Shanghai-style Rolls wrapped in Soy Sheet (薺菜百頁包)

One more authentic Shanghai dish.

1. Get a pack of Soy Sheet (see left-side picture below for product package; this is thicker-type sheet, not the paper-thin type used in this earlier post).  Defrost the sheets.
2. Get a pack of Frozen Chinese Spinach (薺菜, see right-side picture for product package).  Defrost, rinse thoroughly (no need to blanch), cut off all the roots with a pair of scissors, mince, and hand-squeeze out any water left in the minced Chinese Spinach.
   
3. (Make the filling) Marinate one pound of ground pork with 1 Tbsp Rice Wine, 2 tsp  corn starch, for 30 minutes.  Add in minced Chinese Spinach (from Step 2), 3-4 stalks of green onion (minced), 2 tsp salt, 2 tsp white pepper, 1 tsp sugar, 2 Tbsp Sessame Oil.  Mix thoroughly.  Note- Pan-fry a small patty of the mix to decide if the mix needs more seasoning according to your preference.
4. Cut each soy sheet diagonally into two large triangles.  Place the filling along the long side of the triangle, roll the soy sheet up tightly while folding in both sides (see Step 5 in the Chicken Wrap post for a picture).  
5. Place rolls side by side in a plate, and steam in a rice cooker or a steamer pot for 15 minutes (i.e., 15 minutes after full steam is built up inside the steamer).
6. Garnish with blanched leafy vegetable and serve (see finished product below).  Or serve as part of the soup in Part B of this post.
   

Fillings-  薺菜 and ground pork

Wrap with Soy Sheet

Cook with chicken broth and leafy vegetables