noodles in the centre and a sausage shape of the pork filling on top. 
  3. Fold the paper from the bottom, then the two sides, then roll to close.



Steam-fry
Heat a small amount of oil in a non stick saucepan and carefully place approx 6 rolls in.  Heat until starting to crisp and brown, turn and slightly cook other side (they won't be cooked in the middle yet).
Now splash in some sake or water (about a tbsp), put on a well-fitting lid and turn the heat right down.  This should steam the pork nicely.  Leave for a few mins.  Now check one of them is cooked right through and then they're ready to serve.



Steam

Cut a circle of baking parchment slightly smaller than the base of your steamer and place inside.  Place your rolls on the parchment. place another circle of parchment on top and layer another set of rolls on top.  Steam for ten mins or until cooked right through.


Serve with soy sauce or sweet chilli dip.