Yield: 4-6

Umami Moo Shu Pork "Dragon Boats"

Ingredients

For the Pork Patties:

  • 1 lb. ground pork, (*not sausage)
  • 1 1/2 cups shredded cole slaw mix, chopped smaller (*from a 14 oz. bag or fresh homemade)
  • 8 gingersnap cookies, finely ground in mini processor
  • 1 Tbl. snipped green onion
  • 1/4 cup soy sauce
  • 2 tsp. sriracha chili sauce, (*more for [i]fiery[/i] hot!)
  • 2 tsp. finely chopped fresh garlic
  • white pepper
  • 4 Tbl. vegetable oil for frying, divided
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For the Asian Slaw:

  • 1 extra large egg, hard scrambled and finely chopped
  • rest of the 14 oz. bag of cole slaw mix, (about 5 cups if making fresh homemade)
  • 1 Tbl. snipped green onions
  • 1 Tbl. EVOO
  • 1 Tbl. soy sauce
  • 1 1/2 tsp. sesame oil
  • 1 tsp. rice vinegar
  • 1 1/2 tsp. sriracha chili sauce
  • 1 tsp. hoisin, Kikkoman only please! See note!
  • 1/8 tsp. garlic powder
  • 1/16 tsp. ground dried ginger, (or grate in a little fresh if you have it)
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Rest of Ingredients:

  • 6 large burrito-sized flour tortilla shells, warmed
  • more hoisin sauce (about a 1/2 cup)

Instructions

  • For the Pork Patties:
  • In large bowl, mix all ingredients except white pepper until just combined but well mixed. Form into 6 equally-sized patties, about 4" in diameter, onto waxed paper. Cut paper to separate. Sprinkle tops LIGHTLY with white pepper. Place onto baking sheet (paper side-down) and pop into fridge to chill.
  • For the Asian Slaw:
  • In medium-sized bowl, toss scrambled egg, cole slaw mix and green onions.
  • In small measuring pitcher, whisk rest of ingredients until very well mixed. Pour over slaw mixture, and toss very well to coat all. Cover and aside. (Doesn't have to be chilled.)
  • To Finish:
  • In large frying pan, add 2 Tbl. vegetable oil and get hot over medium heat. Add half of the patties to the pan by inverting them into the oil and peeling back the waxed paper carefully. Sprinkle tops lightly with more white pepper. Fry half the patties for 5-7 minutes per side until deep golden. Do this over medium heat just to start, then lower to medium-low heat and use a wire splatter screen if you have one. They sizzle a lot. *Don't turn too early, turn when very nicely browned. Remove patties to a plate, rinse out pan, wipe clean, and repeat until all are cooked.(*Don't forget the oil! Or they will stick, even to a non-stick pan.)
  • Warm tortillas in microwave, very thinly spread one side of a tortilla all the way to the edge with hoisin sauce, top with a 1/6 of the slaw mix, top with a fried pork patty. Fold two opposite sides over, overlapping and sealing, then the other 2 sides over , overlapping, and pressing lightly to seal, (like an envelope or a package), making sure it all sticks and seals closed well. Place onto a large plate seam side-down to rest and seal well. Repeat until all are finished.
  • Rewarm a bit in the microwave, slice in half corner-to-corner with a large, very sharp knife. Serve each person 2-3 halves.
  • Really nice served with grilled or roasted summer vegetables, or a nicely seasoned rice pilaf.
  • Serve with extra sriracha and soy sauce at the table.

    • Notes

    These are super fun for company and when serving with grilled items because the patties reheat beautifully in the microwave on medium heat for 30 seconds per side or less. So you can make everything ahead of time, then just microwave the patties first, then the tortillas and simply assemble, rewarm and you're done! :)

    *I would not suggest trying to grill these, though. The patties are too soft and would fall through the grates.

    **And about the hoisin sauce, I ONLY use Kikkoman brand because I've had very bad luck with other brands. Hoisin sauce should be very DARK in color, sweet and be very thick. Not red, runny, tomato-y and resembling barbecue sauce.

    Mini ones can be made as appetizers for parties. Just make sure the tortillas are large enough.