📝 About This Recipe
These elegant dumplings, known as 'Beancurd Skin Rolls' in traditional Dim Sum houses, swap dough wrappers for delicate, protein-rich sheets of dried tofu skin. Each parcel is stuffed with a succulent mixture of aromatic vegetables and soy-marinated proteins, then pan-seared until crisp and finished in a rich, savory glaze. It is a masterful celebration of the soybean, offering a satisfying texture that is both chewy and tender, perfect for a sophisticated plant-forward meal.
🥗 Ingredients
The Wrappers
- 4-5 large sheets Dried Tofu Skin Sheets (Yuba) (unseasoned, usually found in large circles or rectangles)
- 2 cups Warm Water (for softening the skins)
The Filling
- 6 pieces Shiitake Mushrooms (finely minced)
- 1 medium Carrot (shredded or finely julienned)
- 1/2 cup Bamboo Shoots (canned, rinsed and finely chopped)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 3 stalks Green Onions (white and light green parts finely sliced)
- 200 grams Firm Tofu (mashed with a fork to a crumble)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Cornstarch (to bind the filling)
The Braising Liquid
- 3/4 cup Vegetable Broth
- 1 tablespoon Oyster Sauce (use vegetarian mushroom sauce for vegan option)
- 1 teaspoon Dark Soy Sauce (for deep color)
- 1/2 teaspoon Coconut Sugar (or granulated sugar)
For Garnish
- 1/4 cup Cilantro (fresh leaves)
- 1 teaspoon Toasted Sesame Seeds
👨🍳 Instructions
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1
Begin by rehydrating the dried tofu skin sheets. Submerge them in a shallow tray of warm water for about 5-10 minutes until they are pliable. Be gentle, as they can tear easily.
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2
While the skins soak, prepare the filling. Heat a splash of oil in a wok or large skillet over medium-high heat. Sauté the garlic, ginger, and green onions for 1 minute until fragrant.
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3
Add the minced shiitake mushrooms, carrots, and bamboo shoots to the skillet. Cook for 3-4 minutes until the vegetables have softened and any excess moisture has evaporated.
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4
Stir in the mashed firm tofu, light soy sauce, and sesame oil. Mix thoroughly, then sprinkle the cornstarch over the mixture and stir for another minute to bind everything together. Remove from heat and let cool slightly.
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5
Carefully pat the soaked tofu skins dry with a clean kitchen towel. Using kitchen shears, cut the sheets into rectangles roughly 6x8 inches in size.
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6
Place one rectangle on a flat surface. Spoon 2 tablespoons of the filling onto the edge closest to you, shaping it into a small log.
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7
Fold the bottom edge over the filling, tuck in the sides like a burrito, and roll tightly until you reach the end. The moisture from the skin should help it seal, but you can use a dab of cornstarch slurry if needed.
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8
Repeat the process until all filling is used, aiming for about 10-12 dumplings.
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9
In a clean non-stick skillet, heat 2 tablespoons of oil over medium heat. Place the dumplings seam-side down and fry for 2-3 minutes per side until they are golden brown and blistered.
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10
Whisk together the vegetable broth, oyster sauce, dark soy sauce, and sugar in a small bowl.
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11
Pour the braising liquid into the skillet with the dumplings. Reduce heat to low, cover with a lid, and simmer for 5-7 minutes. This allows the skins to absorb the savory flavors and become tender.
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12
Remove the lid and increase the heat slightly for 1-2 minutes to reduce the sauce until it reaches a syrupy consistency that coats the dumplings beautifully.
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13
Transfer the dumplings to a serving platter, pour the remaining glaze over the top, and garnish generously with cilantro and toasted sesame seeds.
💡 Chef's Tips
If your tofu skins are very brittle, soak them in room temperature water instead of hot to prevent them from becoming too mushy. Do not overfill the dumplings; the skin is delicate and can burst during the pan-frying process. For a crispier texture, you can deep-fry the rolls first and serve the sauce on the side as a dip rather than braising them. If you can't find dried sheets, look for 'fresh' tofu skin in the refrigerated section, which requires no soaking. Ensure the filling is relatively dry before rolling to prevent the tofu skin from getting soggy from the inside out.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed jasmine rice to soak up the extra umami glaze. Pair with a side of stir-fried bok choy or Chinese broccoli with garlic. Enjoy with a pot of hot Jasmine or Oolong tea to cleanse the palate between bites. Offer a side of chili oil or Sriracha for those who enjoy a spicy kick. Serve as part of a larger Dim Sum spread with steamed buns and crystal dumplings.