Quebecois-style Zhaliang

Ingredients

In this Quebecois adaptation of Zhaliang, we incorporate the flavors and ingredients commonly found in Quebec cuisine. The traditional Chinese rice noodle rolls are filled with a mixture of ground pork, mushrooms, and Quebecois spices, giving the dish a unique twist. Additionally, we add a maple glaze to infuse the dish with the iconic flavor of Quebec's maple syrup. We alse have the original recipe for Zhaliang, so you can check it out.

• 200g (7 oz) rice flour 200g (7 oz) rice flour
• 50g (1.8 oz) wheat starch 50g (1.8 oz) wheat starch
• 300ml (1 1/4 cups) water 300ml (1 1/4 cups) water
• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 100g (3.5 oz) mushrooms, finely chopped 100g (3.5 oz) mushrooms, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon maple syrup 1 tablespoon maple syrup
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon white pepper 1/4 teaspoon white pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 4g)
• Carbohydrates: 40g (Sugars: 5g)
• Protein: 14g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour, wheat starch, and water. Stir until a smooth batter forms. Let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground pork, mushrooms, garlic, soy sauce, maple syrup, five-spice powder, salt, and white pepper.
3. 3.
   Heat a non-stick pan over medium heat and add a small amount of vegetable oil. Cook the pork mixture until browned and cooked through. Set aside.
4. 4.
   Heat a non-stick frying pan over medium heat and lightly grease it with vegetable oil.
5. 5.
   Pour a thin layer of the rice flour batter onto the pan and swirl it around to create a thin crepe. Cook until the edges start to lift and the crepe is set.
6. 6.
   Place a spoonful of the cooked pork mixture onto the crepe and roll it up tightly. Repeat with the remaining batter and filling.
7. 7.
   Cut the rolls into bite-sized pieces and return them to the pan. Fry until golden and crispy on all sides.
8. 8.
   In a small saucepan, combine the maple syrup and a splash of water. Heat over low heat until the mixture thickens slightly.
9. 9.
   Drizzle the maple glaze over the crispy Zhaliang rolls and serve hot.

Treat your ingredients with care...

• Rice flour — Make sure to use a fine rice flour for the best texture in the noodle rolls.
• Wheat starch — If you cannot find wheat starch, you can substitute it with cornstarch or tapioca starch.
• Maple syrup — Opt for pure maple syrup for the best flavor. Adjust the amount according to your desired level of sweetness.

Tips & Tricks

• To achieve a crispy exterior, make sure the pan is hot enough before adding the rice flour batter.
• If the rice flour batter is too thick, add a little more water to achieve a thin crepe-like consistency.
• Serve the Zhaliang rolls immediately after frying to maintain their crispiness.
• Feel free to customize the filling by adding vegetables or substituting the ground pork with chicken or beef.
• For a spicier kick, add a dash of hot sauce or chili flakes to the filling mixture.

Serving advice

Serve the Quebecois-style Zhaliang as an appetizer or a main course. Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.

Presentation advice

Arrange the crispy Zhaliang rolls on a platter, drizzle the maple glaze over them, and sprinkle with chopped green onions and sesame seeds. Serve with small dipping bowls of soy sauce or sweet chili sauce for extra flavor.