Asian Inspired Wraps with Sesame Slaw and Steamed/Fried Dumplings
Doing my morning blog rounds I was over at Peter’s site (Kalofagas) longingly looking at his Eggs Benedict recipe (by the way, go and check that out you guys…it is seriously killing me I want it so badly), and realized there was a post just below that one that I hadn’t seen! WHAT? He had posted a delicious Chinese Take-out menu, and mentioned that it was part of a round up to be found at Mochachocolatarita’s Website. I am SO glad he posted that, because her website is fantastic! It’s so cool how we bloggers network and find each other through others’ blog posts. I had never seen Mochachocolatarita’s site before. That is a sin right there…her site is awesome. No, more like AWESOME! And Right now she’s hosting an event celebrating her 88th post, called, “Chinese Take-Out Party,” where each entrant submits their take on Chinese take-out.
I think that this might be sheer luck on my part, because I had planned to post this anyway, but to come in just under the wire like this and be able to participate in a fun event? Even better! 
This recipe was something I came up with after having taken out a loin roast, and began wondering what to do with it. The weather has been pretty warm, so regular roast with mashed potatoes didn’t really seem to fit the bill. Avocados are currently at over 11 euros a kilo (that’s like $8-9 a pound), so Tex-Mex was out (you know it’s illegal to eat Tex-Mex without guacamole, don’t you? 
)…what to do? Hmmm. Why not go Asian with it? Yes! That was the answer I was looking for.
Ingredients:
2 pounds (1 kilo) pork loin roast
1 cup mango juice
1/2 cup sweet soy sauce
1/4 cup regular soy sauce
2-3 tablespoons rice vinegar
1/4 cup hoisin sauce
1/4 cup honey
2 tablespoons grated ginger
2 tablespoons grated garlic
4 spring onions, white bulbs only (we’ll use the greens later)
pepper to taste
Preparation:
Whisk together all marinade ingredients in a roaster with a lid.
Coat loin roast completely and allow to marinate for a couple of hours in the fridge, turning occasionally.
Heat oven to 375ºF/160ºC.
Roast loin (covered) for about 4 hours.
Shred meat and toss with the juices/sauce that became of the marinade while roasting.
For the Sesame Slaw:
Ingredients:
1/2 head cabbage, thinly sliced
1/2 cup chopped green onion (the ones we used the white parts from before)
1/4 cup toasted sesame seeds
1/4 cup sweet soy sauce
3 tablespoons rice vinegar
pepper to taste
Preparation:
Toss all ingredients together.
Yep, that’s it. lol
To make the wraps, you’ll need:
12 flour tortillas
3 cups steamed rice
1 recipe of sesame slaw (posted above)
fresh vegetables and herbs to garnish…I used italian pepper, spring onion, fresh cayennes, cucumber and cilantro
Preparation:
Fill each wrap with some rice, pork, slaw and vegetables.
Slap some hot sauce on that sucker, too.
Have lots of napkins handy, this is better to be eaten with your hands. 
Now, onto the dumplings.
I have posted this recipe before, so I will direct you to this post for the ingredients and instructions on how to form the dumplings. However, I have prepared them a little differently today, and changed up the sauce just a little.
To make the sauce:
1/2 cup sweet soy sauce
2 tablespoons regular soy sauce
1/4 cup rice vinegar
**just whisk all this together and your sauce is ready. Garnish with green onion if you like
Preparation of dumplings:
Heat a couple of tablespoons of oil in a saute pan.
Saute raw dumplings until golden on the bottom, then add enough water to come about halfway up the dumplings.
Cover and steam for about 10 minutes, or until cooked through.
Serve with sauce.
Y en español (*nota* 1 vaso = 1 vaso de nocilla):
Ingredientes:
1 kilo cinta de cerdo en una pieza
1 vaso zumo de mango
1/2 vaso salsa de soja dulce
1/4 vaso salsa de soja normal
2-3 cucharadas vinagre de arroz
1/4 vaso salsa hoisin
1/4 vaso miel
2 cucharadas de jengibre recién rallado
2 cucharadas de ajo rallado
4 cebolletas, solo la parte blanca (la parte verde se utiliza después)
pimienta negra al gusto
Elaboración:
Mezclar todos los ingredientes excepto la carne en un recipiente de horno con tapa.
Cubrir la carne con la salsa y dejar macerar en la nevera durante unas horas.
Calentar el horno a 375ºF/160ºC.
Hornear la carne (tapada) durante unas 4 horas.
Desmenuzar la carne y mezclar con la salsa que se ha formado.
Para la Ensalada de Sésamo:
Ingredientes:
1/2 col rallada
1/2 vaso cebolleta (la parte verde que reservamos antes)
1/4 vaso semillas de sésamo tostadas
1/4 vaso salsa de soja dulce
3 cucharadas de vinagre de arroz
pimienta al gusto
Elaboración:
Mezclarlo todo.
Sí. Solo eso. jiji
Para hacer los “wraps” necesitarás:
12 tortillas de harina (obleas)
3 vasos arroz cocinado al vapor
1 receta de la ensalada de sésamo
verduritas y hierbas para adornar…Yo le puse pimienta italiana, cebolleta, pepino, guindilla fresca y cilantro
Elaboración:
Rellenar cada “wrap” con arroz, cerdo, ensalada y verduritas/hierbas.
Ponerle algo de picante también.
Tener muchas servietas a mano, porque esto se come con las manos.
Ahora las empanadillas.
Ya he puesto esta receta antes, así que les dirijo a este post para los ingredientes e instrucciones para formar las empanadillas. Sin embargo, las he preparado un poquillo diferente hoy, y he hecho una salsa distinta.
Para hacer la salsa:
1/2 vaso salsa de soja dulce
2 cucharadas de salsa de soja normal
1/4 vinagre de arroz
**Mezclar todo esto y la salsa está lista. Adornar con cebolleta si te parece.
Elaboración de las empanadillas:
Calentar un poquito de aceite en una sartén.
Freirlas hasta que estén doraditas, y a continuación añadir agua suficiente para llegar a la mitad de las empanadillas.
Tapar y dejar cocinar durante unos 10 minutos o hasta que estén cocinadas.
Servir con la salsa.
Great contributions Nikki! I’m sure you’ll be the hit at the “party”!
Comment by manggy — May 11, 2008 @ 12:39 pm
holy yum. boy that looks awesome
Comment by furiousball — May 11, 2008 @ 1:49 pm
Nikki, why don’t you just make some Eggs Ben, darn’ tootin’! lol
Thanks for the mention hun, I wish we were closer so I could actually cook for ya.
Isn’t Rita and her sight great? Her photo shoot still has me crackin’ up.
Your Asian wrap IS a meal and a welcome addition to Rita’s Chines Take-out spread.
Comment by Peter — May 11, 2008 @ 2:12 pm
Oh my, this looks fabulous! Can’t wait to check out Peter and Mochachocholateria’s sites. If they get your approval they must be good.
Comment by Julie — May 11, 2008 @ 5:31 pm
Hey Nikki!
Thanks for bringing wonderful treats to my party! I love your creative take on Chinese take-out! I’d never thought of using tortillas..Chinese style! Well done, girl!
Comment by Rita — May 11, 2008 @ 5:44 pm
Oh Nikki and Peter…
thanks for your kind kind kind words…i am so honored! my under seasoned dishes are now perfect as they are soaked with tears (yeah, i am a big cry baby) hehehe
Comment by Rita — May 11, 2008 @ 5:46 pm
Nice entry and great save on what about avocados.. why not Asian? Those dumplings -oh goodness and full of same. Now I have a craving for them and can’t even imagine that the ones around where I am could hold a candle to these ones.
Comment by gizmar — May 11, 2008 @ 5:53 pm
Your Asian/Taco fusion looks delicious and cracks me up all at the same time!
Next time you have a pork loin with no plans, try slicing it, pounding the slices out thin, breading and frying them, and making good old mid-western tenderloin sandwiches! (Can you tell I’ve been craving a breaded tenderloin sandwich lately? White bun, mustard and pickle please.)
Comment by Shaye — May 11, 2008 @ 6:13 pm
berry berry berry nice. looks amazing chica.
Comment by FlaNBoyant Eats — May 11, 2008 @ 6:56 pm
Thanks for pointing out this event once again. It gets the creative juices flowing to come up with a droolworthy dish. Yours is definitely DROOLWORTHY with a capital D.
Comment by Bellini Valli — May 11, 2008 @ 7:11 pm
Thank you, Mark! I’m *always* fun at parties! lol I’m the one with the lampshade on my head.
lmao
Hi Van! Thanks, man!
Peter, I wish it were as simple as just making the eggs Benedict…the thing is that I have to make the English muffins and the Canadian bacon from scratch first. It sorta puts a wrench in my morning plans. lol I wish we lived closer, too. We could take turns having dinner parties.
Hi Julie!
They really are great sites, check them out! Thanks for the sweet comment, too! 
Aw, Rita! Don’t cry, love! *passes Rita a tissue* Thank you for hosting this party, and for allowing me to join in!
I’m thrilled to have found you, and look forward to reading more from you! 
Giz, you really need to get yourself on a plane so I can cook all this stuff for you, sweet pea!
Shaye, no laughing at me! lmfao Ok, ok…laughing at me is allowed. I suppose. Think of it as Chino-Latino. Oh, and as far as the cutlets? I make those pretty often, but since the roast was whole, and I am spoiled by my butcher who does all the slicing and dicing of meat products for me, I wanted to cook this sucker whole. lol I make ours with baguette, lemon juice and alioli.
Hi FlaNBoyant Eats! Thank you so much!
Valli!! Thank you so much, angel! Did you see that I finally got around to posting all the awards you’ve given me on my sidebar! You are such a rockstar. XOXO
Comment by nikki — May 11, 2008 @ 7:14 pm
The stir-fry sounds tasty and the dumplings look really good!
Comment by Kevin — May 12, 2008 @ 12:23 am
Oh my you are so creative it kills me…how beautiful are these items you JUST came up with. Your perfect I think!
Comment by noble pig — May 12, 2008 @ 4:09 am
no chinese takeout could ever match this. not ever.
Comment by grace — May 12, 2008 @ 10:22 am
Thanks, Kevin! Except there’s no stirfry. LOL
The dumplings were deeelish! 
Cathy, creative? I could only hope. Seeing everyone else’s delectable blogs makes me feel like a boring eater. lol Thank you so much for your sweet comment!
Grace, thank you SO much! I know some places that’d kick my ass across the street, though. lol
Comment by nikki — May 12, 2008 @ 1:17 pm
Nikki, you never cease to amaze me. Ever! I want all of that!
Comment by Elle — May 12, 2008 @ 3:07 pm
Looks scrumptious! May have to try it with Angus beef, too, thanks!
Comment by Jackie — May 12, 2008 @ 3:12 pm
I passed along an award to you, if you want to check out my blog, it’s in the pound cake post.
Comment by Elle — May 12, 2008 @ 5:59 pm
Gorgeous pictures. It looks and sounds fantastic.
Comment by Syrie — May 12, 2008 @ 8:46 pm
Aw, Elle! One of these days I’m going to cook for you for real. Thank you so much for the award!!
MUAC!
Thank you, Jackie! This would be great with beef! Yum!
Syrie, coming from you, that’s high praise! Thank you! I just stopped by your site, and I think my jaw hit the floor when I saw your beautiful photography!
Comment by nikki — May 13, 2008 @ 7:39 am
Those are ingenious wraps! And those dumplings….
it’s 10.15pm and after dinner but I feel like eating again :O
Came from the round up
Comment by tigerfish — May 13, 2008 @ 3:14 pm
[...] other day I posted an entry for Mochachocolatarita’s Chinese Take-Out Party…(if you guys haven’t checked out [...]
Pingback by canarygirl.com » Kung Pao Chicken — May 16, 2008 @ 8:13 am
Wow, this looks like an amazing meal! You know, we’re trying to eat more “Asian” round here, I am definitely bookmarking this for dinner!
Gorgeous pics, as always!
Comment by shelley — May 17, 2008 @ 2:06 pm