Total Time: 90 min
Serves: 16
Scallion Wrappers
- 2 cups flour
- 1 cup very hot water
- 1 cup chopped scallions
- 1 tbsp sesame oil
- Ground sea salt for sprinkling
- Pulse the scallions in a food processor until they resemble a soft mulch.
- Mix the flour, sesame oil, and scallions together. Make a well in the flour and add hot water to the flour mixture and knead until it forms a nice dough.
- Divide into four equal segments, roll into a tube that is 1.5 inches in diameter, cut into 1/2 inch segments, and roll on a lightly floured surface (dough is sticky so you will need to use flour) into a paper thin disk like a soft tortilla shell. Store in between pieces of wax or parchment paper until ready to cook.
- Cook the pancakes one at a time over medium heat in a non stick pan that has been treated with cooking spray. Cook about a minute or two per side, sprinkling one side lightly with salt. Fill with Korean pork filling.
Ingredients
- 1 pound medium ground pork (can also use ground turkey or tofu)
- 1 cup chopped onion
- 1 (8 ounce) can water chestnuts, finely chopped
- 1 tbsp corn starch
- 1/4 cup warm water
- 6 green onions, chopped
- 2 teaspoons Asian (dark) sesame oil
- Sea salt in a grinder
- 2 cloves fresh garlic, minced
- 1 tablespoon soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons sweet chili sauce
- 2 teaspoons minced fresh ginger
- 1 tablespoon rice wine vinegar
- 1 teaspoon Siracha chile sauce
- 2 tsp sesame oil
- Mix the sauce ingredients together in a medium bowl, set aside.
- Spray a non-stick skillet with PAM and bring to medium high heat, brown the ground pork and onion stirring often and reducing the heat to medium, if necessary.
- When the pork is golden brown and cooked through, drain in a colander lined with paper towel to remove any excess fat and then return to the pan.
- Make a slurry by mixing the cornstarch and warm water together.
- Add the reserved sauce, water chestnuts, and stir. Stir in the slurry and continue to saute until the meat thickens slightly and comes together. Add the green onions and remove from heat. Let cool while you make the scallion wraps.
- Place 1 heaping tbsp of the ground pork mixture onto one side of each cooked scallion wrap and fold burrito style - one half over the cover the meat, both sides in, and the other half over *or* transfer meat mixture to a serving bowl. At the table, everyone place some meat mixture in a wrapper, fold it and dips in sauce.
- To make ahead and re-heat: Store the pre-made wraps in refrigerator and microwave about a minute and a half before serving.
- To make ahead and freeze cool to room temperature wrap in tinfoil and place in the freezer. Once frozen, store in freezer bags. Re-heat in a pre-heated 400 oven on an un-greased baking tray or cookie sheet for 5 minutes a side, turning once. Place on paper towel to blot any oil.
- 1 tbsp soy
- 1/4 cup hoisin
- 2 tbsp sweet chili
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1/2 tsp chili garlic sauce
- 1 tbsp brown suga
- 1/2 tsp fresh ginger
