Steamed Tofu Roll
Filling
- 500 grams ground pork
- 150 grams cooked shrimp (finely chopped)
- 1 piece medium-sized onion (chopped)
- 1/3 cup wood ear mushrooms strips
- 1/4 cup spring onions (finely chopped)
- 1 teaspoon grated ginger
- 1/4 cup MAYA All-Purpose Flour
- 2 pieces eggs
- 2 tablespoons oyster sauce
- 3 tablespoons light soysauce
- 1 1/2 tablespoons brown sugar
- Salt and pepper
Sauce
- 1 cup chicken stock
- 3 1/2 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 teaspoon grated ginger
- 1 cup MAYA Cornstarch
- 1 pinch black pepper
- bean curd sheets (as needed)
- beaten egg whites (as needed)
- Prepare filling. In a bowl, combine all ingredients for the filling until well mixed. Set aside.
- Prepare sauce. Mix all ingredients in a bowl, making sure to dissolve the cornstarch in the liquid.
- To assemble. Place a sheet of bean curd sheet on a clean, flat surface. Spoon meat filling in the middle then fold the sheet over the filling. Fold the sides inwards and roll tightly, forming a 4-inch roll. Seal by brushing the edges with a little beaten egg white. Repeat procedure until all the filling is used up.
- Arrange rolls in a shallow plate and pour prepared sauce over them. Put the plate in the steamer and cook for 10-12 minutes or until done.
