Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, and Ginger Recipe

For the Pork Filling: In a large bowl, add all the ingredients and mix well. Refrigerate for at least 30 minutes or overnight. For the Rolls: In a bowl, mix together shiitake mushrooms, soy sauce, sugar, cornstarch, and 1 teaspoon oil. Set aside in the refrigerator. 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. 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. Arrange a few enoki mushrooms on top of pork filling. Arrange a few strips of carrots on top of enoki mushrooms. Arrange a few slices of marinated shiitake mushrooms alongside carrots. Fold the top edge of the bean curd skin over the filling. Fold in the sides. 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. 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. Cut rolls in half widthwise and transfer to a shallow dish that will fit in a steamer. Set aside. For the Sauce: 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. 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 140°F to 145°F when inserted into the center of the rolls. Top rolls with remaining scallions and serve.