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Szechuan Pork Scroll

Try Paul Mercurio's interpretation of Chinese fried pork buns. A great snack with a refreshing Ale.


  • ½ cup of Plain flour

  • ½ cup of Self Raising Flour

  • Salt

  • ½ - ¾ cup Boiling water

  • 200g Pork mince

  • Chopped shallots

  • 1 – 2 tsp Szechuan pepper corns

  • ½ tsp Five spice powder

  • Sesame oil

  • Peanut oil

  • Soy sauce


  • 1.

    Make a hot water dough by combining the flours with a pinch of salt and then gradually adding the boiling water to the flour mixing until a dough forms.

  • 2.

    Turn out on to a floured bench and knead for 10 minutes then set aside to rest.

  • 3.

    Season the pork mince with a pinch of salt.

  • 4.

    In a mortar and pestle crush the Szechuan peppercorns well and then add in the five spice powder and grind together.

  • 5.

    Smell and taste to see if you are happy with the combination and adjust.

  • 6.

    Clean the flour off the bench and then pour some sesame oil onto the bench.

  • 7.

    Pinch off about half the dough and roll it out in to a long sausage.

  • 8.

    Now press it down to flatten it and using a rolling pin stretch it out (turning it over as you do so and adding more sesame oil to the bench as needed to keep the dough pliant and from sticking to the bench). The idea is to make a rectangle that is about 50cm long and 8 cm wide.

  • 9.

    Now take small pinches of pork and place it in the middle of the dough from one end to the other – we are making a very long sausage roll actually – then sprinkle shallots over the entire length of pork and then season with the Szechuan and 5 spice mix.

  • 10.

    Now take the edge of dough closest to you and fold over the meat so that the dough touches the dough on the other side of the meat. Fold the dough farthest from you up slightly over the over lapping dough and press together to seal. Do this all the way along so that you end up with a long thin sausage.

  • 11.

    Seal each end closed and then take the left hand end and tightly roll from left to right all the way along the sausage until you have a spiral or disk. Lay this flat and then gently bash this disk with the flat of your hand so that it flattens and spreads. Don’t worry if you split the dough a little the disk should be about 16cm across or so.

  • 12.

    Shallow fry this in oil – I use peanut oil but you can use vegetable or olive oil – turning so as it doesn’t burn.

  • 13.

    If you have flattened it out well it should cook through in 8 – 10 minutes. Sometimes I finish mine in a hot oven (180) for 5 minutes just to make sure the pork is cooked through.

  • To Serve:

  • 1.

    Serve on a plate with some more chopped shallots scattered over and a bowl of soy sauce for dipping. This is a great snack with a refreshing Ale.

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