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

A dim-sum classic, bean curd rolls are stuffed with a ground pork filling with mushrooms and ginger. [Photographs: Shao Z.]
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.
Read more: Dim Sum Classics: How to Make Pork-Stuffed Bean Curd Rolls
- Yield:Serves 4 to 6
- Active time: 30 minutes
- Total time:1 hour
- Rated:
Ingredients
- 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
Directions
-
1.
For the Pork Filling: In a large bowl, add all the ingredients and mix well. Refrigerate for at least 30 minutes or overnight.
-
2.
For the Rolls: In a bowl, mix together shiitake mushrooms, soy sauce, sugar, cornstarch, and 1 teaspoon oil. Set aside in the refrigerator.
-
3.
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.
-
4.
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.
-
5.
Arrange a few enoki mushrooms on top of pork filling.
-
6.
Arrange a few strips of carrots on top of enoki mushrooms.
-
7.
Arrange a few slices of marinated shiitake mushrooms alongside carrots.
-
8.
Fold the top edge of the bean curd skin over the filling.
-
9.
Fold in the sides.
-
10.
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.
-
11.
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.
-
12.
Cut rolls in half widthwise and transfer to a shallow dish that will fit in a steamer. Set aside.
-
13.
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.
-
14.
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.
This Recipe Appears In
Dim Sum Classics: How to Make Pork-Stuffed Bean Curd Rolls How to Throw a Dim Sum Party at HomeAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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