Flavored Fish paste 10 oz.
Dried bean curd sheet 1 pieces
Ground pork 10 oz.
Medium size Shrimp 6 pieces (Roughly chop)
Ginger 1 tbsp.
Scallion 2-3 tbsps.
Salt 2/3 tsp.
Chicken bouillon 1tsp
White pepper ½ tsp.
Fish paste bought from Chinese supermarket is already flavored, so don’t add too much salt to it. Mix all the ingredients except dried been curd sheet and mix it in one direction for about 2 minutes until it is kind of sticky.
Cut the round bean curd sheet into 4 even pieces, get ¼ of the paste mixture and spread it evenly on the sheet then roll it up or fold it up like you are making egg rolls, they can be in different sharps. If you are going to just pan fry it, the make it thinner. If you are going to cook it with sauce then make it thicker.
Add some oil in a nonstick pan, then pan fry the thin one about 2-3 minutes each side, cut into smaller pieces then it is ready to eat.
If you like to steam it, steam over boiling water for 5 minutes should work.
If you like it with sauce, pan fry the thick one until the bean curd sheet is golden brown about 1-2 minutes each side, then add the sauce to it and cook with lid on for 3-4 minutes.
White sauce: chicken broth, salt, white pepper and chicken bouillon.
Brown sauce: Soy sauce, oyster sauce, sugar, chicken broth and little bit of chicken bouillon.