wrapping meat with white leaves

How to Make Stuffed Meat Rolls (Baiye Baorou)

Stuffed meat rolls, or "baiye baorou" in Chinese, are a delicious and versatile dish. Here’s a simple guide to making them.

First, gather your ingredients: ground pork (or a mix of pork and beef), shiitake mushrooms, wood ear mushrooms, spring onions, ginger, soy sauce, sesame oil, salt, and dried tofu sheets (the "baiye").

Begin by preparing the filling. Soak the mushrooms in warm water until soft, then chop finely. Mince the ginger and spring onions. In a bowl, combine the ground meat, chopped mushrooms, ginger, spring onions, soy sauce, sesame oil, and a pinch of salt. Mix thoroughly until the mixture becomes sticky.

Next, take a dried tofu sheet and lightly moisten it with water to make it pliable. Place a spoonful of filling in the center and fold the sheet into a neat roll, tucking the edges to seal. Repeat until all filling is used.

For cooking, you can either steam or pan-fry the rolls. To steam, arrange the rolls on a heatproof dish and steam over medium heat for 15-20 minutes. For pan-frying, heat oil in a pan, cook the rolls until golden on all sides, then add a splash of water and simmer for 10 minutes.

Serve hot, either on their own or with a dipping sauce. These rolls are perfect as a main dish or appetizer, offering a delightful mix of textures and flavors. Enjoy!