Hong KongBean curd skin rolls with oyster sauce
Fu pei guen (腐皮卷): tofu-skin rolls filled with pork and bamboo shoot, fried then braised in oyster sauce
A tea-house regular, fu pei guen arrive at Hong Kong dim sum tables in small steamer dishes, sitting in a pool of dark, glossy oyster sauce gravy. The bean curd skin is fried first, so it blisters and wrinkles, then it is braised until it turns soft and silky and soaks up the sauce, while the pork, bamboo shoot and mushroom filling inside stays juicy. The flavour is savoury and gently sweet, best with rice or between har gow and siu mai at Sunday yum cha. A splash of Shaoxing rice wine seasons the filling; there is an alcohol-free swap in the list. Where most home cooks go wrong is soaking the dried bean curd sheets in water, which turns them to rags; wipe them with a damp cloth instead so they just become supple. Chef's tip: make the rolls a day ahead, fry them, and braise them just before serving.
- Prep
- 30 min
- Cook
- 30 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
For the filling
- 10 ½ oz pork mince
- 2 ⅞ oz bamboo shootsdrained and cut into thin matchsticks
- 4 dried shiitake mushroomssoaked, stems removed, thinly sliced; keep the water
- 1 carrotsmall, cut into thin matchsticks
- 2 spring onionsfinely chopped
- 1 tbsp Shaoxing rice winealcohol-free: use water
- 1 tbsp light soy sauce
- ½ tsp sugar
- 2 tsp cornflour
- 1 tsp sesame oil
- ¼ tsp ground white pepper
For the rolls
- 3 dried bean curd sheetslarge, round; cut into quarters
- 4 tbsp vegetable oilfor shallow-frying
For the braising sauce
- 2 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1 ¼ cups chicken stockor mushroom soaking water
- 1 tsp sugar
- 1 tsp cornflourmixed with 2 tbsp water
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Method
0/8 doneStep 1: Mix 10 ½ oz pork mince with 1 tbsp Shaoxing rice wine, 1 tbsp light soy sauce, ½ tsp sugar, 2 tsp cornflour, 1 tsp sesame oil and ¼ tsp ground white pepper, stirring in one direction for 2 minutes until sticky.
2 minStep 2: Fold in 2 ⅞ oz bamboo shoots, 4 dried shiitake mushrooms, 1 carrot and 2 spring onions until evenly spread.
Step 3: Wipe each piece of 3 dried bean curd sheets on both sides with a damp cloth until soft and pliable, then lay it flat with the curved edge towards you.
Step 4: Spoon 2 tablespoons of filling in a log along the curved edge, fold in the sides and roll up firmly into a 10 cm roll. Brush the end with a little water to seal. Make 12 rolls.
Step 5: Heat 4 tbsp vegetable oil in a wide frying pan over a medium heat. Fry the rolls seam side down first, turning, until golden and blistered all over.
6 minStep 6: Lift the rolls out, pour off all but 1 tablespoon of oil, and add 1 ¼ cups chicken stock, 2 tbsp oyster sauce, 1 tsp dark soy sauce and 1 tsp sugar. Bring to a simmer.
Step 7: Return the rolls in one layer, cover and braise over a low heat, turning once, until the skins are soft and the pork inside reaches 160°F.
15 minStep 8: Lift the rolls onto a serving plate. Stir 1 tsp cornflour into the pan and simmer for 30 seconds until the sauce is glossy, then pour it over the rolls and serve hot.
1 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 23 g
- Carbs
- 12 g
- Fat
- 21 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bean curd skin rolls with oyster sauce take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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