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.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood.com/beancurd-s... )
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
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Website: tasteasianfood.com/
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[@TasteofAsianFood]

Hi, you can download the recipe and read the blog post for more details at: tasteasianfood.com/beancurd-skin-roll/ 😃

[@ceciliasoo9874]

Thank You Sir for sharing this great recipe. Will definitely try this. It's one of my favourite dim sim. Watching from Gold Coast Australia

[@quinoa32]

Thank you @Taste of Asian Food, I really like your recipe vid on this, it's one of my favorite dim sums every time I go to a dim sum place! I think your recipe is very similar to the ones I usually enjoy at the restaurant & I can't wait to try it! Yours I think is really I'd say 'authentic' compared to the ones I've searched before! Looks delicious! Thanks again!😊

[@DragonMD]

Can't wait to try! Looks so good!

[@catherineharris27]

Thanks 4 another great recipe sir!

[@yollybelo1587]

Im yolly from Philippines , thank you so much for the recipe you share to your follower , really sppreciated 👍

[@solaninepong8412]

WOW! It look absolutely delicious! I can never get enough of this in a restaurant on Sunday - one of my absolute favourite! Thank you so much for taking the time to show us all how to make it! I'd really appreciated your recipe as it show "authenticity": I've seen so many other but I am very selective! Once again, dear Sir, thank you!

[@KnuckleBuster]

I always steamed my bean curd roll. I will try deep frying first !

[@akindofmagick]

Thanks, Chef - this looks AMAZING, and not too difficult! Headed to HMart tomorrow!

[@greentiger3869]

I like your videos. The food looks good.

[@ginaruiz9774]

Thanks for sharing a new recipe.

[@ryanching8]

Thanks Brother

[@novelyntongol7219]

Thank u very much Sir for sharing this, I love to eat dimsum.God Bless💚💚🙏👑😇

[@bekw8880]

Thanku for another Awesome Recipe ☺

[@viviennebustraan2713]

Looks yummy 😋

[@robertoleon4783]

Wonderful recepi thanks for sharing 👍

[@myrnawalker2079]

Thanks for sharing that’s the one I am looking for, how to cook that bean curd skin. When I work in Hongkong my Aye , grand father of the kids I am looking for always bring that food to me and it’s so delicious.keep safe and God bless you.

[@busybutterfly3501]

Thanks for sharing this recipe. I bought some bean curd skin because it was on sale but not sure how to cook it. Then I accidentally found your video. Will definite try making it.

[@loidaengreso1953]

Thanks for the recipe...like it.much..❤

[@UChainT]

Thank you 🙏🏼

[@vivahabbitvanassen]

Excellent will try this one but vegan I think it might work . Your looks delicious for sure. Thank you so much.

[@DrRoss-eq6zv]

Amazing!👌Thank you! 😁👏💖

[@lilianelillepill8302]

Yum yum

[@MayJoshChannel]

Look yummy👍👍

[@ceciliasoo9874]

I like your 'dat' method. I speak Cantonese so I understand what you mean

[@christinechin7784]

Thanks for sharing

[@kelvinapted7032]

Slapping it into the bowl you are building up the protein and emulsifying the filling

[@jessiekaur9812]

Hi I’m a new subscriber from Malaysia that’s been in Australia for over 30 years and I really love the way you explain everything I just want to know if it’s possible use water chestnuts instead of the bamboo shoot?

[@TasteofAsianFood]

Sure. They are all on the crunchy side, and I think it is a good alternative.

[@snezanapesic4172]

👍😃

[@petef7323]

Can the rolls be rolled in beaten egg before deep frying?

[@TasteofAsianFood]

Never try that before which I think will taste quite differently.

[@stevethea5250]

can we make with ricepaper instead of beancurd wrap ?

[@TasteofAsianFood]

Only use beancurd wrap.

[@lmahatiarah]

🕊🙏🏾

[@stevethea5250]

6:25

[@stevethea5250]

11:00

[@TRI23272]

That slapping action has nothing to do with breaking down connective tissue. You are essentially removing air from the mixture making the texture firmer and bouncier. That is all.