Smooth and a little sweet with a mild soybean flavor, fresh bean curd skin is a delicacy. At dim sum houses, it’s often stuffed with a mixture of ground pork with mushrooms and ginger, then bathed in a mild yet rich chicken-stock-based sauce. While it’s typically a breakfast item, these rolls also make a good dinner dish when served with rice alongside.


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 (about 1 medium clove)
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 soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
3 teaspoons vegetable or peanut oil, divided
6 (11- by 7-inch) sheets dried bean-curd skin (see note)
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 Shaoxing wine
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/2 teaspoon minced garlic (about 1 small clove)
1/2 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
1 teaspoon sesame oil
2 scallions, white and light green parts only, julienned, divided


Step 1
In a large bowl, add all the ingredients and mix well. Refrigerate for at least 30 minutes or overnight.

Step 2
In a bowl, mix together shiitake mushrooms, soy sauce, sugar, cornstarch, and 1 teaspoon oil. Set aside in the refrigerator.

Step 3
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.

Step 4
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.

Step 5
Arrange a few enoki mushrooms on top of pork filling.

Step 6
Arrange a few strips of carrots on top of enoki mushrooms.

Step 7
Arrange a few slices of marinated shiitake mushrooms alongside carrots.

Step 8
Fold the top edge of the bean curd skin over the filling.

Step 9
Fold in the sides.

Step 10
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.

Step 11
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.

Step 12
Cut rolls in half widthwise and transfer to a shallow dish that will fit in a steamer. Set aside.

Step 13
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.

Step 14
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°F to 145°F when inserted into the center of the rolls. Top rolls with remaining scallions and serve.