This is a common offer in dimsum or yumcha restaurants. I always like to order this one - anything that's wrapped in bean curd skin is usually good. I've made them a little bigger than the usual size as my thoughts are to make it functional and quick!
Summary of recipe:
1. Mix to marinate the following ingredients and set it aside:
- 250gm minced pork or chicken
- 125gm shrimp, shelled, deveined and chopped
- 4 water chestnuts, chopped
- 2cm piece of ginger, grated
- 1 1/2 Tbsp light soy
- 1/2 tsp pepper
- 1 tsp sesame oil
- dash of rice wine
- 1 egg yolk
2. Prepare the sauce and set it aside:
- 1/2 cup chicken stock
- dash of rice wine + drops of vodka if you like
- dash of pepper
And separately, 1/2 tsp chopped garlic + 1/2 tsp minced ginger.
3. Prepare bean curd skin to wrap the mince, seal packet with egg white.
4. Pan fry the rolls until all sides are brown. No need to ensure they're cooked through at this stage. Blot the rolls of excess oil, place in a deeper wide dish.
5. Using the earlier pan, drain excess oil, pan fry 1/2 tsp chopped garlic and 1/2 tsp minced ginger. Add in the sauce and let it boil.
6. Pour sauce into the bowl with the rolls, place bowl into a steamer and steam for 8 minutes.
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