Wednesday, July 24, 2013

Fu Pei Guen 腐皮卷 Beancurd Skin Rolls - Yum Cha Special 3



I told myself I must put up a post tonight and here you have it - another one of my must order items when visiting a yum cha restaurant.

As I mentioned in my last yum cha special installment, the ingredients of the filling for my fu jok guen is the leftover from my siu mai making. So make a bigger batch of the filling and you should be able to serve both items at your yum cha party without working out too much of a sweat. 

I am making this a very brief post... time to catch up on my reading. Happy cooking and see you soon.

P.S To my fellow blogger friends, I will drop by to say a quick hello when I have a little more time over the weekend :)



makes about 10
for the filling you'll need;
500 g of minced pork or chicken
250 g of banana prawns, shelled, chopped
8 water chestnuts or 1/2 can of bamboo shoots, chopped
2 spring onions (white parts only) minced
2 cm piece of ginger, grated
3 tbs of light soy
1 tsp of white pepper
2 tsp of sesame oil
a dash of Chinese cooking wine
1 egg white, lightly beaten
3 tbs of corn flour

you'll also need;
10 pieces of 8 x 8" beancurd skin

for the sauce;
1 tbs of cooking oil
1tsp of chopped garlic
1 tsp of minced ginger
1 cup of chicken stock
a dash of Chinese cooking wine
a tiny pinch of white pepper
corn flour solution for thickening



Place all ingredients for the filling in a large bowl and mix well.



To wrap the roll - Place a piece of the beancurd skin on a flat surface, use a damp cloth to wipe the beancurd skin to remove the excess salt and to soften the wrapper a little. Place about 3 heaped tbs of the filling in the middle of the beancurd skin.



Roll the beancurd skin over and fold the sides to form an envelope.



Roll tightly into a cylinder roughly 1.5" wide and 4" long. Brush a little egg white on the edge to secure the roll. 



Shallow fry beancurd skin rolls in batches until golden. Remove and drain well.



To prepare the sauce - saute garlic and ginger with cooking oil for a few seconds then add in the stock, cooking wine, white pepper. Allow it to come to a boil and thicken with a little corn flour solution.



Arrange half of the rolls in a shallow bowl, pour half of the sauce over, cover and steam over medium heat for 8 minutes.



Sprinkle with some spring onion julienne spring onions and serve as part of your yum cha at home.

6 comments:

  1. Looks exactly like what they serve at yum cha. Thanks for sharing. Will bookmark this.

    ReplyDelete
  2. Awesome stuff!! First of all, so glad to see you guys posting again. Been peeking from time to time eagerly awaiting for a new post =). I've also bookmarked this recipe because I can't get enough of it at yumcha too. Never thought abt making this at home until now. Thank you! Hope all is well on your end. You sound very busy so take care.

    ReplyDelete
  3. This is a favourite item of mine too!

    ReplyDelete
  4. looks perfectly sauced with those crisp tofu skins,lovable :-)

    ReplyDelete

Please leave a note. I love to know what you think!

press me

3 hungry tummies

My photo
melbourne, victoria, Australia

linkwithin