Steamed Bean Curd Stick Rolls With Pork And Mushroom In Abalone Sauce Recipe

Prepare mushrooms

Clean shiitake mushrooms; if using dried, rehydrate then finely chop. If using wood ear, soak until soft, rinse, squeeze out water and finely chop. Pat chopped mushrooms dry to avoid excess liquid.

Mix filling

In a mixing bowl, combine ground pork, chopped mushrooms and wood ear, green onions, grated ginger, light soy sauce (1.5 tbs), oyster sauce (1 tbs), Shaoxing wine (1 tbs), sesame oil (1/2 tsp), sugar (1/2 tsp), white pepper (1/4 tsp), cornstarch (1 tbs) and egg white. Mix thoroughly with a spatula or by hand until mixture is sticky and cohesive (about 1–2 minutes). Taste a small piece by microwaving or pan-frying a teaspoon to adjust seasoning if needed.

Soak and prepare bean curd sticks

Soak dried bean curd sticks (yuba) in warm water for 30–60 minutes until pliable. If they are long, cut each into 2–3 pieces roughly 12–14 cm long. Gently squeeze out excess water and pat dry.

Fill and roll

Lay one softened bean curd stick flat on a working surface. Lightly brush the inner surface with a little oil to prevent sticking. Place about 2–3 tablespoons (20–25 g) of the pork-mushroom filling near one end and roll tightly, tucking edges in as you roll, to form a neat cylinder. Repeat until all sticks or filling are used. Aim for 12 rolls.

Arrange for steaming

Place each roll seam-side down in a shallow heatproof dish or plate that fits in your steamer. Arrange rolls in a single layer with a little space between them. Add about 100 ml water or mushroom soaking liquid to the plate to keep moisture during steaming.

Steam rolls

Bring a steamer to a rolling boil. Place the plate of assembled rolls into the steamer and steam over high heat for 12–15 minutes, or until the pork is fully cooked (internal temperature 72°C / 160°F) and the filling is set.

Prepare sauce base

While rolls steam, combine abalone sauce (120 ml), chicken or vegetable stock (150 ml), light soy sauce (1/2 tbs), dark soy sauce (1/4 tsp), oyster sauce (1/2 tbs) and sugar (1/2 tsp) in a small saucepan. Bring to a gentle simmer over medium heat and taste; adjust seasoning if necessary.

Thicken sauce

Mix cornstarch (1 tbs) with cold water (2 tbs) to make a smooth slurry. Gradually whisk the slurry into the simmering sauce until it thickens to a glossy, pourable consistency (about 1–2 minutes). Stir in sesame oil (1/2 tsp) and remove from heat. Keep warm.

Finish and spoon

When rolls are done steaming, carefully pour or spoon the warm abalone sauce evenly over the rolls on the plate.

Arrange blanched baby bok choy or gai lan around or under the rolls for color and contrast. Spoon any remaining abalone sauce over the vegetables and rolls. Garnish with julienned red pepper if desired. Serve immediately while hot.