Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, and Ginger Recipe
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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.
Recipe Facts
Ingredients
For the Pork Filling:
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1/2 pound ground pork
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1/4 ounce dried wood ear mushrooms, soaked in warm water until tender, then drained and chopped
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2 teaspoons sesame oil
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1 1/2 teaspoons cornstarch
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1 teaspoon minced garlic (about 1 medium clove)
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1 teaspoon soy sauce
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1 teaspoon Shaoxing wine
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1/2 teaspoon minced peeled fresh ginger
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1/2 teaspoon kosher salt
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1/2 teaspoon sugar
For the Rolls:
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1 ounce dried shiitake mushroom, soaked in warm water until tender, then drained and thinly sliced
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1 teaspoon soy sauce
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1 teaspoon sugar
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1 teaspoon cornstarch
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3 teaspoons vegetable or peanut oil, divided
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6 (11- by 7-inch) sheets dried bean-curd skin (see notes)
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3 1/2 ounces enoki mushrooms
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1 small carrot, peeled and julienned
For the Sauce:
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1 cup chicken stock or low-sodium broth, or 1 cup water plus 1 teaspoon chicken bouillon powder
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1 teaspoon Shaoxing wine
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1 teaspoon soy sauce
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1 teaspoon oyster sauce
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1/2 teaspoon minced garlic (about 1 small clove)
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1/2 teaspoon sugar
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2 teaspoons cornstarch
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1/4 cup water
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1 teaspoon sesame oil
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2 scallions, white and light green parts only, julienned, divided
Directions
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For the Pork Filling: In a large bowl, add all the ingredients and mix well. Refrigerate for at least 30 minutes or overnight.
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For the Rolls: In a bowl, mix together shiitake mushrooms, soy sauce, sugar, cornstarch, and 1 teaspoon oil. Set aside in the refrigerator.
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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.
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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.
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Arrange a few enoki mushrooms on top of pork filling.
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Arrange a few strips of carrots on top of enoki mushrooms.
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Arrange a few slices of marinated shiitake mushrooms alongside carrots.
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Fold the top edge of the bean curd skin over the filling.
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Fold in the sides.
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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.
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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.
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Cut rolls in half widthwise and transfer to a shallow dish that will fit in a steamer. Set aside.
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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.
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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.
Special equipment
Steamer
This Recipe Appears In
Nutrition Facts (per serving) | |
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256 | Calories |
16g | Fat |
13g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 | |
Amount per serving | |
Calories | 256 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 4g | 21% |
Cholesterol 36mg | 12% |
Sodium 1763mg | 77% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 2g | 6% |
Total Sugars 2g | |
Protein 16g | |
Vitamin C 2mg | 11% |
Calcium 43mg | 3% |
Iron 2mg | 11% |
Potassium 395mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |