I prepared the filling using some ground meat, vegetables and mushrooms. This is quickly done, the only thing left to do is to wrap it up and bake for 20 minutes.
I was delighted to find a mushroom mix with different kinds of oyster mushrooms: bright yellow, orange-brown and greyish. They also sell a new type of enoki: "golden enoki" and shimeii, besides the more "common" mushrooms as button mushrooms and shiitake. The product range is getting better and better these days...
6 sheets dough
- 1 carrot, diced into small cubes
- 1 smaller celery stalk, diced into small cubes
- 1 onion, diced into small cubes
- 250 g pork, ground meat
- 200 g oyster mushrooms (different varieties), diced
- 150 g white cabbage, diced
- 1 knob (half my thumb size) ginger root, minced
- 2 garlic gloves, minced
- 1 tablespoon arrow root starch
- Sesame oil for frying and basting
- sesame seeds
- 1 teaspoon chili paste
- 3 tablespoons Hoisin sauce
- 1-2 tablespoons mirin
- 1-2 tablespoons soy sauce
- black pepper
I stir-fried meat and vegetables, mushrooms in a huge pan, and after the meat turned white and the cabbage soft, I added mirin and soy sauce and let is simmer for a few more minutes until the liquids were evaporated. I added the Hoisin sauce and chili paste, pepper and arrow root starch (stirred in a little water). Heated it up once and let it cool down a bit. I filled the rolls and basted the rolls with a little roasted sesame oil and sprinkled some sesame seeds. Baked the rolls at 200 C about 20 min (or until golden-brown and crunchy).
Wrap it up:
Put it into the oven: