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BRAISED BEAN CURD ROLLS
Michelle Sam
These braised bean curd rolls are not only delicious, they are also very healthy. Made from dried bean curd, they are packed with calcium and protein. They are also braised rather than deep fried, making them heart healthy!
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Prep Time
45
minutes
mins
Cook Time
15
minutes
mins
Cooling Time
1
hour
hr
Total Time
2
hours
hrs
Course
Appetizer
Cuisine
Chinese
Servings
24
rolls
Calories
52
kcal
Ingredients
Metric
US Customary
1x
2x
3x
▢
1
pkg
frozen fresh bean curd sheets
FILLING
▢
8
g
dried shitake mushrooms
about 2 for 1x recipe
▢
½
cup
water
▢
1
tsp
light soy sauce
▢
1
piece
Chinese sausage.
▢
3
inch
stick of Chinese style bacon
▢
1-2
scallions
▢
75
g
shallots
about 3 for 1x recipe
▢
16
g
dried shrimp.
▢
56
g
diced salted turnip
▢
125
g
jicama
▢
150
g
Boneless Pork Butt / Shoulder Roast
or coarse ground pork
▢
¼
tsp
salt
▢
1
Tbsp
cooking oil.
optional
▢
salt and pepper
to taste
▢
light soy sauce
to taste
ADD-INS
▢
10
g
shredded dried black fungus
▢
10
g
bamboo shoot strips
▢
5
g
Fresh Cilantro
BEAN CURD SOAKING SOLUTION
▢
237
ml
water
▢
1
tsp
DARK soy sauce
Instructions
FILLING
Rehydrate mushrooms
▢
Soak mushrooms and shredded black fungus in water and 1 tsp of soy sauce for at least an hour.
▢
Cut pork roast into ½" (1 cm) thickness
Pork meat
▢
Briefly cook in microwave (1 minute). Do not overcook. Partially cooking the meat will make chopping into fine pieces a lot easier.
▢
Chop pork into approx. 1/3" dices.
▢
Sprinkle with salt and pepper to marinate.
Other ingredients
▢
Chop Chinese sausage, Chinese bacon, Shitake mushrooms, shallots, dried shrimp, jicama into a 1/3"-1/2" (1 cm) small dice.
▢
Finely slice scallions.
▢
Rinse diced, salted radish with water through a strainer.
▢
Heat skillet over medium heat.
▢
Saute Chinese sausage and Chinese bacon, rendering as much fat as possible.
▢
Add partially cooked diced pork and stir to mix.
▢
Remove from pan with a slotted spoon.
▢
In the same skillet, add additional oil if there is not enough rendering to saute the shallots.
▢
Saute shallots until caramelized.
▢
Add diced shitake mushrooms. Stir.
▢
Add shrimp and diced radish. Stir.
▢
Add scallions. Stir
▢
Remove from heat and add to the cooked pork.
▢
Add raw chopped jicama and cilantro
▢
Season to taste with salt / soy sauce and pepper if necessary.
▢
Allow to cool before filling rolls.
MAKING THE ROLLS
▢
Cut each frozen fresh beancurd circle into 12 wedges or 5" x 7" (13 x 18 cm) rectangles.
▢
Briefly soak each beancurd wrapper in a soy, water solution before rolling. See video
▢
Add filling.
▢
Place bamboo strips and black fungus on top of filling.
▢
Roll the bean curd tightly to securely seal in the filling.
MAKE THE SAUCE & BRAISE
Video
Nutrition
Serving:
24
g
Calories:
52
kcal
Carbohydrates:
6
g
Protein:
4
g
Fat:
2
g
Saturated Fat:
1
g
Trans Fat:
1
g
Cholesterol:
14
mg
Sodium:
239
mg
Potassium:
60
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
40
IU
Vitamin C:
4
mg
Calcium:
19
mg
Iron:
1
mg
Keyword
dumpling filling, pork dumpling filling, savory pork filling
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