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 flavour.

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

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

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.