Tofu Skin Rolls

Ingredients

• 4 ounces tofu skin
• 12 ounces ground pork
• 1 egg white
• 1 tablespoon minced or finely grated fresh ginger
• Kosher salt
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon sugar
• 2 teaspoons light soy sauce
• 1 teaspoon oyster sauce
• 3 teaspoons cornstarch
• 3 dried shitakes, rehydrated and minced
• 1/4 cup low sodium canned or homemade chicken stock
• 2 cups oil vegetable or canola oil
• Cilantro or green onions

Directions

1. Place the tofu skin in a large bowl, cover it with water, and let it sit until flexible, about 30 minutes. Lift it out of the water, arrange the sheets on a cutting board, and roll them into a long cylinder. Slice the roll crosswise into 1-inch pieces, making sure each piece is at least a foot long.
2. In a medium mixing bowl, add the ground pork, egg white, fresh ginger, 1 teaspoon salt, white pepper, 1/4 teaspoon sugar, light soy sauce, oyster sauce, 2 teaspoons cornstarch, and minced shiitake. Get in there with your hands and mix until everything is evenly combined.
3. Spoon about 2 tablespoons of the pork mixture onto each tofu skin piece, then wrap the tofu skin around the filling to make snug cylinders. In a small bowl, stir the remaining teaspoon soy sauce with the teaspoon cornstarch using a fork until smooth. Add the chicken stock, stir, and keep it nearby.
4. Bring the oil in a wok to 350 F. Fry the tofu skin cylinders a couple at a time, just until the outside turns pale brown and puffs a bit. Scoop them out with a slotted spoon and set them aside.
5. Arrange the fried rolls in a shallow bowl that will fit inside a metal or bamboo steamer. Pour the sauce over the top, then steam over high heat for 15 minutes, turning the rolls over halfway through. Keep steaming until the tofu skin has taken in at least half of the sauce. Serve right away, with cilantro or green onions on top if you like.