CHAR SUI PORK WRAPS…Tex-Asian?

Char Sui Pork Bun, De-Constructed!

WARNING: Long ingredient list…but don’t be put off!

You could call this ‘De-constructed Pork Buns or Pot Stickers’…almost. As you know (if you read this blog regularly), I am into anything that is easy and quick, can be adapted to feed 1000′s, and naturally, gotta be tasty. Pork Buns officially fill most of the said requirements, but these are easier and quicker still! And yes, I did the Char Sui Pork myself…see note below.

NEED:

Water Dough Pastry;

50g rice

150g bakers flour

50-100g boiling water

pinch salt

Oil Dough Pastry;

200g bakers flour

pinch salt

50g oil

50-70g hot water

Dressing;

1 dried chilli

2-3 cloves garlic

2cm piece peeled ginger

1-2 tbsp sugar

50g soy sauce

20g Chinese black vinegar

Juice 1 lemon

Remaining Filling;

600g Char Sui Pork, sliced

1/4 Chinese cabbage, shredded

A few sliced spring onions (shallots)

Bean shoots to taste

Crispy fried shallots to taste

500g cubed and roasted sweet potato

Roasted peanuts to taste (optional)

Few sprigs coriander

DO:

To make hot water dough, place rice into Thermomix bowl and mill for 1.5 minutes on speed 10. Add remaining ingredients and only about 50-60g of the water, mix for 6 seconds on speed 6.

With dial set to closed lid position, knead for 1 minute on Interval speed. (Add more water at this point if not forming sticky dough.) Turn out onto Silpat mat and wrap tightly. Allow to rest for at least 10 minutes.

Meanwhile make the oil dough by placing all ingredients into Thermomix bowl and mixing for 6 seconds on speed 6. With dial set to closed lid position, knead for 1.5 minutes on Interval speed. Wrap tightly and allow to rest for at least 10 mintues.

Place both doughs back into Thermomix bowl and with dial set to closed lid position, knead for 2 minutes on Interval speed.

Roll into long sausage shape and cut into rounds which you then roll flat into large circles before placing into a hot, well oiled fry pan, Induction 7-8. Add a ‘slosh’ of  water and cover the pan immediately so that the wrap is steamed. When the water has almost evaporated, remove lid and when golden, turn and brown the other side. Set aside, but keep warm until service.

To make Dressing, place all ingredients into Thermomix bowl and blend together for 15 seconds on speed 6. Set aside.

Assemble wraps as you would any other, salad, sweet potato, dressing, pork, garnishes and more dressing…don’t forget anything now! Is there something you would like me to ‘de-construct’ to make it simpler? Let me know…perhaps that should be my new alter ego…Recipe Doctor.com, or De-Constructs R Us! (Only in my spare time of course!)

Char Sui Pork

Make the Char Sui marinade by placing to taste honey, sugar, oyster sauce, five spice powder, soy sauce, Chinese black vinegar, Chinese wine, chilli, garlic and ginger into Thermomix bowl and mixing until blended. Heat for 4 minutes at 60C on speed 1 to form a syrup. Marinate up to 2 kg of pork fillet slices for several hours. (I marinated for around 24 hours) Cook under a very hot grill until charred and fragrant. Slice as needed.