Whenever I visit the asian supermarket, I buy at least one thing I never had bought before, without thinkig twice. I am curious as a cat... Afterwards I start a research in the net, on what to do with this little friend.
Recently I bought frozen tofu skin sheets. I knew fried Tofu skins from preparing Treasure bags, but you can buy the tofu skin bags ready made in a broth and sealed in a plastic container. To make it short: Never had plain Tofu skin sheets before, a chinese product.
Today I decided to make a little kitchen experiment with those sheets - Tofu skin rolls stuffed with pork and vegetables.
|rice, roll cut into pieces, vegetables|
First I defrosted the sheets by placing them on a wooden cutting board covered with a damp towel.
I started with the stuffing:
400 g ground pork (lean)
125 g bamboo shoot, already cooked, sliced and chopped finely
½ small cabbage, shredded, roughly chopped, blanched and squeezed (this guy lazed around in the fridge and I thought: well Gyoza stuffing...)
5 Shiitake, soaked, minced
1 big egg
1 tablespoon starch (just to keep everything together)
1 pinch Chinese 5-Spice powder - I love this
1 teaspoon dark sesame oil
1 heaped teaspoon grated ginger
1 garlic glove, minced
lots of black pepper
1 pinch chilli flakes
1 pinch salt
1+ tablespoon soy sauce
1+ tablespoon oyster sauce
I mixed all the ingredients until well combined by hand. For seasoning it is good to try the stuffing in it's raw state. There is nothing unhealthy in this, I took just a little bit for a taste adjustment check. Actually it was ground pork to be eaten raw, a german speciality (some call this kind of pork craftsmen marmelade because it is eaten raw, heaped on bread, sometimes together with an raw egg yolk and onions, beer fits perfect, very well liked by the males).
I cut Tofu skin sheets to the size of a small paper handkerchiefs and filled each sheet with 2 good tablespoons filling and wrapped them up.
|first the sides than up from one small end ->|
I fried each roll on both sides in oil until golden and made sure to place the rolls on the side with the ends of the wrapping first. Afterwards I layered them on paper towels to get rid of the oil.
Heated up 450 ml dashi with 40 ml soy sauce, 40 ml mirin, 40 ml sake. Layered the golden fried rolls into this stock, covered them with a drop lid and simmered the lot about 25 minutes.
Meanwhile I cooked rice and a vegetable sidedish, actually we had just carrots and summer squash match sticks simmered in a little dashi with a hint of soy sauce.
The rice was very tasty with the roll broth (not as fat as I thought) and my husband had the rolls with sweet chilli sauce. Due to a jaw surgery (2 freshly made tooth implants) I am no good with hot and spicy sauces at this time. Hurts like hell. Never do this I can tell you.
I thought the thin skins would become more soft. Actually they stayed quite firm but tasty.