Awesome Sesame Pork Roll Appetizers
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ginger, freshly ground
garlic, freshly ground
water chestnuts, chopped
fresh cilantro, minced
ASSEMBLING THE ROLLS
sesame seeds, for topping the rolls
1Gather your ingredients.
2In a large skillet over medium heat, add the ground pork, plus the minced garlic, ginger, and 1 tablespoon of sesame seeds.
3Cook until the pork is browned, and thoroughly cooked through.
4Chef’s Note: Use a wooden spoon and mash and mix the ingredients until they are completely broken up.
5Chef’s Note: I usually put the cooked ingredients into a food processor, fitted with an S-blade, and give it a few pulses. This ensures that the mixture is finely and evenly ground.
6Thoroughly drain the pork, and return to the skillet.
7Chef’s Tip: You want as much of the grease out of the pork as possible. I drain mine on a couple of paper towels.
8Return the skillet to the stovetop and reduce the heat to medium low, and then add tamari and Sriracha sauce. Stir to combine.
9Add the water chestnuts, the scallions, and cilantro, and stir to combine.
10Continue to stir for 2 to 3 minutes, and then remove the pan from the heat.
11When the mixture has sufficiently cooled, add the beaten eggs, and stir to combine.
12Reserve the mixture.
13ASSEMBLING THE ROLLS
14Place a rack in the middle position, and preheat the oven to 425f (220c).
15Take a baking sheet and line with parchment paper.
16Beat the egg and 1 tablespoon of sesame oil with 2 tablespoons of water.
17Lightly flour a work surface and then cut the puff pastry into 4-inch squares.
18Chef’s Note: One of the standard sizes for store-bought puff pastries is 4x4 inches.
19Use a rolling pin to roll out to 5x5 inches.
20Place 3 tablespoons of the pork mixture down the middle of the puff pastry.
21Brush the edges of the pastry with the egg wash.
22Roll up and place, seam side down on the parchment-lined baking sheet.
23Brush the tops of the rolls with the egg wash, and then sprinkle with some sesame seeds.
24Place into the oven, and bake for 20-25 minutes, until light brown.
25Cut on the bias, and serve with some Chinese mustard. Enjoy.
26Keep the faith, and keep cooking.