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.