Stuffed Bean Curd Rolls

Ingredients:
8 bean curd sheets

60g raw shelled shrimp

90g chopped pork
Mixture1(1t baking soda, 2C water)

Mixture2(1/2t chopped green onion, 1/2t chopped ginger root, 1/4t salt, 1/2T sesame oil)

Mixture3(steaming liquid, stock, 3 Chinese black mushrooms, 1/4 precooked shredded bamboo shoot, 1/4t salt)

Mixture4(1t cornstarch, 2t water)
[t = teaspoon; T = tablespoon; C = cup]

Method:
1)Place bean curd sheets in Mixture1 and soak 20 minutes until soft; remove and rinse lightly in water until sheets are rid of any baking soda solution.

2)Rinse shrimp, drain and chop finely; mix with chopped pork and Mixture2. Lightly throw mixture against inside of mixing bowl to combine ingredients (filling); separate filling into 8 portions. Soften Chinese black mushrooms in warm water; remove and drain. Remove stems (discard) and shred caps. On each bean curd sheet, place one portion of filling diagonally across sheet; fold up bean curd sheet to enclose filling and form a roll. Lightly oil a heatproof plate; place folded rolls on plate and place in steamer; steam 10 minutes over high heat; remove steamed rolls and place on serving plate (retain liquid and use in Mixture3. If not enough, add stock to equal 3/4C).

3)Place Mixture3 in a pan (no oil) and bring liquid to a boil; add Mixture4 to thicken and 1t sesame oil; stir-lightly and pour over steamed rolls; serve.

More Authentic Chinese Food Recipes