Martin Yan - SESAME SEED ROLLS

SESAME SEED ROLLS

Makes: 4 - 6 servings

Ingredients:

Batter
2 cups flour
1/4 teaspoon salt
2- 1/4 cups cold water
2 eggs, lightly beaten

Filling
10 dried black mushrooms, soaked and chopped
3/4 cup Sichuan pickled vegetables, soaked and chopped
1 tablespoon Chinese sausage, chopped
2 pieces five-spice pressed bean curd, chopped
2 teaspoons sesame oil
1- 1/2 teaspoons soy sauce
1- 1/2 teaspoons sugar

Cooking oil
2 teaspoons cornstarch dissolved in 1-tablespoon water

1-tablespoon white sesame seeds
1/2 teaspoon black sesame seeds
1 egg, lightly beaten

Cooking:

Place flour and salt in a bowl. Gradually add cold water; mix to make a smooth batter. Add eggs; mix well. Strain batter to remove lumps. Let stand for 20 minutes up to an hour.
Combine filling ingredients in a bowl. Heat 1 tablespoon cooking oil in a hot wok over medium heat. Add filling; stir-fry 3 minutes. Add cornstarch solution; cook, stirring, until juices in filling thickens. Remove and let cool.
Heat 2 teaspoons cooking oil in a hot, non-stick frying pan over low heat. Pour about 1/3 cup batter into pan; swirl pan to form a thin layer. Cook until batter sets but still moist on top. Sprinkle with white and black sesame seeds. Turn pancake over to brown other side. Remove from pan and repeat to make more pancakes.
Place pancake, sesame seed side down, on a clean surface. Place 1/3 cup filling in a band along edge of pancake, fold edges over like an envelope and roll. Brush with egg. Repeat with remaining pancakes, filling, and sesame seeds. Heat 1 tablespoon cooking oil in a hot frying pan over medium heat. Add pancakes; pan-fry 2 to 3 minutes on each side or until golden brown. To serve, cut each pancake with a serrated knife into 2 pieces.