Beef-Filled Rice Noodle Pillows Recipe - Cooking Index
Beef-Filled Rice Noodle Pillows Recipe - Cooking Index
| 4 | Dried black mushrooms | |
| 1/2 lb | 227g / 8oz | Ground beef |
| 1/4 cup | 23g / 0.8oz | Minced water chestnuts |
| 1/4 cup | 15g / 0.5oz | Minced green onion |
| 1 | Egg - lightly beaten | |
| 3 tablespoons | 45ml | Canned chicken broth |
| 2 tablespoons | 30ml | Cornstarch |
| 1 tablespoon | 15ml | Oyster-flavoured sauce |
| 1 teaspoon | 5ml | Soy sauce |
| 1 teaspoon | 5ml | Chinese rice wine |
| = (or dry sherry) | ||
| 1 teaspoon | 5ml | Chopped cilantro |
| 1/2 teaspoon | 2.5ml | Minced ginger |
| 1/2 teaspoon | 2.5ml | Sesame oil |
| 1/2 teaspoon | 2.5ml | Sugar |
| For The Sauce | ||
| 1/4 cup | 59ml | Water |
| 4 teaspoons | 20ml | Soy sauce |
| = (or light soy sauce) | ||
| 1 teaspoon | 5ml | Chinese rice wine |
| = (or dry sherry) | ||
| 1 teaspoon | 5ml | Sugar |
| For The Rolls | ||
| 2 | Sheets fresh rice noodles - cut into | |
| Eight 5" by 8" rectangles |
Pour enough warm water over the dried mushrooms in a small bowl to cover completely. Let soak until softened, about 20 minutes. Drain the mushrooms, discard the stems and mince the caps.
Make the filling: Mix the mushrooms ground beef, water chestnuts, green onion, egg, chicken broth, cornstarch, oyster-flavored sauce, soy sauce, wine, cilantro, ginger, sesame oil and sugar together in a bowl. Refrigerate until firm, about 1 hour.
For the Sauce: Stir the water, soy sauce, wine and sugar together in a small saucepan.
For the Rolls: Cut each rice noodle sheet into four 5- by 8-inch rectangles. Lay one of the rice noodle rectangles on the work surface with one of the long edges toward you. Spread 1/4 cup of the filling in a band along the bottom edge of the rice noodle. Roll loosely to enclose the filling. Flatten the roll slightly with your hand and place it in a heatproof 9-inch glass pie plate. Repeat with the remaining noodles and filling, arranging the rolls in a single layer in the baking dish as you work.
Prepare the wok for steaming. Steam the rolls over high heat until the beef is cooked through, 5 to 7 minutes.
Heat the sauce to simmering, pour over the steamed rolls and serve immediately.
This recipe yields 8 rolls for 4 servings.
Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Having Fun) - - from the TV FOOD NETWORK CANADA
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