Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
Spread out the large sheet of tofu skin and wipe it gently with a clean damp cloth. Do not wash with water directly; wipe until clean, slightly damp, and soft.
Watch out
Do not rinse tofu skin with water directly, otherwise it will absorb water rapidly, turn pale, soften excessively, and break apart during wrapping.
Use kitchen scissors to trim off the hard edges around the tofu skin sheet. Then cut the tofu skin sheet into 8 roughly equal rectangular pieces.
Watch out
If the hard edges are not trimmed, the edges will easily tear during wrapping and remain tough after steaming.
Take a wrung-out damp towel and wrap the 8 cut tofu skin sheets individually inside layers of the damp towel to keep them moist and soft.
Watch out
Tofu skin dries out and becomes brittle very quickly when exposed to air, so keep it covered with a damp cloth until ready to wrap.
Wash hands thoroughly after handling raw pork to prevent cross-contamination.
Place 150g minced pork in a bowl, add 1/3 tsp salt, 1/2 tsp sugar, 2 tsp light soy sauce, a dash of sesame oil, a pinch of white pepper, and 2 tsp cornstarch. Stir vigorously with chopsticks in one direction until the meat paste becomes sticky and cohesive.
Watch out
Stir pork vigorously until sticky
otherwise, the filling will crumble easily when combined with other ingredients
In another bowl, put 50g sliced shiitake mushrooms and 50g shredded carrots. Add a small pinch of light soy sauce, salt, sugar, sesame oil, and white pepper, then mix well.
Watch out
Season vegetables lightly
adding too much seasoning can draw out liquid and make the filling watery
Add the seasoned sticky pork into the bowl of mushrooms and carrots. Mix thoroughly with chopsticks until the pork binds all ingredients tightly into a cohesive mixture.
Watch out
Ensure everything is mixed completely so the pork binds the vegetables
otherwise, the filling will detach during wrapping
Mix 1 tbsp flour with 1 tbsp water in a small bowl to form flour paste. Lay one moist tofu skin flat, place 1/8 of the filling near the bottom center, roll forward once, fold both sides inward, and roll up to the top. Dab flour paste on the edge to seal securely. Repeat for all 8 rolls and align on a steaming plate.
Watch out
Roll gently and apply sufficient flour paste to seal properly, otherwise the rolls will open up during steaming.
Be careful of hot steam when placing the plate inside; use a plate gripper or oven mitts.
Place the plate of rolls into a steamer over boiling water. Cover tightly with a lid and steam on high heat for 8 to 10 minutes until cooked through and firm.
local_fire_departmentHigh heat, approx. 8 to 10 minutesWatch out
Ensure water is at a rolling boil producing strong steam before putting the dish in to keep the texture tender.
While steaming, stack 3 thin ginger slices and julienne them finely with a knife.
Watch out
Shred ginger as finely as possible so it releases aroma quickly during stir-frying.
Cut 2 stalks of scallions into sections, then slice lengthwise into uniform thin scallion shreds.
In a bowl, combine 2 tbsp steamed fish soy sauce, 4 tbsp water, 1/2 tsp sugar, a dash of sesame oil, and white pepper. Stir with a spoon until the sugar dissolves completely.
Be cautious of oil splatters when adding ginger into hot oil.
Heat 1 tbsp oil in a wok, saute shredded ginger until fragrant, then add half of the shredded scallions and stir-fry briefly. Pour in the prepared soy sauce mixture and bring to a rapid boil, then turn off heat.
local_fire_departmentMedium heatWatch out
Do not burn the ginger and scallions
turn off the heat immediately once the soy sauce reaches a rolling boil
The steamed plate is extremely hot; always wear heat-resistant gloves or use a plate clamp to prevent burns.
Turn off heat, open steamer lid, and carefully remove the steamed plate of tofu skin rolls using heat-resistant gloves.
Pour the boiling hot ginger-scallion soy sauce evenly over the steamed tofu skin rolls. Garnish top with the remaining fresh scallion shreds and serve hot!
Steamed Minced Pork with Salted Duck Egg
Steamed Pork Patty with Salted Egg
Classic Homemade Crystal Prawn Dumplings (Har Gow)
Steamed Sea Bass with Homemade Seasoned Soy Sauce
Crispy Vegetarian Roast Goose
Steamed Pomfret with Garlic and Black Bean Sauce