Steamed Bean Curd Rolls (Classic Dim Sum Dish)

• hidangan: 6 servings
• jumlah masa: 30 minutes

Bahan-bahan

8 oz bean curd sheets

1/2 lb ground beef

8 oz extra firm tofu

1/2 cup carrots (diced)

1/2 cup shittake mushrooms (diced)

3 scallions (diced)

optional- 1 cup tofu skin

optional- 1/4 cup cilantro (diced)

1/2 tsp salt

1/2 tsp white pepper

1 tbsp cornstarch

1 egg white

2 tbsp oyster sauce

2 tbsp light soy sauce

1/2 tbsp dark soy sauce

2 tsp sugar

1/4 tsp white pepper

1 tsp sesame oil

1 ½ cup water

2 tsp cornstarch + 1 tbsp water (for slurry)

Arahan

All the ingredients needed shown below.

Cut the bean curd skin into smaller rectangular pieces. To rehydrate this specific brand of bean curd skin, you only need to dip it in cold water for 15-30 seconds and it'll soften up. This differs from brand to brand, just follow the packaged directions! You can also pan fry bean curd skin before using it to add a bit more texture and flavor.

Create the filling by combining ground beef, tofu, carrots, shiitake mushrooms, scallions, tofu skin, cilantro, salt, white pepper, cornstarch, and egg white. If you don't want to make the sauce, just season the filling more. You can also microwave a small portion and taste test.

Put 2-3 tbsp filling on the bean curd and roll it like a burrito.

Put the bean curd rolls on a plate, cover with saran wrap and steam for 10-15 minutes.

Create the sauce mixture by combining all ingredients listed except the cornstarch slurry. Bring to a simmer over medium heat. Stir in the cornstarch slurry to thicken slightly. Simmer until the sauce becomes glossy and coats a spoon lightly (about 3-5mins).

Pour sauce over bean curd rolls. You can also steam the bean curds rolls in the sauce for a deeper flavor. I love eating this with kimchi and avocado.