First we prep for the wrap of Sīwáwá (veg spring rolls).
You'll need some all-purpose flour
A teaspoon of salt
270 ml water
Pour in 2/3 of it.
And that is 180 ml
I'm using the mixer today for the dough.
You can use the hook to roughly stir it.
Then use the machine to knead the dough.
In no time the dough will be formed.
Now, we pour in the 1/3 of the water.
which is 90 ml.
divide it by 3-4 times to add in.
slowly add it in the dough.
That you can see clearly the absorption of water in the dough.
After all the water is added, it will look like this.
It's still not well-formed.
It's ok. Put on the cling wrap and let it rest.
For at least 1 hour.
The best is 2 hours.
While the dough is resting, we can prep the stuffing.
First we stir fry some minced pork.
Add a bit oil in the wok.
Add in the minced pork.
After the pork is in, you need to poke it a lot by the spatula.
Try your best to break the pork into small pieces.
First you don't add anything.
Until the mince is a bit brown.
Add Chinese Shàoxīng cooking wine.
Rice vinegar.
Dark soy sauce.
Light soy sauce.
Sugar
Blend them well and till its juice is dry.
Then the minced pork is ready.
If you prefer fattier taste, you may change it to pork belly cubes.
Now we'll prep the veggies.
Peeled potatoes.
Slice them.
Peeled carrots and slice them.
Celery cut into chunks.
Bean sprouts.
These veggies need to be blanched.
Add a bit salt in the boiling water.
Blanch a bit and it's done.
The rice noodles also need to be blanched.
Till it's soft in the boiling water.
Yúxīngcǎo/ Fishwort will be prepped.
This is a plant that either one loves or hates.
It's also called Houttuynia.
Wash and slice them.
Shred the cucumbers
Preserved turnip, this is a kind of fermented vegetable.
Slice it.
Jiào tóu (Chinese onion) is also pickled.
Slice it.
And the toasted peanuts.
Some ready-to-eat seaweed slices.
You can add whatever veggies you like.
Now, the sauce.
One tablespoon light soy
One tablespoon vinegar,
One teaspoon sesame oil
A pinch of white pepper powder
2 tsp of chilly oil
Stir well and add some room temp water.
Adjust it to the right saltiness.
Some minced spring onions, coriander/cilantro.
Add as much as you want.
Now, the sauce is ready.
The dough should be rested by now
Now, we will do the most important part
the dough will be quite elastic when well-rested.
it can be pulled long
You can take a handful in your hand
It feels quite amazing.
the dough flows between your fingers,
but you can swing it right back
This gooey state is what we want
You must keep moving your hand with the dough
Don't let it fall
Take a flat-bottom non-stick pan
Turn on the smallest flame on the stove
When you feel the pan's a bit hot
Use your right hand to put the dough in the pan,
Roll it like this and pull it away fast,
There will be some extra dough on the surface,
You can use the spatula to wipe it flat
Like this, the thin wrap is ready.
This step is very short and fast
You will see the edges of the wrap is curling up
Then you can peel the wrap off and turn sides
After 2-3 secs, and get it off the pan.
Like this, one wrap is ready.
If you didn't see it clearly, let's watch it again.
The hand with the dough must be very fast and accurate.
Wipe around the pan and pull it away.
You need to use the elasticity of the dough
and make it stay the same state
By looking, it's quite hard.
You can try it out,
It's actually hard.
But after a few practices,
A few failed wraps, you will get the hang of it.
Careful and don't burn yourself.
The hand with the dough repeats the same,
In the pan, and pull away.
Kinda like a DJ disking
The wraps look like this.
It's very thin and transloosen
It taste soft and al dente
You use them as wraps for your spring rolls
Or for Peiking duck
Last time when I taught the roast duck,
There was another kind of wrap like lotus leaves
You can also use those for Sīwáwá.
Alright, now all the work is done!
Wraps are ready, stuffing as well.
You can wrap whatever you like.
It can be vegetarian
Or you can put some minced meat in there.
Don't forget about the pickles.
This kind of cabbage or jiàotóu
They taste great.
You can also put some peanuts in.
Add some crunch.
When wrapping, it is called Sīwáwá (meaning baby)
probably it's because it's wrapped like a baby
You fold from the bottom
Fold both sides
Add some sauce before eating
Make sure it's not too big
cuz you eat it in one bite.
Before the sauce leaks out
Eat it in one go.
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