All Recipes

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

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

    Main Dish

  • Cusine



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

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 sugar

1 teaspoon cornstarch

3 teaspoons vegetable or peanut oil, divided


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 oyster sauce

1/2 teaspoon minced garlic

2 teaspoons cornstarch

1/4 cup water

1 teaspoon sesame oil

2 scallions, white and light green parts only, julienned, divided


In a large bowl, add all the ingredients and mix well. Refrigerate for at least 30 minutes or overnight.

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.

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 degrees F to 145 degrees F when inserted into the center of the rolls. Top rolls with remaining scallions and serve.