Using up the 1.5 lb container of ground pork from the freezer.. Last night we had Mapo Tofu with eggplant. Had some fresh mint leaves and they went nicely with the spicy toban sauce.
When we were in the city a couple of weeks ago, I discovered bags of tofu skin, thin and pliable. Been wanting to make tofu rolls dim sum style, so it was a good way to use up the remaining lb. of the ground pork. Added chopped shrimp, bamboo shoots, re-hydrated Chinese mushrooms, oyster sauce seasoning, and cornstarch to make the filling. The skins were huge 18" rounds. Cut them into 8 triangles, soaked them in water, and made up cigars. The rolls were pan-fried last night.
Tonight, I decided to deep fry them instead of steaming them in a sauce. I did make a dipping sauce with chicken stock, oyster sauce, and chili oil. Cooked up the few leftover mushrooms with gai lan and slivered ginger and supper was complete.
This was the first time I made these rolls, but it won't be the last as I still have ALOT of the tofu skin left!
Apologies for the Abysmal Absence of Alliteration 
