Fried Fragrant Bells

These Fried Fragrant Bells are a delightful Chinese-style appetizer that combines tender ground pork with aromatic ginger, sherry, and soy sauce. The mixture is encased in softened bean curd sheets, rolled tightly, and deep-fried until golden and crisp. The result is a satisfying contrast between the crunchy exterior and the juicy, flavorful interior. Perfect for holiday gatherings, dinner parties, or as an elegant starter. They pair beautifully with the included crushed Sichuan peppercorn salt for an extra kick of heat and numbing spice.

Cooking Method: Frying, Stir Frying

Cuisine: Chinese

Courses: Appetisers

Difficulty: Intermediate

Servings: 40

Calories: 416.6

Description

These Fried Fragrant Bells are a delightful Chinese-style appetizer that combines tender ground pork with aromatic ginger, sherry, and soy sauce. The mixture is encased in softened bean curd sheets, rolled tightly, and deep-fried until golden and crisp. The result is a satisfying contrast between the crunchy exterior and the juicy, flavorful interior. Perfect for holiday gatherings, dinner parties, or as an elegant starter. They pair beautifully with the included crushed Sichuan peppercorn salt for an extra kick of heat and numbing spice.

Ingredients

1 pound Ground pork
2 cups Finely chopped green onions
1 tablespoon Minced ginger
3 tablespoons Chicken broth
1 tablespoon Dark soy sauce
1 tablespoon Dry Sherry
1 Egg
3 tablespoons Cornstarch
3 tablespoons Water
4 Dried Bean curd sheets
2 tablespoons Salt
2 teaspoons Szechwan peppercorns
4 cups Vegetable oil for frying

Directions

1
In a large bowl, combine ground pork, chopped green onions, minced ginger, chicken broth, dark soy sauce, dry sherry, egg, and 1 tablespoon of cornstarch. Mix well until ingredients are evenly distributed.
2
In a small bowl, mix the remaining 2 tablespoons of cornstarch with 3 tablespoons of water to create a smooth slurry. Set aside.
3
Moisten one bean curd sheet under running water until soft but not tearing. Place it flat on a clean work surface.
4
Spread one-quarter of the meat mixture evenly over the bean curd sheet. Roll it up tightly like a jelly roll.
5
Brush the long edge of the roll with the cornstarch slurry to seal it. Repeat with the remaining sheets and meat mixture to make four rolls total.
6
Cut each roll into slices approximately 1 1/2 inches thick. Dip each cut end in additional cornstarch to prevent the filling from leaking during frying.
7
For the peppercorn salt: Combine salt and Sichuan peppercorns in a small skillet. Cook over medium heat until the salt is browned and fragrant. Remove from heat and crush in a mortar and pestle until finely ground.
8
Heat vegetable oil in a wok or deep fryer to 375F (190C).
9
Fry the slices a few at a time until golden brown and crisp on all sides. Do not overcrowd the pan.
10
Drain fried bells on paper towels. Serve hot, optionally sprinkled with the crushed peppercorn salt.

Nutrition Facts

Servings 40

Amount Per Serving
Calories 416.6kcal

% Daily Value *
Total Fat 19.0g30%
Saturated Fat 6.5g33%
Cholesterol 147.4mg50%
Sodium 337.9mg15%
Total Carbohydrate 21.6g8%
Dietary Fiber 3.9g16%
Sugars 5.6g
Protein 38.4g77%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The rolled slices can be prepared up to 3-4 hours in advance and refrigerated before frying. Ensure they are covered tightly to prevent drying out.

If bean curd sheets are difficult to find, thin tofu skin or even egg roll wrappers can be used as a substitute, though the texture will differ slightly.

Be careful when handling hot oil. Always use long tongs when placing and removing items from the fryer.

The crushed Sichuan peppercorn salt adds a unique numbing sensation (ma la). If you prefer less heat, reduce the amount of peppercorns or serve the salt on the side for dipping.

Keywords: appetizer, bean curd, bells, chinese, deep fried, egg roll, fragrant, ginger, pork, roll, sichuan, snack, spring roll, vegetable oil

Read it online: https://www.chefs-mate.com/recipe/fried-fragrant-bells/