Steamed Seafood Bean Curd Rolls
One of my favorite dishes to order from my neighborhood Dim Sum Restaurant. I have had a lot of different variations of this dish at various restaurants.
This recipe I’ve adapted to include my a mixture of seafood instead of the traditional pork or beef. Dried bean curd sheets come in many different sizes; I cut them accordingly to fit my dish or platter for steaming.
8 dried bean curd sheets* 2-3 c. warm water, as needed 4 oz. shrimp, peeled, deveined, halved 4 oz. scallops, coarsely chopped 3 large shiitake mushrooms, soaked, stems removed, coarsely chopped 1/4 c. shredded bamboo shoots, rinsed, drained, coarsely chopped 2 stalks green onion, chopped ½ inch ginger, peeled, minced 2 TB Shaoxing wine 2 TB oyster sauce 2 tsp. cornstarch ½ tsp. white pepper ½ tsp. salt Sauce: 3/4 c. chicken broth 1 clove garlic, minced 1 tsp. sesame oil 1 tsp. cornstarch mixed with 2 tsp. water
*Depending how large your bean curd sheets are, you will want to make 16 “spring roll” size rolls. In a saucepan over medium heat; combine sauce ingredients. Bring to a boil. Reduce heat; stirring until slightly thickened. Remove from heat; set aside. In a shallow dish; soak bean curd sheets in warm water 10-15 minutes until soft.
Cut sheets in half. In a mixing bowl; combine shrimp, scallops, mushrooms, bamboo shoots, green onion, ginger, wine, oyster sauce, cornstarch, sesame oil, pepper and salt. Divide filling into 16 equal portions. On work surface; work with one bean curd sheet at a time. Spoon filling horizontally across; leaving a 2 inch border on both sides.
Fold up bottom of sheet and fold in sides to form a roll. Transfer rolls seam side down onto heat-proof bowls or plates. Drizzle with 2 TB of sauce as desired. Fill steamer on high heat with water. When water comes to a boil; reduce heat to medium. Place bowl or plates into steamer. Steam 12-15 minutes.
Transfer rolls onto serving platters; optional to cut in half. Spoon sauce onto rolls. Serve immediately. Serves 8-10.