Description
Savory Beancurd Skin Roll is a delicious homemade delicacy featuring a flavorful mixture of ground pork, shrimp, and assorted vegetables wrapped in delicate bean curd skin. These rolls are first shallow-fried to a golden crisp and then steamed to tender perfection before being served with a rich, savory sauce. This dish offers a delightful combination of textures and layers of umami, making it a perfect savory treat to impress your family and guests.
Ingredients
Scale
Filling
- 200 g ground pork
- 100 g chopped shrimp meat
- 50 g bamboo shoots, rough chopped
- 50 g shiitake mushrooms, cut into small dice
- 20 g wood ear fungus, cut into tiny pieces
- 1 tbsp ginger juice
- 2 stalks spring onions, cut into thin rings
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 2 tsp light soy sauce
- 1/2 tsp toasted sesame oil
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
For Frying and Wrapping
- 2 tsp cooking oil (for frying)
- 1 tsp chopped garlic (for sauce)
- 10 pieces bean curd skin (cut into 12 cm squares)
Sauce
- 1 cup chicken stock
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- a pinch white pepper
- 1 tsp cornstarch (make slurry with 1 tbsp cold water)
Instructions
- Preparation: Cut the spring onions into thin rings and set aside. Soak the wood ear fungus and dried shiitake mushrooms in water until softened. Blanch the bamboo shoots in boiling water for about a minute, then chop finely.
- Mix Filling: In a bowl, combine ground pork, chopped shrimp, bamboo shoots, shiitake mushrooms, wood ear fungus, and ginger juice. Add salt, sugar, white pepper, light soy sauce, toasted sesame oil, Shaoxing wine, and cornstarch. Mix thoroughly and knead the mixture to develop a cohesive texture.
- Prepare Bean Curd Skin: Cut each bean curd skin sheet into 12 cm squares. Make a cornstarch slurry with 1 tbsp cold water and brush the edges of each bean curd skin square to help sealing.
- Assemble Rolls: Place an appropriate amount of the filling onto each bean curd skin square. Wrap securely, sealing the edges with the cornstarch slurry to form rolls.
- Shallow Fry Rolls: Heat 2 tsp of cooking oil in a skillet over medium heat. Shallow fry the wrapped rolls until they turn golden brown on all sides.
- Steam Rolls: Transfer the fried rolls to a steamer and steam for about 8 minutes to ensure the filling is cooked through and tender.
- Prepare Sauce: In a small pan, sauté chopped garlic in a little oil until fragrant. Add chicken stock, light soy sauce, oyster sauce, and a pinch of white pepper. Bring to a simmer and let reduce slightly.
- Thicken Sauce: Stir the cornstarch slurry and add it to the simmering sauce. Cook until the sauce thickens to a glossy consistency.
- Serve: Drizzle the thickened sauce over the steamed beancurd skin rolls and serve hot.
Notes
- Soaking the mushrooms and fungus ahead of time is crucial to soften them and bring out their flavors.
- Carefully seal the bean curd skin edges with slurry to avoid filling leakage during frying and steaming.
- Shallow frying prior to steaming gives the rolls a pleasant crispy exterior with a tender inside.
- Adjust the seasoning of the filling according to your taste preference, especially salt and soy sauce levels.
- The sauce can be customized by adding chili for a spicy kick or substituting chicken stock with vegetable stock for a lighter flavor.
