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.
- 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
- Mix pork, wine, sugar, salt, scallion, and ginger in a bowl; chill 30 minutes.
- 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.