I love the slow cooker. It makes great meals incredibly easy. If you are busy you need a slow cooker, or a couple. There are many great recipes producing tender melt in your mouth meals from cuts of meat that would otherwise be tough.
With garlic, ginger and Asian sauces this is a great take on slow cooked pulled pork and it goes great with Chinese steamed buns.
Sometimes it can be a challenge to get light and airy buns when baking with whole extraction whole wheat flour – but steaming makes it a breeze. These buns are the perfect thing to stuff with slow cooked pulled pork or other meat filling. Give them a try and you’ll be sure to add them to your baking repertoire on a regular basis.
Try to get the freshest whole wheat flour you can manage. Home ground is best but otherwise look for a supplier that can ensure the flour hasn’t been sitting around for a while. But, if you can pull off this recipe (and you can) you can build your own grain mill using these instructions.
Spring rolls are awesome, and if you make them about half to a third of the regular size you get a super simple appetizer that will disappear off the plate. It’s a bit funny – cut the size in half and folks won’t eat double but more like quadruple the number.
Filling for spring rolls
I made these for our family reunion and .they flew off the plate, kids and adults were snatching them with slightly less decorum than you might have expected – from the adults anyway – fortunately since these are so easy to make in number there was just enough – the last ones were taken off the plate as I cleared it in preparation for the dinner.
The homemade whole wheat wonton wrappers refrigerate or freeze wonderfully – so make a bunch of wrappers, stick them in the freezer and then pull these together whenever the occasion strikes and you need to wow quickly and easily.
Homemade spring rolls frying
Now, for the wrapping – here’s the trick, lay the wrapper on a dry surface and wet your fingertips in a little bowl of water. Wet just inside the edge of the wrapper – try to keep the edge from getting wet – which will make it stick to the prep surface. Put a reasonable amount of filling about 1/3rd of the way up, roll the bottom of the wrapper up over the filling and then lift the top part of the wrapper and fold it down over the part of the wrapper you’ve just rolled over the filling. Tap it down so that the moistened surface sticks to the lower part of the wrapper. Then fold the ends over into the center.
After you’ve done each spring roll dry the work surface and repeat. When you’ve completed a bunch of them gently lower them into wok of hot vegetable oil. Allow them to cook until the bubbling subsides – but not so long that it stops, then drain them on the wok draining rack.
Serve these with plum sauce or sweet and sour sauce and prepare to receive the accolades.