Tian Suan Rou Guan

Finely mince the lean pork and place it in a mixing bowl. Peel and finely chop the water chestnuts, then add to the pork along with the corn flour and beaten egg.

Slice the spring onions into thin rings and deseed and finely dice the red pepper. Fold both into the pork mixture until well combined.

Separate the thin bean curd skin pieces gently and lay them out on a flat work surface. Divide the pork mixture evenly among the three pieces.

Roll each piece of bean curd skin tightly around the pork mixture, tucking in the ends to create a sealed roll similar to a spring roll.

Fill a steamer pot with water and bring to a rolling boil. Place the rolled bean curd packets on a steamer tray lined with parchment paper.

Place the steamer tray in the pot and steam over high heat for 12–15 minutes until the filling is cooked through and the bean curd skin is tender.

Remove the steamed rolls carefully and let rest for 2 minutes before serving hot.