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 For the filling, mince the meat
and mix with the salt, ground
peppercorns, scallions, ginger,
1/4 tsp. of the cornstarch, the
MSG(optional) and enough water
to bind the ingredients together.
Set aside.
- Mix the other 1/4 tsp. of cornstarch
with the flour and enough water
to make a thick paste.
- Soak the bean-curd sheets in
warm water until soft. Take 1
sheet and spread the paste on
the upper surface. Spread 1/3
of the meat filling lengthwise
down the centre, leaving room
at the bottom and on both sides.
Fold up the bottom flap and start
rolling. Midway, fold the two
side flaps towards the centre.
Continue rolling . Seal the open
end with a dab of flour paste.
Repeat with the other two rolls.
- Place the rolls on a heat-proof
and place in a steamer. Steam
until the meat is cooked. Remove
the rolls. Wrap each tightly in
a piece of clean cheesecloth.
Let stand until cool, then unwrap
and cut crosswise into 1-inch
or 30mm long sections.
- Heat the oil in a wok over medium
heat to 400oF, or until
a piece of scallion green or ginger
quickly turns brown when tossed
into the oil and a haze appears
above the surface. Add the rolls
and deep-fry until radish-brown.
Remove and drain well. Sprinkle
with the spiced pepper-salt and
serve.
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