Chinese Stuffed Bean Curd Rolls

JUMP TO RECIPE

Get ready for a flavorful alternative to egg rolls but just as delicious. This is my spin on a popular dim sum dish that is not only flavorful but has a little extra texture that gives this tofu dish a little more heartiness that will satisfy your egg roll cravings without the deep frying.

The only challenge you may have with this dish is trying to find the bean curd sheets. If you do not have a local Asian market, you can order them on Amazon as well. Typically this dish is served with pork filling which yields more fatty flavor but I use chicken at home to help make it a healthier dish.

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8 Rolls, Approx. 1 Hour

What You'll Need

Meat Filling

• ½ lb of ground chicken

• 1½ tsp wood ear mushroom, chopped

• ½ in ginger knob, peeled and minced

• 1 garlic clove, minced

• 1 tsp soy sauce

• 1 tsp Shaoxing wine

• 2 tsp sesame oil

• 2 tsp cornstarch

• ½ tsp salt

• ½ tsp sugar

Other Filling

• 6 sheets of dried bean curd skin

• 2 tbsp dried shitake, thinly sliced

• 1 King Oyster mushroom, thinly sliced

• 1 small carrot, peeled and julienned

• 3 tsp vegetable oil

• 1 tsp soy sauce

• 1 tsp sugar

• 1 tsp cornstarch

Sauce

• 1 cup chicken stock

• ¼ Cup water

• 1 tsp Shaoxing wine

• 1 tsp soy sauce

• 1 tsp oyster sauce

• 1 tsp sesame oil

• 1 garlic clove, minced

• ½ tsp sugar

• 2 tsp cornstarch

• 2 scallions, julienned

All You Need To Do

1. Mix all of the meat filling ingredients together in a medium bowl. Cover and refrigerate up to 30 mins or overnight if possible. The longer it sits the more the flavors absorb in the filling.

2. When ready to roll. Soak all of your dried ingredients in warm water. Bean curd skin, wood ear mushrooms and shitake mushrooms until softened. Bean curd skin will take only about 1 min. Easiest way to soak these is to use a baking sheet pan and soak one at a time. Place softened skin on paper towel and separate each sheet with a paper towel to avoid sticking. Mushrooms can take up to 10-15 mins to soften.

3. Squeeze the water out of the shitake mushrooms, slice and then marinate with the 1 tsp soy sauce, 1 tsp sugar, 1 tsp cornstarch and 1 tsp oil.

4. Place a softened sheet on a cutting board and approx. 2 Tbsp of meat filling in a line the short edge of the rectangle. Be sure to leave about 2 inches on each side of the filling (reference drawing above).

5. Layer some king oyster, carrots and shitake on top. The fold the short side in first, next the two long sides and then roll tightly towards you. Set aside and repeat for the rest of the sheets. Make sure you keep the roll tight! It'll keep the roll from falling apart when you cook it.

6. Heat a pan with the remaining 2 tsp oil. Pan fry the rolls until it is browned on both sides. Approx. 5mins.

7. Set the rolls aside and let it stand for about 5 mins.

8. Meanwhile, make your sauce. In a small sauce pan, add everything except the cornstarch, water and sesame oil. Bring the mixture to a boil then take it down to a medium heat.

9. Mix the cornstarch and water together until combined. Add the mixture to the sauce pan.

10. Remove from the heat and stir in sesame oil.

11. Cut the rolls in half and arrange in a heat resistant bowl. (I used a 1.5qt baking dish) Then set up your steamer, spread half of the scallions across the top then pour on the sauce. Steam it for about 10-15 mins. Thermometer should read about 140°F. Note: If you do not own a steamer, you can use a high wall saucepan. Add about 2 inches of water, place something in the pan to elevate your dish, a silicon roasting rack works great. Place your dish on the rack and cover the saucepan.

12. Garnish with the remaining scallions.

13. Enoy!

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