Steamed Pork Rolls with Tofu Skin
Tender ground pork seasoned with ginger and soy sauce, spread onto silky tofu skin sheets, rolled and steamed until cooked through. The result is a melt-in-your-mouth appetizer with a satisfying chewy wrapper.
Story
These delicate rolls are a beloved dish from the Hangzhou region, where silky tofu skin (sometimes called百叶 or yuba) is prized for its silky texture. The key is to spread the meat filling thinly and evenly—don't overstuff like I did the first time!
Ingredients
ground pork
300g
dried tofu skin sheets
4 large sheets
ginger
1 tablespoon, grated
light soy sauce
1 tablespoon
salt
1/2 teaspoon
ground white pepper
1/4 teaspoon
cornstarch
1 tablespoon
vegetable oil
1 teaspoon
Instructions
1
Season the pork
Place the ground pork in a bowl. Add the grated ginger, soy sauce, salt, white pepper, cornstarch, and oil. Mix thoroughly until the mixture becomes slightly sticky. Let it rest for 10 minutes so the flavors meld.
2
Prepare and fill the tofu skin
Lay a tofu skin sheet flat on a clean surface. Spread a thin, even layer of the pork mixture across the surface—aim for about 3mm thick. Don't overfill, or the roll will be difficult to close and may burst during steaming. Roll the sheet tightly from one end to the other. Repeat with remaining sheets.
3
Steam until cooked
Place the rolled bundles seam-side down on a heatproof plate. Steam over boiling water for 25-30 minutes until the pork is fully cooked through and the tofu skin becomes translucent.
4
Cool and slice
Remove from the steamer and let cool for at least 10 minutes—this makes slicing much easier and prevents the rolls from falling apart. Cut into 1-inch diagonal pieces and serve warm.
