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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Video Link:
Braised bean curd rolls
These braised bean curd rolls are made with a savory filling and wrapped in bean curd sheets and braised in a delicious, mouth watering sauce.
For other dim sum / Chinese cuisine videos, see:
Crustal dumplings (fun guo) recipe:
Asian pork buns:
Braised bean curd rolls:
Easy Chinese Dumpling Potstickers:
Easy fried rice:
Wong Family’s dumpling filling:
Adding egg to rice congee:
Make a pineapple bowl for your Hawaiian Fried rice:
Easy “casian” (Cajun Asian) shrimp:
Easy Beef with Chinese broccoli stir fry:
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Steamed Beancurd Roll
I am going to share to you one of my favorite dimsum dish FU PEI GUEN (beancurd roll). This is mostly made of pork, shrimp and vegetables rolled in tofu skin. Tofu skin (TAO PHE) can be bought in your local markets and likewise with the other ingredients.
[ENG SUB] 素鴨(紫菜腐皮卷) (粵語版) VEGETARIAN SEAWEED BEAN CURD ROLLS
腐皮卷是廣東、香港和澳門地區常見的點心,餡料包括腐皮、韭菜和紅蘿蔔。每件腐皮放入適量餡料包成長方狀,以蛋白黏口,燒熱半杯油,將腐皮卷煎至兩面金黃即成。
Beancurd roll (Tofu roll) is a dim sum dish. It can be found in Hong Kong and among overseas Chinese restaurants. It is usually served in a small plate in twos or threes. In all cases, the outer layer is made of tofu skin
製法:
(1) 微温開水3杯, 鹽, 糖, 醬油, 素蠔油, 湯匙拌匀.
(2) 腐皮卷摺疊方法: 取腐皮两張,按3-4-4的摺法摺疊. 第一次把腐皮摺成3, 放入紫菜3塊( 两塊疊在一起, 第三塊对疊). 第二次把腐皮4摺, 第三次再腐皮摺4. 在腐皮卷两頭用橡皮筋臨時固定, 浸泡入調味水中15分鐘. 泡浸5分鐘後就要鬆開象皮筋, 讓調味汁容易渗入裏面.
(3) 蒸: 碟子上墊烘焙紙.腐皮卷濾水控乾, 排在碟子上, 用竹簽往上面挿一些孔以利排氣.蒸15分鍾,取出倒去多余水份.
(4)煎: 熱鍋下油把两面煎至金黃色, 切件上碟
Method:
(1) Mix 3. 3 cups lukewarm water, salt, sugar, soy sauce, vegetarian oyster sauce.
(2) Take two beancurd rolls and fold them according to the 3-4-4 method. Fold into 1/3 first, put in seaweed, then fold the beancurd roll into 1/4. Fold the beancurd roll again into 1/4 . Temporarily fix both ends with rubber bands. Soak in sauce for 15 minutes. After soaking for 5 minutes, loosen the rubber band so that the sauce can go into the folds.
(3) Put baking paper on a dish. Drain off water from the rolls and arrange them on the dish. Insert some holes on the rolls to allow steam to escape. Steam for 15 minutes, remove excess water.
(4) Pan fry rolls until golden brown, cut and serve.
Deep Fried Beancurd Sticks - Chinese Dried Bean Curd Sheet Roll 烧腐竹 Recipe
Fried beancurd sticks coated with flour and egg
Sauce ingredients
Szechuan pepper 花椒
star anise 八角
ginger 姜
garlic 蒜
green onions 葱
dried chilli 干辣椒
soyabean paste 豆瓣酱
dried soy bean curd stick
green pepper
red pepper
tomato
black fungus
salt
light soy sauce