Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, and Ginger Recipe

Smooth and a little sweet with a mild soybean flavor, fresh bean curd skin is a delicacy. At dim sum houses, it's often stuffed with a mixture of ground pork with mushrooms and ginger, then bathed in a mild yet rich chicken-stock-based sauce. While it's typically a breakfast item, these rolls also make a good dinner dish when served with rice alongside.

Why this recipe works:

Three different types of mushrooms—fresh enoki, dried shiitake, and dried wood ear—add a variety of textures and and layers of earthy flavor.
Browning the rolls first in a skillet, then steaming them until cooked through creates rolls with depth of flavor and moist tenderness.

Note: Fresh bean-curd skin can be hard to find, but the dried version works well here and is readily available at most Asian supermarkets. You can form and pan-fry the rolls a day in advance, then steam them the next day before serving.

Dim Sum Classics: How to Make Pork-Stuffed Bean Curd Rolls

Active: 30 mins

Total: 60 mins

Serves: 4 to 6 servings

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For the Pork Filling:
1/2 pound ground pork
1/4 ounce dried wood ear mushrooms, soaked in warm water until tender, then drained and chopped
2 teaspoons sesame oil
1 1/2 teaspoons cornstarch
1 teaspoon minced garlic (about 1 medium clove)
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon kosher salt
1/2 teaspoon sugar
For the Rolls:
1 ounce dried shiitake mushroom, soaked in warm water until tender, then drained and thinly sliced
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
3 teaspoons vegetable or peanut oil, divided
6 (11- by 7-inch) sheets dried bean-curd skin (see note)
3 1/2 ounces enoki mushrooms
1 small carrot, peeled and julienned
For the Sauce:
1 cup chicken stock or low-sodium broth, or 1 cup water plus 1 teaspoon chicken bouillon powder
1 teaspoon Shaoxing wine
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/2 teaspoon minced garlic (about 1 small clove)
1/2 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
1 teaspoon sesame oil
2 scallions, white and light green parts only, julienned, divided

For the Pork Filling: In a large bowl, add all the ingredients and mix well. Refrigerate for at least 30 minutes or overnight.
For the Rolls: In a bowl, mix together shiitake mushrooms, soy sauce, sugar, cornstarch, and 1 teaspoon oil. Set aside in the refrigerator.
Fill a rimmed baking sheet about halfway with warm water. Working 1 sheet at a time, carefully immerse dried bean curd sheets until softened, about 1 minute. Stack rehydrated bean-curd sheets on a paper-towel-lined plate, separating each sheet with a layer of paper towels.
Working 1 at a time, set 1 rectangular bean-curd sheet on a work surface. Spread 2 heaping tablespoons of pork filling about 2 inches from the top of the rectangle, leaving 1 inch of space on each side.
Arrange a few enoki mushrooms on top of pork filling.
Arrange a few strips of carrots on top of enoki mushrooms.
Arrange a few slices of marinated shiitake mushrooms alongside carrots.
Fold the top edge of the bean curd skin over the filling.
Fold in the sides.
Tightly roll the bean curd filling towards you, forming a neat roll. Set aside on a plate. Repeat with the remaining bean curd sheets and fillings.
Heat remaining 2 teaspoons oil in a non-stick skillet. Working in batches, cook bean-curd rolls, turning, until browned on both sides, about 4 minutes per batch. Transfer to a plate and let stand for 5 minutes.
Cut rolls in half widthwise and transfer to a shallow dish that will fit in a steamer. Set aside.
For the Sauce: In a small saucepan, stir together chicken stock, Shaoxing wine, soy sauce, oyster sauce, minced garlic, and sugar. In a small bowl, stir together cornstarch with water. Bring chicken stock mixture to a simmer over medium-high heat, then stir in cornstarch mixture until sauce begins to thicken. Remove from heat and stir in sesame oil.
Set up a steamer. Pour sauce all over bean curd rolls. Scatter half of the scallions on top and steam until an instant-read thermometer registers 140°F to 145°F when inserted into the center of the rolls. Top rolls with remaining scallions and serve.