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Archive for the ‘Meat – Homemade Sausage Rolls 燒卷’ Category

Homemade sausage roll 烧卷 is a popular Chinese New Year(CNY)  dish item in my hometown Muar, Malaysia. Every family has their own version, but It is pretty much seasoned ground pork, along with other stuff, wrapped in thin beancurd sheet 腐皮, steamed then fried. Growing up we always have this dish on the table during the CNY feast. I remember those days we would made a lot of rolls and freze them in the fridge in preparation of the new year.

My family use pork liver as part of the ingredients, but I can’t get good pork liver here, so I’m substituting with shredded taro.

Sausage rolls after steaming.

Sausage rolls after steaming.

Sausage Rolls after frying.

Sausage Rolls after frying.

Homemade Sausage Rolls 烧卷 Recipe (makes 22 large rolls)

Ingredients:
2 lbs lean ground pork
2 lbs fatty ground pork
1/2 lb shrimps– peel, devein and chopped
1/2 lb (about 1 1/2 stick) carrots– shredded
1/2 lb soaked dried mushrooms– remove stems and shredded
1 lb taro– peel and shredded
10 fresh water chestnut– peel and finely diced
4 eggs– see note below
4 tbsp flour
22 trimmed thin beancurd sheets 腐皮– size 12 inch x 8 inch
cornstarch water (mixture of cornstarch and water) to seal the edge of beancurd sheets

ground pork seasoning:
2 tbsp five spice powder
1 tbsp ground white pepper
2 tbsp soy sauce
2 tbsp salt
1 tbsp dark caramel sauce
6 tbsp fried shallots
1 tbsp tapioca starch/cornstarch
2 tbsp sesame seed oil

veggie seasoning:
1 tbsp five spice powder
1 tbsp ground white powder
1 tbsp soy sauce
2 tbsp salt
3 tbsp fried shallots
2 tbsp sesame seed oil

Method:

  1. Add two types of ground pork, shrimps and ground pork seasoning in a large bowl/container/deep roasting pan and mix well.
  2. In a separate bowl combine all vegetables. Add veggie seasoning and mix well.
  3. Add seasoned vegetables to the ground pork mixture. Add eggs to mix well. Add flour to combine.
  4. Divide ground pork into 22 portions (I eye balled and use about 3/4-1 cup of meat per sheet). Place one portion on the beancurd sheet and roll it up like a egg roll. Apply cornstarch at the edge to seal. Repeat this step with the remaining ground pork and beancurd sheets.
  5. Place rolls, seal side down, on a tray and steam on high heat for 20 minutes until the meat is cooked. At this point, sausage rolls are ready to eat. Alternatively, cool the rolls and fry them. Slice and serve with plum sauce. Steamed sausage rolls can be kept in freezer after cooling completely.

Regina’s Note:

  • Eggs– 1 egg : 1 lb ground pork
  • Because of the huge amount of meat and vegetables, I season them separately before combining together, to ensure the seasoning is evenly mixed in. Eggs and flour are binding agent.
  • I hand mixed all ingredients because of the large quantity. For a smaller batch, using a standing mixer to mix will be easier and quicker.
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