Asian Pork Snack Wrapsadapted from Recipe to Riches
1 1/2cups all-purpose flour
1 cup spelt flour
1 Tbsp sesame oil
1 tsp salt
2 Tbsp vegetable oil (for cooking in)
1lb lean ground pork
1 cup diced white onion
2 Tbsp minced garlic
2 Tbsp minced ginger root
1/2 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup water chestnuts, drained and finely chopped
1/3 cup hoisin sauce
3 Tbsp soy sauce
2 tsp Asian chili garlic sauce
1/2 cup Asian sweet chili sauce
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 clove garlic, minced
Scallion Wrapper: In a blender, combine water and scallions. Heat in a small saucepan until boiling. Remove from heat and reserve. Stir together flours and salt. Add water mixture and sesame oil; stir with wooden spoon until dough starts to come together. Turn out onto floured counter and knead dough until smooth and silky, about 5 minutes. Cover with tea towel. Set aside to rest for 30 minutes.
Divide dough into 15 small balls. Roll each ball out on floured counter into a thin, round pancake. Cook each wrapper in large frying pan on medium heat, flipping after 2min. Spray pan with oil between each wrapper. Transfer wrappers to serving platter, placing paper towel between each one.
Pork Filling: In a large frying pan on medium-high heat cook pork and onions, stirring to break up meat, for 10 to 12 minutes or until pork is browned and onions are tender. Stir in garlic, ginger, cabbage, carrots and water chestnuts and cook for 2 minutes. Stir in hoisin sauce, soy sauce, Asian chili garlic sauce and cook for 2 minutes longer. Remove pan from stove. Set aside; cover to hold warm.
Dipping Sauce: In small serving bowl, stir together Asian sweet chili sauce, soy sauce, rice vinegar, and garlic.
To serve, transfer meat mixture to a serving bowl. At the table, everyone place some meat mixture in a wrapper, folds it and dips in sauce.