BERGY DIM SUM #1, PORK & LETTUCE ROLLS
This is great served as an appetizer or part of a Dim Sum brunch. Over the next few weeks I will be submitting other recipes suitable for Dim Sum. I will name and number them "Bergy Dim Sum 1, 2 etc." Many of the recipes will be freezer friendly so it is easy on the hostess (host) on the day of the brunch Edited 13 Dec 03 It has been a while since I made this recipe and found it was a bit light in the taste so I added 3/4 tsp hot chili flakes and 2 tbsp Schezwan sauce - just right for me. Do what the recipe says the first time and then you can spice it up. Do not mince the chestnuts, shoots & crab too fine you want a bit of crunch left.
Provided by Bergy
Categories Breakfast
Time 28m
Yield 8 Large rolls or 16 small ones
Number Of Ingredients 12
Steps:
- Heat oil in a skillet and add minced pork, toss until dark golden brown Add mushrooms, water chestnuts, bamboo shoots,crab and shallots.
- Toss well, cook 1 minute Combine sesame oil,oyster sauce& sherry, add to pan and toss until well combined, remove from heat.
- Have a bowl of cleaned lettuce leaves ready.
- When you are ready to serve this course bring the hot pork mixture and lettuce leaves to the table.
- Everyone helps themselves to a lettuce leaf adds a heaping tbsp of the pork, rolls the leaf around the meat and Enjoy!
- Optional: You may serve a sauce to go along with the wraps, serve on the side. Something like recipe#48345 Asian Dipping Sauce by Markthegastonome or a spicy one of your choosing
PORK ROLLS
About 17 years ago I was taught by a neighbor a very easy way to create a pork roll. It was so easy even I couldn't mess it up.
Provided by BettyeBoop283400
Categories High Protein
Time 25m
Yield 20 rolls, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the pork, garlic and parsley together, you can add more garlic and or parsley and ground pepper to your taste. I buy the wrappers that are about 4in x 4in.
- Take about a tablespoon and a half lay it on the egg roll and roll according to package direction.
- When you get to the end of wrapping wet the tip of your finger and wet the corner of the wrapper and close. This should keep the roll closed.
- Let your oil heat and place the roll in the oil until golden brown or you feel that the pork is cook all the way.
Nutrition Facts : Calories 719.7, Fat 38.5, SaturatedFat 10.8, Cholesterol 114.3, Sodium 571.5, Carbohydrate 52.4, Fiber 2, Sugar 1, Protein 38.3
SICILIAN STUFFED PORK ROLLS
This is a little labor-intensive, but the end results are well worth it! Buttered penne or shell pasta, sprinkled with grated Parmesan cheese goes well with the hearty sauce.From a February 1984 issue of Bon Appetit that featured Hearty Winter Entrees.
Provided by Leslie in Texas
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For Stuffing.
- Combine all ingredients except pork in small bowl.
- Cut pork across grain into about 12 3/8-inch slices.
- Pound pork slices between sheets of waxed paper to 1/8-inch thickness.
- Spread 1 tablespoon stuffing down center of each slice, leaving 1/2-inch border.
- Fold long sides over stuffing.
- Starting at 1 short end, roll each slice up jelly roll fashion;tie rolls once in each direction with string.
- For Sauce.
- Pat salt pork dry;saute in heavy large skillet over medium-low heat until pork renders most of fat and turns golden, about 10 minutes.
- Remove with slotted spoon.
- Increase heat to medium.
- Pat pork rolls dry and brown (do not crowd) on 1 side.
- Turn pork, add onion to skillet and brown pork on all sides.
- Stir in parsley and garlic;saute until soft, about 2 minutes.
- Add red wine, Marsala,basil,oregano and mint.
- Simmer until sauce is reduced to glaze, about 10 minutes, stirring occasionally.
- Sprinkle pork lightly with salt and pepper.
- Add salt pork and tomatoes and bring mixture to simmer.
- Cover and cook until pork is tender, turning and basting occasionally, about 30 minutes.
- Degrease liquid.
- Transfer pork to heated platter, discarding strings;tent with foil tp keep warm.
- If necessary bring sauce to boil and reduce until thickened to saucelike consistancy.
- Taste and adjust seasoning.
- Spoon sauce over pork and serve immediately.
VIETNAMESE PORK LETTUCE WRAPS
Casual, flavorful and low in carbohydrates, these Vietnamese Pork Lettuce Wraps are a perfect and low-fuss way to feed a group. Place the ingredients in separate dishes and let your guests assemble their own wrap, which allows them to personalize to suit their tastes. -Gretchen Barnes, Fairfax, Virginia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a small bowl, mix vinegar, sugar and salt until blended. Stir in carrots and onion; let stand at room temperature 30 minutes., In a large skillet, cook pork, ginger and garlic over medium heat 6-8 minutes or until pork is no longer pink, breaking up pork into crumbles; drain. Stir in soy sauce, mirin, salt, pepper and, if desired, fish sauce., To serve, drain carrot mixture. Place pork mixture in lettuce leaves; top with cucumber, red pepper, green onions, carrot mixture and herbs. Sprinkle with jalapeno and peanuts; drizzle with hoisin sauce. Squeeze lime juice over tops. Fold lettuce over filling.
Nutrition Facts : Calories 199 calories, Fat 11g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 312mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 13g protein.
BERGY DIM SUM #6 STEAMED SWEET BEAN BUNS
This recipe is from the "Complete Asian Cookbook" I have not tried this recipe as stated but have posted it by request ( I am not even sure if I can buy sweetened canned bean paste here). However the dough is what I use for other steamed Buns and will refer back to this recipe when I post other fillings
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 12 Steamed buns
Number Of Ingredients 8
Steps:
- --------Instructionsfor dough----------.
- Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed.
- Add water and vinegar together and knead until a fairly soft dough.
- Shape into a ball and let it rest, covered, for 30 minutes.
- ----------Tomake the buns-----------.
- Divide the dough into10 portions.
- Mould each into a smooth ball.
- Roll each out on a lightly floured surface to a circle about 4 inches across.
- Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join.
- Twist dough to seal.
- Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer.
- Cover and steam for 20 min utes.
- Serve warm.
- (The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving).
- -------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste.
- There will be other fillings for this dough in further Dim Sum recipe suggestions.
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