Halwai March 23, 2019


• 500 gm – lean boneless Mutton
• 1/4 tsp – ground Sichuan peppercorns
• 1/2 tsp – scallions, chopped
• 2 tsp – cornstarch (corn flour)
• 3 tsp – flour
• 3 – dried bean-curd sheets
• 2 cups (500 ml) – vegetable oil for deep-frying
• 1/4 tsp – spiced pepper and salt
• 1/4 tsp – mug
• 4 tsp – salt


  1. For the Filling:
  2. Mince the meat and mix with the salt, ground peppercorns, scallions, ginger, 1/4 tsp of the cornstrach, the MSG and enough water to bind the ingredients together. Set aside.
  3. Mix the other 1/4 tsp of cornstarch with the flour and enough water to make a thick paste.
  4. Soak the bean-curd sheets in warm water until soft.
  5. Take 1 sheet and spread the paste on the upper surface.
  6. Spread 1/3 of the meat filling lengthwise down the centre, leaving room at the bottom and on both sides.
  7. Fold up the bottom flap and start rolling.
  8. Midway, fold the two side flaps towards the centre.
  9. Continue rolling and seal the open end with a dab of flour paste.
  10. Repeat with the other two rolls.
  11. Place the rolls on a heat-proof dish and place in a steamer.
  12. Steam until the meat is cooked.
  13. Remove the rolls.
  14. Wrap each tightly in a piece of clean cheesecloth.
  15. Let stand until cool, then unwrap and cut crosswise into 1-inch or 30 mm long sections.
  16. Heat the oil in a wok over medium heat to 400 degrees F and deep-fry rolls until reddish-brown.
  17. Remove and drain well.
  18. Sprinkle with the spiced pepper-salt and serve.

Recipe courtesy of Bramaramba Chandrashekar