|Wrap with plum sauce and a little red bellpepper salad|
9 yufka sheets (triangle shaped)
1 tablespoon dark sesame oil
2 tablespoons oil (sunflower or peanut or a mild olive oil)
250 ground meat (pork)
350 g tofu, mashed with a fork
1 carrot, diced into very small cubes
200 g firm and crisp cabbage, finely shredded and roughly chopped
4 anchovis, minced and mashed (can be substituted with nam plah sauce)
3 green onions (scallions) trimmed, chopped
1 large egg
1 garlic glove, minced
1 knob ginger, minced
2 1/2 tablespoons hot red soy bean paste sauce (e. g. Gochujang)
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 pinch chinese 5-spice-powder
good amount of freshly ground black pepper
1 dash worcester sauce
1 tablespoon starch
salt to taste
Filling: Just mix everything together by hand, adjust seasoning with salt. Brush yufka sheets with a mixture of the 2 oils. Place some (1 small handful) filling at the round end of each yufka sheet. Fold the ends of the long sides to the middle over the filling and roll the sheets up from the rounded ends to the pointed ends.
Place wraps (pointed end upside down) on a baking sheet, bruh with a little more oil and bake about 30 minutes at 180 Celsius. They should get a nice tan.
Sweet and sour plum sauce:
350 g pitted blue plums, halved
1 onion, diced
1 knob ginger, minced
200 g sugar
100 ml vinegar (mild apple cider)
50 ml water
40 g tamarind paste without seeds, broken into some chunks
1 teaspoon sezchuan pepper
1 small pinch chinese-5-spice (optional)
Heat sugar, plums, ginger and onion cubes in a pot until sugar is melted and plums start to give some juice. Add vinegar, water, tamarind paste, spices and cook on medium heat about 25 minutes until plums are very soft and decomposed. Puree with an immersion blender. If much too thick, add a little water and reheat. Fill in a big jar. This will keep in the fridge quite a while. It is a good dipping sauce for chickenwings or marinade for BBQ or to glaze roasted ducks and chickens, just think ketchup.
Beware: These wraps are no "fingerfood". They are soft.
The filling is highly recommended to be used in yeast dough dumplings.