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Fried Fragrant Bells

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRIED FRAGRANT BELLS
 Categories: Chinese, Pork, Appetizers
      Yield: 40 Servings
 
      1 lb Ground pork
      2    Finely chopped green onions
      1 sl Minced ginger
      3 tb Chicken broth
      1 tb Dark soy sauce
      1 tb Dry Sherry
      1    Egg
      2 tb Cornstarch
      3 tb Water
      4    Dried bean curd sheet
           Additional cornstarch
    1/4 c  Salt
      2 tb Szechwan peppercorns
      2    To 4 cups vegetable oil
 
  Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1
  tablespoon cornstarch in bowl and mix well. Combine remaining 1
  tablespoon cornstarch with water in small bowl.
  
  Moisten 1 bean curd sheet under running water. Place on work surface
  and spread with 1/4 of meat mixture. Roll as for jelly roll; brush
  long edge with dissolved cornstarch to seal. Repeat to make three
  more rolls. Cut each into slices 1 1/2 inches thick; dip each end in
  additional cornstarch to seal filling. (Can be done 3 to 4 hours
  ahead to this point and refrigerated.)
  
  For salt: Combine salt and peppercorns in small skillet and cook until
  browned. Crush in mortar with pestle.
  
  Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time
  and fry until crisp. Drain on paper towels. Serve hot with peppercorn
  salt, if desired.
 
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