Crispy Fried Spinach Parcels
A balanced blend of meat and greens—crispy on the outside, tender and fluffy within—with a savory, fragrant flavor.
Ingredients
spinach hearts (washed, blanched in boiling water, finely chopped)
250 g
dried shrimp (diced into small cubes)
20 g
pork fat (diced into small cubes)
25 g
winter bamboo shoots (diced into small cubes)
20 g
dried winter mushrooms (diced into small cubes)
20 g
tofu skin (cut into 3.5 cm rounds)
15 g
egg whites (beaten into a fluffy foam)
20 g
fine salt
7.5 g
MSG
2 g
Shaoxing wine
25 g
scallion-pepper sauce
15 g
cornstarch (dry, for the batter)
50 g
peanut oil (about 75 g actually used)
500 g
Instructions
1
Make the filling
Wash the spinach hearts, blanch them in boiling water, then finely chop. Dice the dried shrimp, pork fat, winter bamboo shoots, and dried winter mushrooms into small cubes. Combine with the chopped spinach and season with fine salt, MSG, Shaoxing wine, and scallion-pepper sauce to make the filling.
2
Shape the parcels
Cut the tofu skin into 3.5 cm rounds and wrap a portion of the spinach filling inside each round.
3
Coat and fry
Beat the egg whites into a fluffy snow foam. Add flour and dry cornstarch and stir into a light, airy batter. Coat each stuffed parcel evenly with the batter. Carefully lower into oil heated to about 100°C (around 40% hot) and fry until the parcels float to the surface, then flip once and remove. Return them to oil heated to about 125°C (around 50% hot) and fry until apricot-yellow and crisp. Remove, drain off the oil, and arrange on a serving plate.
