Chinese Bean Curd Rolls Stuffed with Pork, Mushroom, and Ginger

Ingredients

• 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
• 6 sheets dried bean-curd skin
• 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

Directions

1. For the pork filling, combine everything in a large bowl and stir until evenly mixed. Cover and chill for at least 30 minutes or overnight.
2. For the rolls, toss the shiitake mushrooms in a bowl with the soy sauce, sugar, cornstarch, and 1 teaspoon oil. Put the bowl in the refrigerator while you prepare the wrappers.
3. Pour warm water into a rimmed baking sheet until it comes about halfway up the sides. Soften the dried bean-curd sheets 1 sheet at a time, lowering each one gently into the water for about 1 minute. Move the softened sheets to a plate lined with paper towels, placing paper towels between the layers so they do not stick together.
4. Working 1 at a time, lay 1 rectangular bean-curd sheet on your work surface. Spoon 2 heaping tablespoons of the pork mixture about 2 inches down from the top edge, keeping 1 inch clear on both sides.
5. Place a few enoki mushrooms over the pork.
6. Add a few carrot strips on top of the enoki.
7. Set a few pieces of the seasoned shiitake next to the carrots.
8. Bring the upper edge of the bean curd skin down over the filling.
9. Tuck the side edges inward.
10. Roll the filled bean curd snugly toward you so it forms a tidy roll, then place it on a plate. Continue the same way with the rest of the bean curd sheets and fillings.
11. Warm the remaining 2 teaspoons oil in a non-stick skillet. Cook the bean-curd rolls in batches, turning them as needed, until the two sides are browned, about 4 minutes per batch. Move them to a plate and let them rest for 5 minutes.
12. Slice the rolls in half widthwise, then place them in a shallow dish that fits inside a steamer. Set aside.
13. For the sauce, combine the chicken stock, Shaoxing wine, soy sauce, oyster sauce, minced garlic, and sugar in a small saucepan. In a separate small bowl, blend the cornstarch with the water. Bring the stock mixture to a simmer over medium-high heat, then add the cornstarch mixture and stir until the sauce starts to thicken. Take the pan off the heat and stir in the sesame oil.
14. Prepare a steamer. Spoon the sauce over the bean curd rolls, scatter half of the scallions across the top, and steam until the centers of the rolls read 140 degrees F to 145 degrees F on an instant-read thermometer. Finish with the remaining scallions and serve.