Pan-Fried Tofu Skin Rolls
Pan-fried dim sum featuring glutinous rice and pork filling wrapped in tofu skin.
Ingredients
ground pork (placed in a bowl)
to taste
soy sauce (mixed in)
to taste
dried shrimp (soaked in cooking wine to release aroma, steamed until cooked, and drained)
to taste
cooking wine (for soaking the dried shrimp)
to taste
white sesame seeds (toasted until fragrant)
to taste
carrot (peeled and finely chopped)
to taste
cilantro (washed and cut into segments)
to taste
shiitake mushrooms (soaked until soft and julienned)
to taste
fine salt
to taste
white pepper
to taste
tofu skin (cut in half)
to taste
glutinous rice
to taste
Instructions
1
Basic preparation
Place the ground pork in a bowl, add soy sauce, and mix well. Put the dried shrimp in a bowl, add cooking wine to release the aroma, then steam until cooked. Remove and drain, and set aside.
2
Ingredient preparation
Toast the white sesame seeds in a pan until fragrant, then set aside. Peel the carrot and finely chop it. Wash the cilantro and cut it into segments. Soak the shiitake mushrooms until soft, then julienne them.
3
Making the filling
Combine all of the prepared ingredients in a bowl, add soy sauce, fine salt, and white pepper, then mix well to form a filling. Set aside.
4
Wrapping and pan-frying
Cut the tofu skin in half. Wrap each piece with an appropriate amount of glutinous rice and the filling. Place in a hot oiled pan and pan-fry until cooked through. Remove, cut into pieces, arrange on a plate, and serve.
