I am sure whoever loves Chinese food will automatically falls in love with "Dim Sum" too. Dim sum is a style of Cantonese cuisine prepared in small bite-sized portions of food that traditionally served in small steamer baskets or on small plates. There so many varieties of them, which normally are carted around the Chinese restaurant for the customers to choose while seated at their tables.
Today I am going share a recipe on one of my favorites dim sum - Beancurd Skin Roll or "Fu Pei Guen" in Cantonese. This dim sum normally can be served in two different way - deep fried or steamed after deep fried. I love both of them, so, I will share both ways.
As I had just got a new meat mincer just a few days ago, I wish to try it out. It does not fails me, as the texture of the minced meat is so much better compared with those I bought directly from the market. It just blend well with the prawn meat and other ingredients. Oh yes, before I forgot, to make the fillings more smoother, I used mixtures of minced and ground meat.
Believe me, it's easy to prepare and is not as complicated as you thought and am sure you will love them than those serve in the restaurants.
300g minced meat
300g ground meat
180g prawn meat
3 tbsp chopped spring onion
100g grated carrot
1 red onion, chopped
2 tsp salt
3 tsp pepper
1 tsp Chinese five spice powder
3 tbsp corn flour
1 tbsp sesame oil
1 tbsp Chinese cooking wine (I used Shao Xing wine)
8 - 10 pcs of 10" x 8" size of beancurd skin
The gravy (for steaming)
1 tbsp cooking oil
1 tsp minced garlic
1 cup chicken stock
1 tbsp Chinese cooking wine (I also used Shao Xing wine)
1 tbsp corn starch + 1 tbsp water
1 egg white
Oil for deep frying
1. In a large bowl, place all fillings ingredients in it and mix well.
2. To wrap the roll, place a piece of the beancurd skin on a flat surface. Wipe them with a wet clean cloth to make it soften.
3. Place 2 to 3 heap full tablespoon of the fillings in the middle of the beancurd skin.
4. Brush using egg whites on all the edges.
5. Wrap both sides of the beancurd skin and roll it over. Repeat the same until all fillings finished.
6. Heat-up frying in a pot or wok, deep fry all the rolls until golden brown in color. Remove and drain well. You may cut them in a smaller pieces if you wish to serve immediately.
To prepare the gravy
1. Heat-up 1 tbsp of oil in a wok or sauce pan, saute garlic until fragrant.
2. Add in chicken stock and Chinese cooking wine and let it simmer for few minutes
3. Add in cornstarch mixtures to thicken the gravy. Remove and set a side.
To steam the beancurd skin rolls
1. Place 2 or 3 rolls in a plate.
2. Pour half of the portion of gravy on top.
3. Steam on high heat for 8 - 10 minutes.
4. Garnish with spring onions and serve immediately.