Steamed Bean Curd Rolls

If using dried shiitake mushrooms, rehydrate them in warm water for 30 minutes, then squeeze dry and finely dice. Finely dice the bamboo shoots, water chestnuts, and carrot.

In a large bowl, combine the ground pork, diced shiitake mushrooms, diced bamboo shoots, diced water chestnuts, diced carrot, and 30 grams of chopped scallions.

Add 15 grams of light soy sauce (for filling), Shaoxing wine, oyster sauce, 5 grams of sesame oil (for filling), white pepper, and 5 grams of cornstarch (for filling) to the pork mixture. Mix thoroughly in one direction until the filling is well combined and slightly sticky.