Char Sui Pork Wraps...Tex Asian?

by Tenina Holder

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. This recipe also now appears in the In The Mix cookbook by Dani Valent.

Need

  • Water dough pastry
  • 50 g rice
  • 150 g bakers flour
  • 50 - 100 g boiling water
  • Pinch salt
  • Oil Dough Pastry
  • 200 g bakers flour
  • Pinch salt
  • 50 g oil
  • 50 - 70 g hot water
  • Dressing
  • 1 dried chilli
  • 2 - 3 cloves of garlic
  • 2 cm Piece peeled ginger
  • 1 - 2 tbsp sugar
  • 50 g soy sauce
  • 20 g chinese black vinegar
  • 1 lemon, juice
  • Remaining Filling
  • 600 g Char Sui Pork, sliced
  • 1/4 chinese cabbage, shredded
  • A few sliced spring onions (shallots)
  • Bean shoots to taste
  • Crispy fried shallots to taste
  • 500 g sweet potato, cubed and roasted
  • Roasted peanuts to taste, optional
  • A few sprigs of coriander

Do

1  

To make hot water dough, place rice into Thermo bowl and mill 1.5 min/speed 10. Add remaining ingredients and only about 50-60g of the water, mix 6 sec/speed 6.

2  

Knead 1 min/Interval (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.

3  

Meanwhile make the oil dough by placing all ingredients into Thermo bowl and mixing 6 sec/speed 6. Knead 1.5 min/Interval speed. Wrap tightly and allow to rest for at least 10 mintues.

4  

Place both doughs back into Thermo bowl and knead 2 min/Interval speed.

5  

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.

6  

To make Dressing, place all ingredients into Thermo bowl and blend 15 sec/speed 6. Set aside.

7  

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!)

8  

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 Thermo bowl and mixing until blended. Heat 4 min/60℃/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.

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Phew, that wasn’t so bad was it?? Drool....

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