How To Make Bean Curd Roll Dim Sum Recipe | 鮮竹捲
Today we will learn how to make bean curd roll, another yummy how to dim sum dish. Bean curd rolls are also known as tofu skin roll or tofu roll.
As the name mentioned, the skin is made from tofu skin. There are a variety of fillings that can be used for the filling. The one we will be making today is a pork, shrimp & vegetable filling. The vegetables will add some nice crunch and textures to the bean curd roll.
After shaping the bean curd rolls you'd usually first deep fry the rolls and then steam them. To make it a little bit healthier I pan fried the bean curd rolls instead of deep frying. The rolls are served with a umami sauce.
Let's get started! (づ。◕‿‿◕。)づ
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Chicken Powder
Sesame Oil
Oyster Sauce
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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 )
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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Ring Roll I Made With Premium Bean Curd Skin
Ring Roll is a traditional food originated from China which is famous to serve with hot pot. We use high quality premium bean curd skin, undergo quick fried process and then hand wrapped it to become a roll.
Everbest uses only specially selected Non-GMO soya bean from Canada for all our soya bean products to ensure the food quality is well maintain. Ring Roll is best to eat with any soup based dishes – simply dip in soup for 3 seconds and it’s ready to serve! You can now enjoy the soya aroma and its crispy texture at the same time. This delicious and nutritious food is convenient and easy to prepare, come and get yourself one today!
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
FRIED BEAN CURD SHRIMP AND FISH ROLLS????????CRISPY AND DELICIOUS | CH SECRET RECIPES
Another favorite in the dim sum category, this crispy and delicious Bean curd Shrimp and Fish Roll is so addictive. Chopped up pieces of shrimps and minced fish wrapped in a bean curd skin, deep-fried until crispy and golden-brown.
INGREDIENTS
500 g Minced Fish
20 g Spring Onions
20 g Coriander
200 g Shrimp
2 tbsp Oyster Sauce
2 tsp Brown Sugar
2 tbsp Abalone Sauce
3 tsp Cornstarch
1 tbsp Cooking Wine
2 tbsp Sesame Oil
1 Egg
1 tsp White Pepper
Tofu Skin/Bean Curd Wrapper
Cooking Oil
PROCEDURE
Wash and chop the spring onions and coriander into tiny pieces, then mix into the minced fish. Chop the shrimps into tiny pieces then add into the minced fish.
Season with oyster sauce, brown sugar, abalone sauce, cornstarch, cooking wine, sesame oil and 1 egg. Mix then them together until well combined. Put in the fridge for 30 minutes.
Cut the bean curd skin. then start to wrap the fish mixture. Get a portion of the fish mixture and gently roll the bean curd skin.
Heat oil in a wok, then deep fry the rolls until both sides are golden brown. Serve.
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