, or bean curd rolls. Stuffed with a flavorful filling of ground pork with mushrooms and vegetables , it is topped with a mild-yet-rich sauce and steamed before serving. Even though it is a dim sum item, it is also a good dinner dish when served with rice.in Japanese, fresh bean curd skin is a delicacy. Made from fresh soy milk, it's smooth, a little sweet, and has a mild soybean flavor.
I start by making the pork filling, which is an easy mixture of ground pork with flavorful ingredients like Shaoxing rice wine, soy sauce, wood ear mushrooms, garlic, ginger, and sesame oil. To rehydrate the bean curd sheets, I soak them one at a time in a dish of warm water. Each one doesn't take more than a minute or so to loosen up.After each sheet is soaked, I stack them on a plate, separating the layers with paper towels, which help absorb extra moisture.
To form the rolls, I spread a bean curd skin on a work surface and put some of the filling near the top of the rectangular sheet....and marinated shiitake mushrooms.And then I begin rolling the filling towards me.I brown the rolls first in a skillet, which adds color and deepens their flavor.Once I've done that, I make the sauce, which is quick to whip up since it's thickened with cornstarch, rather than slowly reduced.
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