A ground pork and ginger mixture is rolled into thin yuba, or tofu skin, and boiled in a bamboo leaf in the recipe for this snack from the city of Suzhou in eastern China. This recipe first appeared in our May 2014 issue with the story Coming Home.
Ingredients
- 12 oz. ground pork
- 1 1⁄2 tbsp. shaoxing jiu (Chinese rice wine)
- 1 tbsp. sugar
- 1 tsp. kosher salt
- 1 scallion, minced
- 1 (1") piece ginger, peeled and minced
- 6 oz. fresh, frozen, or dried yuba sheets (2–4 sheets, thawed, if frozen; reconstituted in cold water, if dried), cut into eight 6" squares
- 1 large dried bamboo leaf, soaked in boiling water until soft, drained
- Kitchen string, for tying
- 4 cups chicken stock
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Instructions
Step 1
Mix pork, wine, sugar, salt, scallion, and ginger in a bowl; chill 30 minutes.
Step 2
Divide pork mixture into eight 2" logs. Set 1 square yuba on work surface with 1 corner facing you. Place 1 log on square about 1" from end of corner. Pull corner up and over log, tuck in sides, and roll into a spring roll shape. Pile logs crosswise at wide end of bamboo leaf; roll into a tight package and secure with kitchen string. Transfer package to a 2-qt. saucepan; add stock and 1–2 cups water so package is submerged. Bring to a boil; reduce heat to medium-low; cook until pork is cooked through and yuba is tender, 15–20 minutes. Using tongs, transfer package to a serving platter; remove string and discard leaf.
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