Whenever I head to my favourite local Chinese supermarket, I feel a little as Winnie the Pooh must have done when he shouted:
“We’re going on an Expedition, all of us, with things to eat. To discover something.”
My expedition begins hunting through the supermarket isles, searching for ingredients I have never even heard of. (What are Bean Curd Sheets?)
At home the journey continues as I work with ingredients I have never even seen before. (Why does soaking make these dried mushrooms look like massive algae?)
The exitement rises as I check the seasoning (Uhm, is this flavour what they call umami?)
The most thrilling bit is when my guest join in the discovery. (What is THAT???)
A successful expedition ends for me much the same way as it did for Pooh as he
“went back to his own house, and feeling very proud of what he had done, had a little something to revive himself.” (like some left-over Bean Curd Rolls).
(found on the blog ‘Use Real Butter‘)
5-10g (1/2 oz) dried Chinese black or shitake mushrooms
5-10g (1/2 oz ) dried Chinese tree ears mushrooms
115g 4 oz pork
1 tbsp soy sauce
1 tbsp Shaoxing cooking wine
1 tsp cornstarch
60g (1/2 cup) bamboo shoots
1 tbsp vegetable oil
1 tbsp cornstarch
1 pkt (225g / 8 oz) bean curd sheets (tofu skins)
3 tbsps vegetable oil
2 tbsps soy sauce
pinch of sugar
- Bring some water to the boil. Soak the mushrooms in the hot water for about 20 min.
- Cur the pork into julienne strips.
- Combine the soy sauce, Shaoxing, cornstarch and add the cut pork.
- Cut the bamboo into julienne strips.
- Drain the mushrooms. Remove any hard stems. Cut the remainder into julienne strips.
- Heat 1 tbsp of oil in a frying pan. When the oil is hot add the pork and fry until just cooked.
- Add the bamboo and mushrooms and cook for another minute.
- In a small bowl mix 1 tbsp of cornstarch with a little water into a paste.
- Unfold the bean curd sheets. If the edges are not regular cut them into shape with a pair of scissors. (To get uniform sized rolls, I cut the sheets the same size as my chopping board.)
- Briefly hold the sheets under running water. Wipe off excess water with a kitchen towel.
- Lay the sheet on your chopping board with one of the narrow ends towards you.
- Place some of the meat filling on the bean curd sheet. Fold in the long sides and then roll the narrow end away from you. Do not roll too tight.
- Dip your finger in the bowl with water and then the cornstarch. Run your finger along the open edge of the roll and fold close. Lay on a plate seam side down. Continue making the remainder of the rolls.
- Heat 2 tbsp oil in a frying pan on a medium heat. Place the rolls in the pan seam side down. Fry until lightly browned on all sides. Remove from the pan. You can prepare the rolls ahead until this step.
- Place a shallow bowl of a sheet of parchment paper into a steamer. Layer the rolls inside.
- Sprinkle rolls with 1 tbsp oil, 2 tbsp soy sauce and a pinch of sugar.
- Cover and steam for about 5-10 minutes or longer if you prefer the sheets softer.
- Pour the sauce that has collected over the rolls and serve hot.
Serve as part of a dim sum style dinner with: