Roll With It
Steamed Pasta Rolls Stuffed with Chili-Citrus Pork and Lacquered in Soy-Citrus Glaze
1 hour
Serves 4
DinnerChineseDairy-freeNut-freeShellfish-free
Herb's take
In a twist worthy of a culinary Rubik’s cube, these Chinese-inspired pasta rolls combine Italian sheets with a spicy, citrusy pork filling that’s all about sweet, heat, and umami. You’ll learn the magic of steaming stuffed pasta, and why finishing with a punchy glaze makes all the difference.
Equipment needed
- Steamer basket
Ingredients
Yield
4
Instructions
- 01Bring a large pot of salted water to a boil. Cook the lasagna noodles until just al dente, about 7 minutes, then transfer to a sheet tray and keep them separated with a little oil.
- 02In a skillet over medium heat, add 1 tablespoon vegetable oil. Sauté 4 chopped scallions, half the garlic, ginger, and chopped red chili for 1 minute until fragrant.
- 03Add the ground pork and cook, breaking up with a spatula, until just cooked through, about 4 minutes.
- 04Stir in half the orange zest, 2 tablespoons soy sauce, Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and the juice of half the orange. Cook for 2 minutes until the mixture is moist but not watery.
- 05Remove from heat and stir in 2 tablespoons chopped cilantro. Let filling cool for 5 minutes.
- 06Lay cooked lasagna noodles flat. Place 2-3 tablespoons of filling along one short edge of each noodle, then roll tightly into a log. Repeat with remaining noodles and filling.
- 07Arrange rolls seam-side down in a lightly oiled steamer basket. Cover and steam over boiling water for 10 minutes.
- 08While rolls steam, whisk together remaining soy sauce, orange juice (from the other half), remaining zest, brown sugar, rice vinegar, remaining garlic, 1 teaspoon sesame oil, and 1 teaspoon cornstarch in a small saucepan. Bring to a simmer and cook, stirring, until glossy and thickened, about 2 minutes.
- 09Carefully transfer steamed rolls to a platter. Brush or spoon the hot glaze generously over each roll.
- 10Garnish with remaining chopped scallions, sliced Fresno chili, and remaining cilantro. Season with salt and pepper to taste, and serve immediately.
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