Rolls made from bean curd skin, stuffed with a mixture of minced meat, vegetables, and mushrooms, then steamed or braised. They have a soft texture and absorb the flavors of the filling.
Ingredients:
Bean curd skin - 7oz (200g)
Minced pork - 5.3oz (150g)
Carrots - 1.8oz (50g)
Shiitake mushrooms - 1.8oz (50g)
Water chestnuts - 1.8oz (50g)
Soy sauce - 2 tbsp
Rice wine - 1 tbsp
Sugar - 1 tsp
Salt - 1/2 tsp
Cornstarch - 1 tsp
Water - 2 tbsp
Oil - 1 tbsp
Step No - (Instruction)
Instructions
Prepare the filling. Finely chop the carrots, shiitake mushrooms, and water chestnuts. Mix them with the minced pork.
Add soy sauce, rice wine, sugar, salt, and cornstarch to the filling mixture. Stir well.
Take a piece of bean curd skin and cut it into 5x5 inch squares.
Place a spoonful of filling on one corner of the bean curd skin. Roll the skin tightly to enclose the filling.
Repeat until all the filling and bean curd skin are used up.
Heat the oil in a pan. Add the rolls and fry until they are lightly browned.
Add water to the pan, cover, and simmer for 15 minutes.
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