Beancurd skin roll 腐皮卷- How to make it like the dim sum restaurant

Beancurd skin roll is a lovely dim sum with shrimp and pork stuffing. It may not be as famous as Char Siu Bao and shrimp dumplings, but it remains one of the dim sum served across all dim sum restaurants due to its unique taste.
I will share with you my beancurd skin roll recipe in this video. It remains one of the best Cantonese dim sums I have ever tried.
Beancurd skin roll (also called fu pei guen, tofu skin roll /tofu roll) is one of the most beloved items at the dim sum restaurants. It is called 腐皮卷 in Chinese.
The stuffing is a mixture of shrimp and pork, mushrooms, cloud fungus, and bamboo shoots. It is wrapped with the bean curd skin, deep-fried, and steamed. The dim sum restaurant will make a sauce with a broth and soy sauce and drizzle it on the rolls to serve.
=======================================
Recipe:
(Please download the recipe and read the full details at tasteasianfood... )
A (Main ingredients)
Bean Curd Skin (cut into 10 small pieces, 12cm square)
200g ground Pork
100g chopped shrimp meat
50g bamboo shoots, rough chopped
50g shiitake mushrooms, cut into small dice
20g wood ear fungus, cut into tiny pieces
1 tbsp ginger juice
2 stalks of spring onions, cut into thin rings
B (Seasoning for the stuffing)
1/2 tsp salt
1/2 tsp sugar
1/4 tsp white pepper
2 tsp light soy sauce
1/2 tsp toasted sesame oil
1 tbsp Shaoxing wine
1 tbsp cornstarch
C (Ingredients for the sauce)
2 tsp cooking oil
1 tsp chopped garlic
1 cup chicken stock
1 tbsp oyster sauce
1 tsp light soy sauce
a pinch of white pepper
1 tsp cornstarch (make a slurry with 1 tbsp of cold water)
Method:
Prepare the stuffing
Cut some green onions (spring onions) crosswise into thin rings.
Soak the wood ear fungus 木耳 (or cloud fungus 云耳) and dried shiitake mushrooms with water to rehydrate them, then cut them into small pieces.
As for the bamboo shoots, place them in boiling water to blanch for a minute, then cut them into small pieces.
Place all the ingredients in A (except the bean curd skin) in a large mixing bowl.
Add all the seasonings in B. Mix thoroughly.
Next, lift the meat patty and slam it repeatedly into the mixing bowl. This action will break down the meat's connective tissue and produce a more cohesive texture with a bouncy mouthfeel. - Finally, the stuffing is ready to use.
Wrap the bean curd rolls
Open the large sheet of bean curd skin on a flat surface, preferably on the work table.
Cut the bean curd skin to 12cm x 12 cm square.
Meanwhile, mix 2 teaspoons of cornstarch with 1 tablespoon of cold water to make a cornstarch slurry. Apply some to the edges of the tofu skin.
Place a portion of the stuffing on the bean curd skin, then wrap the stuffing like closing an envelope. (Please refer to the embedded video on this page).
Deep-fried the bean curd rolls
Heat some oil to 170°C/340°F.
Place the beancurd rolls into the oil. Do not crowd the roll in the pan to avoid them sticking together.
Shallow fry them until both sides turn golden brown. Remove.
Drain the excess oil of the finished bean curd rolls on a paper towel.
Steam the beancurd skin rolls
Set up a steaming station. When the water is rolling boil, steam the beancurd skin rolls over medium-high heat for eight minutes or until the meat is thoroughly cooked.
Make the sauce
Heat some cooking oil to saute the chopped garlic in a pan over medium heat.
Add the chicken broth, light soy sauce, oyster sauce, and white pepper.
Reduce the amount of broth to half.
Thicken with the cornstarch slurry.
Drizzle the sauce on the bean curd skin rolls to serve.
#BeancurdSkinRoll #腐皮卷
=======================================
Website: tasteasianfood...
/ tasteofasianfood
/ kwankapang
/ kwankapang
/ kwankapang