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.
NORI ROLL DIPPING SAUCE
My new favorite dipping sauce! Wontons, egg rolls, lumpia, dim sum... I even enjoy it poured over rice. You can make this as spicy as you like or leave out the heat entirely. Recipe by Chef Terrence Khuu of Milpitas' Bleu Ginger.
Provided by cookiedog
Categories Sauces
Time 5m
Yield 2/3 cup
Number Of Ingredients 5
Steps:
- In a small bowl, stir together all ingredients.
Nutrition Facts : Calories 371.7, Fat 0.1, Sodium 6035.1, Carbohydrate 86.6, Fiber 1.1, Sugar 77.9, Protein 11.6
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