Jicai Bai Ye Bao (Shepherd's Purses Filled With Surprises)
This is an authentic recipe from Shanghai, China.
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INGREDIENTS
Nutrition- 1(8 ounce) package yuba sheets
- 1(10 ounce) package frozen chinese spinach (xiancai) or (10 ounce) package frozen spinach
- 1lb ground pork
- 1tablespoon sake
- 2teaspoons cornstarch
- 4
- 2teaspoons salt
- 2teaspoons white pepper
- 1teaspoon sugar
- 2tablespoons sesame oil
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DIRECTIONS
- Marinate one pound of ground pork in a mixture of sake and cornstarch for 30 minutes.
- Defrost the yuba sheets. Set aside.
- Defrost the spinach and rinse thoroughly (no need to blanch). Mince then hand-squeeze out any water left in the spinach. Set aside.
- Combine the ground pork, spinach, green onion, salt, white pepper, sugar, and sesame oil. Mix thoroughly.
- Cut each soy sheet diagonally into two large triangles.
- Place the filling along the long side of the triangle and roll the soy sheet up tightly while folding in both sides (like a burrito).
- Place rolls side by side on a plate and steam for 15 minutes in a steamer or rice cooker.
- You may also deep-fry them in 1/4 cup hot vegetable oil until golden brown (5-8 minutes per side).
- Serve immediately.
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