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

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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.

Tofu skin rolls with pork, bamboo shoots & Chinese mushrooms (gluten free)

Recipe is as follow:

 

Ingredients

(Makes approximately 20 rolls)

  • 1 pack (approx 250g) of tofu skin sheets (腐皮’), makes approx 16-20 wraps
  • 50-100g diced chicken (depending how many of the ingredients below you would skip)
  • 1 square of firm tofu, diced
  • 6 large Chinese mushrooms, soaked in hot water until soft, sliced & diced
  • 10g lilly buds, finely diced
  • 10g salted radish, finely diced
  • 10g bamboo shoots, sliced & diced
  • 20g carrot, sliced & diced
  • 20g lotus root, diced
  • 20g leak, diced
  • 20g peas
  • 1/2 onion, diced
  • 20g coriander, diced
  • 20g fried shallot
  • 1 tsp dry garlic
  • 1 tsp sugar
  • 2 tbs Chinese cooking wine
  • 1 tbs oyster sauce
  • 1 tsp soy sauce (for filling)   * for a gluten free option, use gluten free soy sauce*
  • 2 tsp sesame oil (for filling)
  • salt & pepper to taste
  • cooking oil for pan frying the filling

************************

  • 1 tbs dark soy sauce (for dipping sauce)  * for a gluten free option, use gluten free soy sauce*
  • 1 tsp sesame oil (for dipping sauce)
  • cooking oil for pan frying the rolls

Method

The filling

  • Stir fry all ingredients (except for dipping sauce ) until cooked (tips: first add onion and leek)
  • Transfer the mixture to a large bowl, cool, leave overnight in fridge

Rolls

  • Cut the tofu sheets into approx 15cm x15cm squares; wet the squares 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 lengthwise – the rolls will keep the shape while being steamed
  • Steam the rolls for approx 10-15 minutes – the rolls should be just cooked; leave the rolls aside to cool, then remove the foil carefully
  • Heat up some cooking oil in a frying pan, pan fry the rolls until golden (the seal side first), turnover once (approximately 3 minutes on each side); Transfer the rolls to a serving plate.

Dipping sauce

  • Mix 1 tbs soy sauce & 1 tsp sesame oil
Tofu skin sheets

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