📝 About This Recipe
Known as 'Fu Pi Juan' in Cantonese dim sum houses, these soy milk skin rolls are a masterclass in texture, featuring a delicate, crinkly exterior that yields to a succulent filling. Fresh or rehydrated bean curd sheets (yuba) are wrapped around a medley of earthy mushrooms and crunchy vegetables, then seared to a golden crisp before being braised in a rich, silky glaze. This dish celebrates the versatility of the soybean, offering a sophisticated, protein-rich experience that is both deeply comforting and elegantly presented.
🥗 Ingredients
The Wrappers
- 6 large sheets Dried Bean Curd Sheets (Yuba) (semi-circle or rectangular shape)
- 2 cups Warm Water (for softening the sheets)
The Filling
- 6 pieces Dried Shiitake Mushrooms (soaked in hot water, then finely diced)
- 1/2 cup Bamboo Shoots (canned or fresh, julienned finely)
- 1 small Carrots (shredded)
- 1/4 cup Wood Ear Mushrooms (rehydrated and finely sliced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Light Soy Sauce
The Braising Liquid
- 1 cup Vegetable Broth
- 2 tablespoons Oyster Sauce (use vegetarian mushroom sauce for vegan option)
- 1 tablespoon Shaoxing Rice Wine (or dry sherry)
- 1 teaspoon Sugar
- 1 teaspoon Cornstarch (mixed with 1 tablespoon water for a slurry)
For Garnish
- 2 stalks Green Onions (thinly sliced on the bias)
- 1 sprig Cilantro (fresh leaves)
👨🍳 Instructions
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1
Rehydrate the dried shiitake and wood ear mushrooms in hot water for 20 minutes. Once soft, squeeze out excess water, remove stems from shiitake, and finely dice both.
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2
If using dried yuba sheets, gently dip them into a tray of warm water for 30-60 seconds until pliable. Lay them flat on a clean kitchen towel and pat dry carefully to avoid tearing.
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3
Heat 1 tablespoon of oil in a wok or skillet over medium-high heat. Add the ginger and garlic, sautéing for 30 seconds until fragrant.
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4
Add the diced shiitake, wood ear mushrooms, carrots, and bamboo shoots. Stir-fry for 3-4 minutes until the vegetables have softened and any moisture has evaporated.
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5
Season the filling with 1 tablespoon of light soy sauce and sesame oil. Remove from heat and let the filling cool completely before rolling.
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6
Cut the yuba sheets into rectangles (approximately 6x8 inches). Place 2 tablespoons of filling near the bottom edge of a sheet.
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7
Fold the bottom edge over the filling, tuck in the sides tightly, and roll upward like a burrito. Use a little cornstarch slurry to seal the final edge.
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8
Heat 2 tablespoons of oil in a clean non-stick pan over medium heat. Place the rolls seam-side down and fry for 2-3 minutes per side until golden brown and crispy.
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9
In a small bowl, whisk together the vegetable broth, oyster sauce, Shaoxing wine, and sugar.
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10
Pour the braising liquid into the pan with the rolls. Bring to a gentle simmer, cover, and cook for 5-7 minutes. This allows the yuba to absorb the savory flavors.
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11
Remove the lid and transfer the rolls to a serving platter, leaving the liquid in the pan.
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12
Whisk the cornstarch slurry into the simmering liquid in the pan. Stir constantly until the sauce thickens into a glossy glaze (about 1 minute).
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13
Pour the thickened glaze over the rolls and garnish generously with sliced green onions and cilantro.
💡 Chef's Tips
Handle yuba sheets with care as they are fragile when wet; if they tear, you can double-wrap them. Ensure the filling is quite dry before rolling to prevent the yuba from becoming soggy or bursting during frying. For an extra crisp exterior, you can deep-fry the rolls before braising, though pan-frying is a lighter, healthier alternative. If you cannot find yuba, you can use large cabbage leaves (blanched) for a different but delicious variation. Make a large batch and freeze them after the pan-frying step; simply braise them directly from frozen when ready to eat.
🍽️ Serving Suggestions
Serve as a centerpiece for a traditional Dim Sum brunch alongside Har Gow and Siu Mai. Pair with a pot of hot Jasmine or Pu-erh tea to cut through the richness of the glaze. Serve over a bed of steamed bok choy or yu choy to soak up the extra umami sauce. Accompany with a side of spicy chili oil or XO sauce for those who enjoy a kick of heat. Works beautifully as a protein-rich side dish for a simple bowl of congee or steamed white rice.