- 4 ounces tofu skin
- 12 ounces ground pork
- 1 egg white
- 1 tablespoon minced or finely grated fresh ginger
- Kosher salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon sugar
- 2 teaspoons light soy sauce
- 1 teaspoon oyster sauce
- 3 teaspoons cornstarch
- 3 dried shitakes, rehydrated and minced
- 1/4 cup low sodium canned or homemade chicken stock
- 2 cups oil vegetable or canola oil
- Cilantro or green onions
Soak tofu skin in a large bowl of water until softened, about 30 minutes. Remove from water. Line the sheets up on a cutting board and roll into a cylinder. Cut crosswise into 1-inch segments, at least a foot in length.
In a medium sized mixing bowl, combine pork, egg white, ginger, 1 teaspoon salt, white pepper, 1/4 teaspoon sugar, soy sauce, oyster sauce, 2 teaspoons cornstarch, and minced shiitake. Mix with hands to combine.
Using about 2 tablespoons of meat filing per segment of tofu skin, roll up the filling in the tofu skin, forming fairly tight cylinders. Combine remaining teaspoon soy sauce and teaspoon cornstarch in a small bowl and stir with a fork until homogenous. Add chicken stock and set aside.
Heat oil in the wok to 350 F. Fry the cylinders of tofu skin, a couple at a time, until the surface is light brown and somewhat puffed up. Remove with a slotted spoon and set aside.
Line up all the fried rolls in a shallow bowl that can fit into a metal or bamboo steamer. Pour the sauce over the rolls, and steam over high heat for 15 minutes, flipping the rolls halfway through. Steam until the skin has absorbed at least half of the sauce. Serve immediately, garnishing with cilantro or green onions, if desired.