📝 About This Recipe
Hailing from the refined culinary traditions of Hangzhou, 'Er Er' is a quintessential Zhejiang delicacy that celebrates the delicate texture of premium bean curd skin. These golden, multi-layered rolls are stuffed with a savory mixture of minced pork, wood ear mushrooms, and water chestnuts, offering a sophisticated contrast between a shatteringly crisp exterior and a tender, umami-rich interior. It is a dish that embodies the 'light yet flavorful' philosophy of Zhe cuisine, perfect as an elegant appetizer or a centerpiece for a festive family gathering.
🥗 Ingredients
The Wrappers
- 4 large pieces Dry Bean Curd Skin (Yuba) sheets (circular or semi-circular, approximately 15 inches wide)
- 1 cup Warm Water (mixed with a pinch of sugar to soften the skins)
The Filling
- 300 grams Ground Pork (70% lean, 30% fat for best texture)
- 1/4 cup Dried Wood Ear Mushrooms (rehydrated and finely minced)
- 6 pieces Fresh Water Chestnuts (peeled and finely diced for crunch)
- 2 stalks Green Onions (finely chopped)
- 1 teaspoon Fresh Ginger (grated or finely minced)
Seasoning and Binder
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine (authentic Zhejiang flavor)
- 1 teaspoon Sesame Oil
- 1/2 teaspoon White Pepper (ground)
- 1 tablespoon Cornstarch (for the filling)
- 1 large Egg White (to bind the filling)
Frying and Sealing
- 3 cups Vegetable Oil (for deep frying)
- 2 tablespoons Flour Slurry (made of equal parts flour and water to seal the rolls)
👨🍳 Instructions
-
1
Rehydrate the dried wood ear mushrooms in warm water for 20 minutes. Once soft, trim the hard woody stems and mince them finely.
-
2
In a large mixing bowl, combine the ground pork, minced wood ear mushrooms, diced water chestnuts, green onions, and ginger.
-
3
Add the light soy sauce, Shaoxing wine, sesame oil, white pepper, cornstarch, and the egg white to the pork mixture.
-
4
Stir the filling vigorously in one direction (clockwise) for 3-5 minutes until the mixture becomes sticky and paste-like. This ensures a bouncy texture.
-
5
Prepare the bean curd skins. Lightly brush them with the sugar-water mixture or wipe them with a damp cloth until they are pliable but not soaking wet.
-
6
Lay one sheet of bean curd skin flat. Trim off any hard, thick edges. Cut the sheet into rectangles roughly 6x8 inches in size.
-
7
Place 2-3 tablespoons of filling along the shorter edge of a rectangle, leaving about an inch of space on the sides.
-
8
Fold the sides inward over the filling, then roll tightly from the bottom up, similar to a spring roll or burrito.
-
9
Dab a small amount of the flour slurry on the final edge to seal the roll securely. Repeat until all filling is used.
-
10
Heat the vegetable oil in a wok or deep pan to 325°F (160°C). You want a medium-low heat to ensure the pork cooks through before the skin burns.
-
11
Carefully slide the rolls into the oil in batches. Do not overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until they are a pale golden brown.
-
12
Increase the heat to 375°F (190°C) for a final 'flash fry' of 30-60 seconds. This pushes out excess oil and creates the signature 'shattering' crispiness.
-
13
Remove the rolls and drain them on a wire rack or paper towels for 2 minutes.
-
14
Using a sharp knife, slice the rolls diagonally into 1-inch thick pieces (the 'Er Er' shape) to reveal the beautiful spiral of filling and skin.
-
15
Arrange on a platter and serve immediately while hot and crispy.
💡 Chef's Tips
Always stir the meat filling in one direction to develop the proteins for a better 'bite'. Do not over-soak the bean curd skins; if they get too wet, they will tear easily and won't crisp up properly in the oil. If you can't find fresh water chestnuts, canned ones work, but blanch them in boiling water for 1 minute first to remove the 'tinny' taste. Use a thermometer to monitor your oil; bean curd skin has a high sugar content and burns very quickly if the oil is too hot.
🍽️ Serving Suggestions
Serve with a side of Chinkiang black vinegar and ginger slivers for a classic Zhejiang dipping sauce. Pair with a pot of Longjing (Dragon Well) green tea to cleanse the palate between bites. Accompany with a light cucumber salad tossed in garlic and sesame oil. These make an excellent addition to a Dim Sum spread or as a side to a simple congee dinner.