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Name: Fried Fragrant Bells
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 40
Cuisine: Chinese
Ingredients: 2 To 4 cups vegetable oil; 1 tb Dark soy sauce; 2 tb Cornstarch; 1 tb Dry sherry; 1 Egg; 3 tb Chicken broth; 1 lb Ground pork; 4 Dried bean curd sheet; Additional cornstarch; 1/4 c Salt; 1 sl Minced ginger; 2 tb Szechwan peppercorns; 2 Finely chopped green onions; 3 tb Water

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INGREDIENTS

2 To 4 cups vegetable oil
1 tb Dark soy sauce
2 tb Cornstarch
1 tb Dry sherry
1 Egg
3 tb Chicken broth
1 lb Ground pork
4 Dried bean curd sheet
Additional cornstarch
1/4 c Salt
1 sl Minced ginger
2 tb Szechwan peppercorns
2 Finely chopped green onions
3 tb Water

Servings

INSTRUCTIONS

Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch with water in small bowl. Moisten 1 bean curd sheet under running water. Place on work surface and spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge with dissolved cornstarch to seal. Repeat to make three more rolls. Cut each into slices 1 1/2 inches thick; dip each end in additional cornstarch to seal filling. (Can be done 3 to 4 hours ahead to this point and refrigerated.) For salt: Combine salt and peppercorns in small skillet and cook until browned. Crush in mortar with pestle. Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time and fry until crisp. Drain on paper towels. Serve hot with peppercorn salt, if desired.

NOTES

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Fried Fragrant Bells

2 To 4 cups vegetable oil
1 tb Dark soy sauce
2 tb Cornstarch
1 tb Dry sherry
1 Egg
3 tb Chicken broth
1 lb Ground pork
4 Dried bean curd sheet
 Additional cornstarch
1/4 c Salt
1 sl Minced ginger
2 tb Szechwan peppercorns
2 Finely chopped green onions
3 tb Water

Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon  cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch  with water in small bowl.    Moisten 1 bean curd sheet under running water. Place on work surface and  spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge  with dissolved cornstarch to seal. Repeat to make three more rolls. Cut  each into slices 1 1/2 inches thick; dip each end in additional cornstarch  to seal filling. (Can be done 3 to 4 hours ahead to this point and  refrigerated.)    For salt: Combine salt and peppercorns in small skillet and cook until  browned. Crush in mortar with pestle.    Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time and  fry until crisp. Drain on paper towels. Serve hot with peppercorn salt, if  desired.

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Nutrition

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Serving Size: 1 Serving (11g)
Recipe Makes: 40 Servings

Calories: 24
Calories from Fat: 13 (54%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 9.4mg		3 %
Sodium 22.8mg		1 %
Potassium 45.8mg		1 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 1.1g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 24

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