Grammy's Kitchen
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Pookeh

Ingredients

  • tofu skins (6x6" squares, very thin variety) — see characters in notebook for brand

Filling

  • 1/4 lb pork
  • 1/3 t salt
  • 1 T soy sauce
  • 2/3 t sugar
  • diced Chinese mushroom (amount?)
  • scallions (cut into 1/4" pieces)

Instructions

  1. 1

    Prepare filling and divide for number of wrappers.

  2. 2

    Place square on a flat clean surface with one corner pointing downward. Place a log of meat (~2 Tbl) about 1-1.5" up from the bottom corner. Fold the bottom corner up and over the meat, wrapping so it is snug like a burrito. Then fold side corners in and create a crease perpendicular to the meat log. Continue rolling up like a burrito. Roll tightly! Fasten gently with a piece of cooking string if necessary (often it will hold together without the string).

To cook — two options

  1. 1

    Cover with chicken broth and water (1:1 ratio), ~1 inch above the pookeh. Cover and simmer for 20-60 minutes (depending on how thick the skin is; for the proper brand with thin skin it should only be 20-30 minutes). Salt to taste and add sesame oil to taste at end.

  2. 2

    Place in heat-proof bowl and steam for 30 minutes. Separate cooking liquid and thicken it with a cornstarch and water slurry. Put pookeh into a pan and cook while spooning thickened broth over pookeh to give it a golden/brown color.

Notes

Two ways to serve: steam, or boil in soup. Serve with Chinese mushrooms and/or greens.