Foryoueats: Fu Pei Guen (Chinese Bean Curd Rolls) With Pork, Mushroom, and Ginger Recipe

Ingredients

• For the Pork Filling:
• 1/2 pound ground pork
• 1/4 ounce dried wood ear mushrooms, soaked in warm water until tender, then drained and chopped
• 2 teaspoons sesame oil
• 1 1/2 teaspoons cornstarch
• 1 teaspoon minced garlic (about 1 medium clove)
• 1 teaspoon soy sauce
• 1 teaspoon Shaoxing wine
• 1/2 teaspoon minced peeled fresh ginger
• 1/2 teaspoon kosher salt
• 1/2 teaspoon sugar
• For the Rolls:
• 1 ounce dried shiitake mushroom, soaked in warm water until tender, then drained and thinly sliced
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 3 teaspoons vegetable or peanut oil, divided
• 6 (11- by 7-inch) sheets dried bean-curd skin (see note)
• 3 1/2 ounces enoki mushrooms
• 1 small carrot, peeled and julienned
• For the Sauce:
• 1 cup chicken stock or low-sodium broth, or 1 cup water plus 1 teaspoon chicken bouillon powder
• 1 teaspoon oyster sauce
• 1/2 teaspoon minced garlic (about 1 small clove)
• 2 teaspoons cornstarch
• 1/4 cup water
• 1 teaspoon sesame oil
• 2 scallions, white and light green parts only, julienned , divided