{"id":27168,"date":"2022-06-18T09:15:40","date_gmt":"2022-06-18T01:15:40","guid":{"rendered":"https:\/\/tasteasianfood.com\/?p=27168"},"modified":"2022-06-18T09:15:41","modified_gmt":"2022-06-18T01:15:41","slug":"beancurd-skin-roll","status":"publish","type":"post","link":"https:\/\/tasteasianfood.com\/mystaging\/beancurd-skin-roll\/","title":{"rendered":"Beancurd skin roll \u8150\u76ae\u5377- How to make it like the dim sum restaurant"},"content":{"rendered":"\n

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. <\/p>\n\n\n\n

I will share with you my beancurd skin roll recipe in this article. It remains one of the best Cantonese dim sums I have ever tried.<\/p>\n\n\n\n

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 \u8150\u76ae\u5377 in Chinese.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Here is the step-by-step guide to making the beancurd skin roll just like those on the menu of the dim sum restaurants.<\/p>\n\n\n\n

\"Best<\/figure>\n\n\n\n

Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n

1. Prepare the stuffing<\/h2>\n\n\n\n

The main component of the stuffing is ground pork and shrimp.<\/p>\n\n\n\n

a. Prepare the pork and shrimp<\/h4>\n\n\n\n
  1. Clean the shrimp, remove the head and shell and devein. Then, coarsely chop the shrimp meat. <\/li>
  2. I asked my butcher to ground the pork for me, consisting of a quarter of fat. The fat helps to keep the pork tender. Otherwise, the texture of pure lean pork will make the stuffing taste tough. <\/li><\/ol>\n\n\n\n

    b. The rest of the ingredients & the seasonings<\/h4>\n\n\n\n
    1. Place the minced pork and chopped shrimp in a large mixing bowl<\/a>.<\/li>
    2. Now add the seasonings. The seasonings for the stuffing are salt, sugar, white pepper<\/a>, light soy sauce<\/a>, sesame oil<\/a>, Shaoxing wine<\/a>, and cornstarch.<\/li>
    3. Cut some green onions (spring onions) crosswise into thin rings.<\/li>
    4. Soak the wood ear fungus \u6728\u8033<\/a> (or cloud fungus \u4e91\u8033) and dried shiitake mushrooms<\/a> with water to rehydrate them, then cut them into small pieces.\u00a0<\/li>
    5. As for the bamboo shoots, place them in boiling water to blanch for a minute, then cut them into small pieces.\u00a0<\/li>
    6. Now place all the ingredients into a bowl and mix thoroughly.<\/li>
    7. I also add a tablespoon of ginger juice into the stuffing. Another option is finely chopped a tablespoon of ginger and mixed it with the stuffing.<\/li>
    8. 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.<\/li>
    9. The stuffing is ready to use.<\/li><\/ol>\n\n\n\n

      Note:<\/h4>\n\n\n\n