Chinese Bean Curd Rolls Stuffed With Pork, Mushroom

Name: Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, And Ginger Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound ground pork; 1/4 ounce dried wood ear mushrooms, soaked in warm water until tender, then drained and chopped; 2 teaspoons sesame oil; 1 1/2 teaspoons cornstarch; 1 teaspoon minced garlic (about 1 medium clove); 1 teaspoon soy sauce; 1 teaspoon Shaoxing wine; 1/2 teaspoon minced peeled fresh ginger; 1/2 teaspoon kosher salt; 1/2 teaspoon sugar; 1 ounce dried shiitake mushroom, soaked in warm water until tender, then drained and thinly sliced; 1 teaspoon soy sauce; 1 teaspoon sugar; 1 teaspoon cornstarch; 3 teaspoons vegetable or peanut oil, divided; 6 (11- by 7-inch) sheets dried bean-curd skin (see note); 3 1/2 ounces enoki mushrooms; 1 small carrot, peeled and julienned; 1 cup chicken stock or low-sodium broth, or 1 cup water plus 1 teaspoon chicken bouillon powder; 1 teaspoon Shaoxing wine; 1 teaspoon soy sauce; 1 teaspoon oyster sauce; 1/2 teaspoon minced garlic (about 1 small clove); 1/2 teaspoon sugar; 2 teaspoons cornstarch; 1/4 cup water; 1 teaspoon sesame oil; 2 scallions, white and light green parts only,; , divided

Try this homemade Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, And Ginger recipe the whole family will love. Made with ground pork, mushrooms, s…

This Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, And Ginger relies on simple, everyday ingredients such as ground pork, sesame oil, cornstarch and soy sauce. It comes together quickly and makes 4 servings, at about 352 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/2 pound ground pork
1/4 ounce dried wood ear mushrooms, soaked in warm water until tender, then drained and chopped
2 teaspoons sesame oil
1 1/2 teaspoons cornstarch
1 teaspoon minced garlic (about 1 medium clove)
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1 ounce dried shiitake mushroom, soaked in warm water until tender, then drained and thinly sliced
1 teaspoon soy sauce
1 teaspoon sugar
1 teaspoon cornstarch
3 teaspoons vegetable or peanut oil, divided
6 (11- by 7-inch) sheets dried bean-curd skin (see note)
3 1/2 ounces enoki mushrooms
1 small carrot, peeled and julienned
1 cup chicken stock or low-sodium broth, or 1 cup water plus 1 teaspoon chicken bouillon powder
1 teaspoon Shaoxing wine
1 teaspoon soy sauce
1 teaspoon oyster sauce
1/2 teaspoon minced garlic (about 1 small clove)
1/2 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
1 teaspoon sesame oil
2 scallions, white and light green parts only,
, divided

1
In a large bowl, add all the ingredients and mix well. Refrigerate for at least 30 minutes or overnight.
2
In a bowl, mix together shiitake mushrooms, soy sauce, sugar, cornstarch, and 1 teaspoon oil. Set aside in the refrigerator.
3
Fill a rimmed baking sheet about halfway with warm water. Working 1 sheet at a time, carefully immerse dried bean curd sheets until softened, about 1 minute. Stack rehydrated bean-curd sheets on a paper-towel-lined plate, separating each sheet with a layer of paper towels.
4
Working 1 at a time, set 1 rectangular bean-curd sheet on a work surface. Spread 2 heaping tablespoons of pork filling about 2 inches from the top of the rectangle, leaving 1 inch of space on each side.
5
Arrange a few enoki mushrooms on top of pork filling.
6
Arrange a few strips of carrots on top of enoki mushrooms.
7
Arrange a few slices of marinated shiitake mushrooms alongside carrots.
8
Fold the top edge of the bean curd skin over the filling.
9
Fold in the sides.
10
Tightly roll the bean curd filling towards you, forming a neat roll. Set aside on a plate. Repeat with the remaining bean curd sheets and fillings.
11
Heat remaining 2 teaspoons oil in a non-stick skillet. Working in batches, cook bean-curd rolls, turning, until browned on both sides, about 4 minutes per batch. Transfer to a plate and let stand for 5 minutes.
12
Cut rolls in half widthwise and transfer to a shallow dish that will fit in a steamer. Set aside.
13
In a small saucepan, stir together chicken stock, Shaoxing wine, soy sauce, oyster sauce, minced garlic, and sugar. In a small bowl, stir together cornstarch with water. Bring chicken stock mixture to a simmer over medium-high heat, then stir in cornstarch mixture until sauce begins to thicken. Remove from heat and stir in sesame oil.
14
Set up a steamer. Pour sauce all over bean curd rolls. Scatter half of the scallions on top and steam until an instant-read thermometer registers 140u00b0F to 145u00b0F when inserted into the center of the rolls. Top rolls with remaining scallions and serve.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 1/2 pound ground pork, 1/4 ounce dried wood ear mushrooms, soaked in warm water until tender, then drained and chopped, 2 teaspoons sesame oil, 1 1/2 teaspoons cornstarch, and more.

Yes, Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, And Ginger Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
352 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Savannah Stuffed Shrimp Recipe
Alfredo Recipe
Jumbo Shrimp Wrapped in Prosciutto di Parma
Baja Shrimp Dip in a Breadbowl