Golden Buddha's Hand Pork Rolls (Fish-Fragrant Sauce)

Name: Golden Buddha's Hand Pork Rolls (Fish-Fragrant Sauce)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 250 g Pork (finely chopped); 4 Eggs (beaten for egg wrapper); 75 g Water chestnuts (washed, peeled, finely chopped); 3 g Salt; 2 g White pepper; 1 g MSG (monosodium glutamate); 35 g Egg cornstarch paste (for mixing filling and brushing egg wrapper); 10 g Scallions (chopped into rings); 10 g Ginger (minced); 500 g Oil (for deep-frying); 10 g Pickled chili peppers (shredded and stir-fried); 15 g Soy sauce; 10 g Vinegar; 20 g Sugar

A Sichuan dish of golden color, shaped like Buddha's hand, with a crisp exterior and tender interior, in a rich, fragrant sauce.

45 min

Easy

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Golden Buddha's Hand Pork Rolls (Fish-Fragrant Sauce)

Ingredients

Pork (finely chopped) 250 g

Eggs (beaten for egg wrapper) 4

Water chestnuts (washed, peeled, finely chopped) 75 g

Salt 3 g

White pepper 2 g

MSG (monosodium glutamate) 1 g

Egg cornstarch paste (for mixing filling and brushing egg wrapper) 35 g

Scallions (chopped into rings) 10 g

Ginger (minced) 10 g

Oil (for deep-frying) 500 g

Pickled chili peppers (shredded and stir-fried) 10 g

Soy sauce 15 g

Vinegar 10 g

Sugar 20 g

Instructions

Make the Filling

Wash and peel the water chestnuts, then finely chop them together with the pork. Place in a bowl and add the salt, white pepper, MSG, egg cornstarch paste, chopped scallions, and minced ginger. Mix well to form the filling.

Wrap and Shape

Beat the eggs and pour into a preheated pan to form a thin egg wrapper. Lay the egg wrapper flat on a cutting board, brush with egg white cornstarch paste, place the filling in the center, then roll it into a rectangle about 5 cm wide and 0.7 cm thick. Cut into 'Buddha's hand' shapes with a knife.

Deep-Fry

Place a wok over high heat, add the oil and bring it to about 150°C. Carefully lower the Buddha's hand rolls into the oil and fry until cooked through and golden yellow, then remove and arrange on a serving plate.

Make the Sauce

Heat a little oil in the pan, add the shredded pickled chilies and stir-fry until fragrant and cooked. Add the soy sauce, vinegar, and sugar to create a fish-fragrant sauce. Pour the sauce over the Buddha's hand rolls and serve.