📝 About This Recipe
A cornerstone of Cantonese dim sum, these succulent rolls feature delicate sheets of bean curd skin wrapped around a savory vegetable medley, all braised in a rich, umami-packed Zhu Hou soybean paste. The tofu skin acts like a sponge, soaking up the complex flavors of ginger, garlic, and fermented soy, resulting in a texture that is both tender and satisfyingly chewy. This plant-based masterpiece offers a sophisticated balance of salty and sweet, making it a beloved comfort food across Southern China.
🥗 Ingredients
The Wrappers
- 5-6 large sheets Dried Tofu Skin (Yuba) Sheets (unseasoned, approximately 15x15 inches each)
The Filling
- 6 pieces Shiitake Mushrooms (dried and rehydrated, then finely julienned)
- 1 medium Carrot (peeled and cut into matchsticks)
- 1/2 cup Bamboo Shoots (canned or fresh, shredded)
- 1/4 cup Wood Ear Mushrooms (rehydrated and thinly sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1 tablespoon Light Soy Sauce (for seasoning the filling)
- 1 teaspoon Toasted Sesame Oil
The Braising Liquid (Zhu Hou Sauce)
- 2 tablespoons Zhu Hou Paste (a fermented soybean paste available in Asian markets)
- 3 slices Ginger (smashed)
- 2 cloves Garlic (minced)
- 1.5 cups Vegetable Broth (low sodium)
- 1 tablespoon Shaoxing Rice Wine (or dry sherry)
- 1 small piece Rock Sugar (about 1/2 tablespoon, or granulated sugar)
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water for a slurry)
👨🍳 Instructions
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1
Gently wipe the dried tofu skin sheets with a damp clean cloth to soften them slightly and remove any excess salt or dust. Cut each large sheet into four smaller rectangles (about 6x8 inches).
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2
Heat 1 tablespoon of oil in a wok over medium-high heat. Sauté the julienned shiitake, wood ears, carrots, and bamboo shoots for 3-4 minutes until softened.
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3
Season the vegetable mixture with 1 tablespoon light soy sauce and 1 teaspoon sesame oil. Stir in the green onions, then remove from heat and let the filling cool completely.
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4
Place one rectangle of tofu skin on a clean work surface. Place 2 tablespoons of the filling near the edge closest to you.
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5
Fold the bottom edge over the filling, tuck in the sides, and roll tightly like a spring roll. Use a little water or a cornstarch paste to seal the edge.
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6
In a large non-stick skillet, heat 2 tablespoons of oil over medium heat. Pan-fry the rolls, seam-side down first, until golden brown and crispy on all sides (about 2 minutes per side).
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7
Remove the rolls from the skillet and set aside. In the same skillet (or a clean wok), add a touch more oil if needed and sauté the ginger and garlic until fragrant.
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8
Add the Zhu Hou paste and fry for 30 seconds to release its aroma. Pour in the Shaoxing wine to deglaze the pan.
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9
Add the vegetable broth and rock sugar. Bring the liquid to a gentle simmer, stirring until the sugar dissolves.
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10
Carefully place the pan-fried rolls back into the simmering sauce. Cover and braise on low heat for 10-12 minutes, turning the rolls halfway through so they absorb the sauce evenly.
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11
Remove the lid. Transfer the rolls to a serving platter, leaving the sauce in the pan.
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12
Increase the heat to medium. Stir in the cornstarch slurry and cook for 1 minute until the sauce thickens into a glossy glaze. Pour the sauce generously over the rolls and serve immediately.
💡 Chef's Tips
If your tofu skin is very brittle, spray it lightly with water and let it sit for 2 minutes before rolling to prevent cracking. Don't overstuff the rolls; a tight, thin roll ensures the braising liquid penetrates all the way to the center. Zhu Hou paste is quite salty, so taste your braising liquid before adding any additional soy sauce. For a deeper flavor, you can deep-fry the rolls instead of pan-frying, though pan-frying is a lighter and easier home method. If you can't find Zhu Hou paste, a mix of Hoisin sauce and yellow bean paste is a decent substitute.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice to soak up every drop of the savory sauce. Pair with a pot of hot Pu-erh or Oolong tea to cut through the richness of the fermented soy. Add a side of blanched bok choy or Chinese broccoli with oyster sauce for a complete meal. Top with toasted sesame seeds and fresh cilantro for a pop of color and texture. Serve as part of a larger dim sum spread featuring rice noodle rolls and vegetable dumplings.