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Stuffed Bean Curd Rolls


Navigation: Main page » To Fu (Bean Curd) Dishes

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Author: Mr. Go

8 bean curd sheets

1 tspn baking soda

2 cups water

2 oz. raw shelled shrimp

3 oz. chopped pork

1/2 tspn chopped green onion

1/2 tspn chopped ginger

1/4 tspn salt

1/2 tspn sesame oil

3/4 cups soup stock

3 Chinese black mushrooms (preferably soak overnight)

1/4 precooked shredded bamboo shoots (canned bamboo shoots is acceptable)

1 tspn cornstarch



  • Place bean curd sheets in the baking soda and water and soak 20 minutes til soft. Remove and lightly rinse the sheets until they are rid of any baking soda.
  • Rinse and devein shrimps, drain then chop finely. Mix in with the chopped pork, onion, ginger, salt and sesame oil.
  • Lightly mix inside of a bowl to combine the ingredients, this will serve as the filling. Separate filling into 8 portions.
  • Dip Chinese black mushrooms in warm water, remove and drain. Cut off stems and shred the caps.
  • On each bean curd sheet, place one portion of the filling diagonally across, fold up the sheet to form a roll.
  • Lightly brush some oil on a heatproof plate, place the folded rolls on the plate and steam 10 minutes on high heat.
  • Remove the steamed rolls and place on serving plate. Retain the liquid and mix in the shredded mushrooms, bamboo shoot and 1/4 tspn salt. If not enough, then add in the soup stock.
  • Place the mixture of mushrooms and bamboo shoot in a pan (with no oil) then bring to a boil.
  • Add in the corn starch and 2 tspn water to thicken. Add 1 tspn sesame oil. Stir lightly then pour over steamed rolls and serve.

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