📝 About This Recipe
A cornerstone of Cantonese Dim Sum, these 'Fu Pei Gwan' are a masterclass in texture, featuring delicate sheets of beancurd wrapped around a succulent filling of mushrooms and crisp vegetables. When braised, the tofu skin transforms from a crisp golden shell into a tender, juice-absorbing layer that melts in your mouth. This dairy-free delicacy offers a profound depth of savory umami flavor, making it a sophisticated centerpiece for any plant-forward feast.
🥗 Ingredients
The Wrappers
- 3 pieces Large Dried Tofu Skin Sheets (approx. 15x15 inches each, or 12 pre-cut smaller squares)
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, julienned)
- 1/4 cup Wood Ear Mushrooms (rehydrated and thinly sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon White Pepper (ground)
The Braising Liquid
- 1 cup Vegetable Broth (low sodium preferred)
- 1.5 tablespoons Vegetarian Oyster Sauce (mushroom-based)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1/2 teaspoon Sugar (to balance the salt)
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water for a slurry)
👨🍳 Instructions
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1
Prepare the tofu skins by gently wiping them with a damp clean cloth to soften and remove excess salt. If using large sheets, use kitchen shears to cut them into roughly 6x6 inch squares.
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2
In a wok or large skillet, heat 1 tablespoon of neutral oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
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3
Add the julienned shiitake mushrooms, carrots, bamboo shoots, and wood ear mushrooms to the wok. Stir-fry for 3-4 minutes until the vegetables have softened slightly.
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4
Season the vegetable mixture with 1 tablespoon of light soy sauce, sesame oil, and white pepper. Toss in the green onions, stir for 30 seconds, then remove from heat and let the filling cool.
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5
Lay one square of tofu skin on a clean work surface. Place about 2 tablespoons of the vegetable filling near the edge closest to you, shaping it into a log.
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6
Fold the bottom edge over the filling, tuck in the sides tightly, and roll upward like a burrito. Seal the edge with a little water or a dab of cornstarch paste.
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7
Repeat the process until all 12 rolls are formed. Ensure they are rolled tightly to prevent the filling from falling out during frying.
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8
Wipe out your wok and add enough oil to coat the bottom (about 3 tablespoons). Heat over medium heat.
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9
Place the rolls seam-side down in the hot oil. Pan-fry for 2 minutes per side until the skin is blistered, golden brown, and slightly crispy.
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10
In a small bowl, whisk together the vegetable broth, vegetarian oyster sauce, Shaoxing wine, and sugar. Pour this mixture over the rolls in the pan.
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11
Reduce heat to low, cover the pan with a lid, and simmer for 5-7 minutes. This allows the rolls to absorb the savory liquid and soften.
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12
Remove the lid. Carefully lift the rolls out and place them on a serving platter, leaving the liquid in the pan.
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13
Stir the cornstarch slurry into the simmering liquid. Cook for 1 minute until the sauce thickens into a glossy glaze.
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14
Pour the thickened sauce over the tofu skin rolls. Garnish with a few extra sprigs of cilantro or sliced scallions and serve immediately.
💡 Chef's Tips
Don't over-soak the tofu skins; a damp cloth or a quick 5-second dip in water is enough, otherwise they become too fragile to roll. Ensure your vegetable julienne is consistent in size so the filling cooks evenly and the rolls look professional. Always place the rolls seam-side down first in the frying pan to 'lock' the seal with heat. If you prefer a crunchier texture, you can skip the braising step and serve the fried rolls with a side of dipping sauce. For a protein boost, add finely crumbled extra-firm tofu or rehydrated soy crumbles to the filling mixture.
🍽️ Serving Suggestions
Serve alongside a steaming pot of Jasmine or Pu-erh tea to cleanse the palate. Pair with a side of stir-fried baby bok choy with garlic for a complete meal. Accompany with a small dish of chili oil or Chinese red vinegar for dipping. These make an excellent addition to a traditional Dim Sum spread with steamed dumplings and turnip cakes. Serve over a bed of steamed white rice to soak up the extra savory gravy.