Chinese Egg Roll-Ups | MasterClass | Authentic Restaurant Recipes

Soak dried shiitake mushrooms in cold water for 2-3 hours.

Making egg wrap: Put egg liquid in a medium bowl. Add salt, water, slurry(a mixture of corn starch and water), and oil. Beat until mixing well; then sieve with a filter. Thus the liquid is smoother. Note: Adding slurry into the egg liquid is to make the wrap firmer

Take a large flat cooking pan, pre-heat it at medium-low heat for about 1 minute. Add oil, then turn off the heat. Wipe the bottom of the pan with a paper towel to remove the excessive oil. Add egg liquid; gently move the pan to spread the liquid evenly over the entire bottom. Turn on the heat to low; constantly turn the pan until the liquid becomes solid. Turn off the heat; the remaining heat will finish the cooking. Lose the edge from the bottom first, then remove the entire wrap. Place it on a plate to cool.

Meat filling: Combine ground pork, minced shrimp, salt, Shaoxing wine, ground white pepper, sugar, minced ginger, cilantro stems, minced green onion, red bell pepper, egg, minced water chestnut, and corn starch in a large bowl. Stir until mixing well and sticky.

Evenly spread the fillings on the egg wrap. Roll it up, then place it on a plate. Note: It's better not to make the filling too thick. Otherwise, it's hard to roll it up.

Steam the egg roll for 15-20 minutes over high heat.

Tenderize the chicken with the heel of a knife to get a better texture. Then cut it into triangle pieces. Add shiitake mushroom(cut in triangle shapes). Add salt, Shaoxing wine, light soy sauce, sugar, oyster sauce, sesame oil, and corn starch. Stir to mix well.

Remove the egg roll from the steamer. Cut it into 0.3-inch slices when it is cool and firm. Spread a layer of the shrimp slices on the bottom of a large and deep bowl. Start from the center of the bottom until the edge of the bowl, don't leave any gap between the pieces. Fill the bowl with the chicken mixture. Firmly press down from the top.

Place the bowl in a steamer. Steam for about 35-40 minutes over high heat.

Remove it from the steamer when it's done. Cover the bowl with a large plate. Flip it over. The dish is ready to serve. You can surround it with your favorite vegetables according to your personal preference.