How to Guide - Dim Sum Pork Stuffed Bean Curd Rolls ((腐皮卷))

This is a classic favorite at dim sum restaurants that consists of Steam Beancurd Rolls filled with meat and seafood, spiced with Chinese flavors. The following ingredients were used in the recipe:
Filling Ingredients:
500g minced pork
250g shrimp, devained
100 g bamboo shoots, julienne
8 oz water chestnuts
2 spring onions (white parts only, minced)
0.5 tsp ginger (minced)
3 tbsp light soy sauce
1 tsp white pepper
2 tsp sesame oil
0.5 tsp of Shaoxing Wine
1 egg white (lightly beaten)
3 tbsp corn flour
Oyster Sauce:
1 cup chicken stock
1 tsp Shaoxing wine
1 tsp soy sauce
1 tbsp oyster sauce
1 clove of minced garlic
1/2 teaspoon sugar
1 tsp sesame oil
2 tsp cornstarch
4 tsp water
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[@sheteg1]

This is by far the most authentic recipe I’ve found for bean curd roll. I bought the skins in Chinatown on the wknd. Made the fried one with shrimp. Going to do your recipe today. I love the steamed ones.

[@susieangelo6410]

Finally! A real Legit Recipe at its Best. Much thanks for this, I'd waited years for this.

[@prettyshiloh402]

Trying this recipe! Thanks! 👌

[@ldballoon4]

You nailed it.

[@suehuebler3149]

Thank you so much for the recipe, this is my favorite dish

[@jbjmac420]

thank you, this is one of my fave dimsum dish

[@andrewnewton2752]

My absolutely fave!!

[@purplekat215]

Looks amazing!

[@internalmartialpath]

Thanks for the recipe. Definitely one of my favourite when eating Dim sum. A suggestion for your future videos, maybe saying less "Alright"

[@pandmantom]

So that's how they do it. Been buyin it hoping to make'm without waterchestnuts. Thanks!

[@Inspiron41]

Yup! I was like why I didn't make this ages ago too.

[@Vortklox]

If I make quite a large batch like this could I freeze them after the deep fry stage? I'd also freeze the sauce in cubes. Then combine them and steam them from frozen to order?

[@Inspiron41]

Yes you can do that! I oftentimes freeze or refrigerate it after the deep frying stage when I'm preparing the dish ahead of time.

[@Vortklox]

@@Inspiron41 thank you. Great video.

[@trinashinead]

Thank you!!

[@izzie_LaG]

do you have to fry it? or can you just steam it without frying?

[@Inspiron41]

That a good question. Deep frying helps bind the filling to the skin and to itself while also locking in the flavors. Steaming on the other hand will make the skin less cohesive and slightly bland. If you see in the video I use a egg whites to bind the wrap. Steaming it would otherwise nullify that process and make it difficult to pick it up in one piece. If you want to make healthier and avoid deepfry, I suggest carefully pan frying in a nonstick pan. It's similar to a spring roll or egg roll. But this recipe is the closest that I gotten compared to dim sum restaurants or better 😁

[@benthekeeshond545]

I love bean curd rolls but too much work to prepare this at home. I prefer going to a dim sum restaurant.

[@konghong6157]

Bean curd rolls, Hong Kong observatory weather forecaster Shum Chi Tai like to eat