📝 About This Recipe
Hailing from the misty highlands of Yunnan, these tofu skin rolls—known as 'Fu Pi Juan'—are a masterclass in texture and earthy fragrance. Unlike the dim sum versions of the coast, this Southwestern variation features the region’s signature love for wild mushrooms and a rich, spicy-savory braising liquor. Each delicate, golden-fried bundle absorbs the deep umami of the sauce, offering a satisfying bite that is both rustic and incredibly refined.
🥗 Ingredients
The Wrappers
- 6 large sheets Dried Tofu Skin Sheets (also known as bean curd sheets; look for the large circular or rectangular ones)
The Filling
- 300 grams Ground Pork (ideally 70% lean, 30% fat for juiciness)
- 6 pieces Dried Shiitake Mushrooms (rehydrated and finely minced)
- 1/4 cup Wood Ear Mushrooms (rehydrated and finely chopped for crunch)
- 5 pieces Water Chestnuts (peeled and finely minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 stalks Green Onions (finely chopped)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Wine
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Cornstarch (to bind the filling)
The Braising Liquid
- 1 cup Chicken Broth (low sodium preferred)
- 1 tablespoon Oyster Sauce (vegetarian mushroom sauce works as a sub)
- 1 teaspoon Dark Soy Sauce (mostly for a rich mahogany color)
- 1-2 tablespoons Yunnan Chili Oil (with flakes; adjust to heat preference)
- 1 teaspoon Sugar (to balance the salt)
👨🍳 Instructions
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1
Rehydrate the dried shiitake and wood ear mushrooms in warm water for 20-30 minutes until soft. Squeeze out excess water, remove stems from shiitakes, and mince both finely.
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2
In a large mixing bowl, combine the ground pork, minced mushrooms, water chestnuts, ginger, green onions, light soy sauce, Shaoxing wine, sesame oil, and cornstarch.
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3
Stir the filling vigorously in one direction for 2-3 minutes until the mixture becomes slightly tacky and emulsified. This ensures a bouncy texture.
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4
Carefully wipe the tofu skin sheets with a damp paper towel to soften them slightly and remove any excess salt or dust. Cut them into 6-inch squares.
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5
Place about 2 tablespoons of filling near the bottom edge of a tofu skin square. Fold the bottom over the meat, tuck in the sides, and roll tightly like a spring roll.
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6
Seal the edge of the roll with a little bit of cornstarch slurry (cornstarch mixed with water) to ensure it doesn't unravel during cooking.
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7
Heat about 3 tablespoons of neutral oil in a wide skillet or wok over medium heat. Place the rolls seam-side down in the pan.
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8
Pan-fry the rolls for 2-3 minutes per side until the tofu skin is golden brown, blistered, and crispy. Remove rolls and set aside on a plate.
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9
In the same pan (wipe out excess oil if necessary), whisk together the chicken broth, oyster sauce, dark soy sauce, sugar, and chili oil.
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10
Bring the sauce to a gentle simmer. Carefully nestle the fried rolls back into the pan in a single layer.
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11
Cover the pan and braise on low heat for 8-10 minutes. This allows the rolls to absorb the flavors and ensures the pork is cooked through.
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12
Remove the lid. If the sauce is too thin, remove the rolls and turn up the heat to reduce the liquid until it reaches a syrupy glaze consistency.
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13
Arrange the rolls on a serving platter and pour the glossy reduction over the top. Garnish with fresh cilantro or slivered scallions.
💡 Chef's Tips
Don't overstuff the rolls; tofu skin is delicate and can tear if the filling expands too much during cooking. Use a damp cloth to keep the unused tofu skin sheets covered while you work, as they dry out and become brittle very quickly. For an authentic Yunnan touch, add a pinch of ground Sichuan peppercorn to the meat filling for a subtle 'mala' numbing sensation. If you prefer a vegetarian version, replace the pork with finely crumbled extra-firm tofu and increase the amount of mushrooms and chopped carrots.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming jasmine rice to soak up the extra braising sauce. Pair with a crisp, cold Yunnan Pu'er tea to cut through the richness of the pork. Accompany with a side of smashed cucumber salad with garlic and black vinegar for a refreshing contrast. For a full Southwestern feast, serve with stir-fried pea shoots or spicy 'Tiger Skin' green peppers.