Name: Jicai Bai Ye Bao (Shepherd's Purses Filled With Surprises)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 1 (8 ounce) package yuba sheets; 1 (10 ounce) package frozen chinese spinach (xiancai) or 1 (10 ounce) package frozen spinach; 1 lb ground pork; 1 tablespoon sake; 2 teaspoons cornstarch; 4 stalks green onions, minced; 2 teaspoons salt; 2 teaspoons white pepper; 1 teaspoon sugar; 2 tablespoons sesame oil

Recipe by Broke Guy

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This is an authentic recipe from Shanghai, China.

Ready In:: 35mins
Serves:
Units:

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ingredients

1 (8 ounce) package yuba sheets
1 (10 ounce) package frozen chinese spinach (xiancai) or (10 ounce) package frozen spinach
1 lb ground pork
1 tablespoon sake
2 teaspoons cornstarch
4 stalks green onions, minced
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon sugar
2 tablespoons sesame oil

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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