Steamed Beancurd Rolls with Chicken Filling

Inspired by dumplings and fried pork rolls — protein packed, low-oil, and light enough for everyday meals. The 7th episode of Steam and Glow.

Calories

Fat

Carbs

Fibre

Protein

Per serving. Estimated. A number, not a verdict.

Ingredients

Serves

— Filling

Minced meat ( I use chicken) 250g

Carrot, finely chopped1/2 medium

Baby oyster mushrooms, finely chopped (or shiitake)2

Spring onion, chopped1 small

Light soy sauce1 tsp

Oyster sauce1/2 tsp

Sesame oil1/4 tsp

White pepper1/4 tsp

Cornstarch1 tsp

Salta pinch

— Wrap

Dried tofu skin (beancurd sheet)3 sheets

— Sauce, to steam together

Light soy sauce2 tbsp

Oyster sauce1 tbsp

Dark soy sauce1/2 tsp

Sugar1/2 tsp

Sesame oil1 tsp

Warm water80-100ml

Cornstarch1 tsp

6 steps

Prepare the dried tofu skin by soaking in room temperature water for 5-10 minutes, until pliable but not too soft.

In a bowl, mix the chicken mince with carrot, mushroom, spring onion and all seasonings. Stir in one direction until sticky and well combined.

Place a tofu skin sheet on a flat surface, spoon 3-4 tbsp of filling into the centre, and roll up like a spring roll.

Brush a bit of cornstarch slurry on the edge to seal.

Line the heatproof dish with napa cabbage and brush with some oil to prevent sticking. Place the rolls on top.

Steam on medium heat for 15-20 minutes, until the chicken is fully cooked.

Tips

Keep extra filling in the freezer for up to 3 months. Cooked rolls keep in the chiller for up to 3 days; reheat by steaming for 5 minutes.