Traditional tofu skin rolls with chicken, tofu, onion, ginger, garlic and coriander 鮮竹卷

Tofu skin rolls with chicken, bamboo shoots and Chinese mushrooms (鮮竹卷)

This is a popular Cantonese dim sim dish found in most yum cha restaurants, often steamed and sometimes vegetarian. My version is first steamed then pan fried for extra flavor.

you may notice some restaurants use Worcestershire sauce as the dipping sauce. I like to use soy sauce and sesame oil.

Ingredients

(Makes approximately 20 rolls)

  • 1 pack (approximately 250g) of tofu skin sheets (腐皮’), makes 16-20 wraps
  • 100g diced chicken 
  • 1 square of firm tofu, diced
  • 1/2 onion, diced
  • 2g ginger, sliced
  • 2 clove of garlic, minced
  • 1 tbsp. oyster sauce
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 2 tbsp. Chinese cooking wine or white wine
  • 2 tsp sesame oil
  • white pepper to taste
  • cooking oil 
  • 20g coriander, sliced
Tofu sheets/tofu skin
Tofu sheets/tofu skin

Vegetables

  • 10g salted radish, finely diced
  • 6 large Chinese mushrooms, soaked in hot water until soft, trim off the stems, sliced & diced
  • 10g lily buds, soaked in hot water until soft, trim off the solid end, finely diced
  • 10g bamboo shoots, sliced & diced
  • 20g carrot, sliced & diced
  • 20g leek, diced
  • 20g peas
Salted radish
Salted radish
Trimming the stems of hydrated Chinese mushrooms
Trimming the stems of hydrated Chinese mushrooms
Chinese vegetable - rehydrated lily buds
Chinese vegetable – rehydrated lily buds
Bamboo shoot
Bamboo shoot

Dipping sauce

  • 1 tbsp. dark soy sauce 
  • 1 tsp sesame oil 
  • mix well

Method

The filling

  • Bring a frying pan to high heat, add cooking oil, ginger, garlic and onion, sauté briefly
  • Add chicken, sauté briefly; add vegetables, oyster sauce, soy sauce, sugar, sesame oil, white pepper and wine, sauté until chicken is cooked;  add tofu, sauté briefly; add coriander, toss; remove from heat
  • Transfer the mixture to a large bowl, cool, leave overnight in fridge

Rolls

  • Cut the tofu sheets into approximately  15cm x15cm squares; brush the squares with a little water prior to wrapping
  • Put a full table spoonful of filling in the center of the square, roll it up as a roll, either diagonally or otherwise; The ends won’t stick together yet; grab some foil, cut into small strips; tightly wrap the tofu skin roll with a piece of foil  – this will help to keep the shape while being steamed
  • Steam the rolls for approximately 10-15 minutes seam side down; leave aside to cool, then remove the foil carefully
  • Heat up some cooking oil in a frying pan, pan fry the rolls until golden (pan fry the seam side first), turnover once (approximately 3 minutes on each side); Transfer the rolls to a serving plate; serve with the dipping sauce.
Traditional tofu skin rolls with chicken, tofu, onion, ginger, garlic and coriander 鮮竹卷
Traditional tofu skin rolls with chicken, tofu, onion, ginger, garlic and coriander

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