Chinese Bean Curd Rolls Stuffed With Pork, Mushroom, and Ginger Recipe

Sweet, tender bean curd skin is stuffed with a mixture of ground pork, mushrooms, and ginger, then bathed in a mild, rich sauce.

A platter of stuffed bean curd rolls, garnished with sliced scallion.
A dim-sum classic, bean curd rolls are stuffed with a ground pork filling with mushrooms and ginger.

Serious Eats / Shao Z.

Why It Works

  • Three different types of mushrooms—fresh enoki, dried shiitake, and dried wood ear—add a variety of textures and layers of earthy flavor.
  • Browning the rolls first in a skillet, then steaming them until cooked through creates rolls with a depth of flavor and moist tenderness.

One of my favorite dim sum dishes is fu pei guen, or bean curd rolls. Stuffed with a flavorful filling of ground pork with mushrooms and vegetables (and sometimes chicken and even some ham), it is topped with a mild-yet-rich sauce and steamed before serving. Even though it is a dim sum item, it is also a good dinner dish when served with rice.

Known as fu pei in Chinese and yuba in Japanese, fresh bean curd skin is a delicacy. Made from fresh soy milk, it's smooth, a little sweet, and has a mild soybean flavor. Much the way a skin can form on top of warm cow's milk, bean curd skin is made by boiling soy milk, then leaving it to stand until a thin skin forms on top. It's then carefully lifted off in sheets.

A retail package of dried bean curd skin sheets.
Dried bean curd sheets.

Serious Eats / Shao Z.

While fresh skins can be a little hard to find, the dried version is readily available at most Asian supermarkets, usually sold as long sticks or sheets. In stick form, the bean curd skins work well in congee, braises, soups, and stir-fries. The sheets, meanwhile, are a little more delicate than the sticks, best used in soups and as wrappers. That's what we'll be doing here.

I start by making the pork filling, which is an easy mixture of ground pork with flavorful ingredients like Shaoxing rice wine, soy sauce, wood ear mushrooms, garlic, ginger, and sesame oil.

Soaked bean curd skin sheets, ready to roll.

Serious Eats / Shao Z.

To rehydrate the bean curd sheets, I soak them one at a time in a dish of warm water. Each one doesn't take more than a minute or so to loosen up.

Author lifting an edge of a rehydrated bean curd sheet to show its pliability, fragility.

Serious Eats / Shao Z.

Be careful when lifting them, because they can tear once softened. After each sheet is soaked, I stack them on a plate, separating the layers with paper towels, which help absorb extra moisture.

To form the rolls, I spread a bean curd skin on a work surface and put some of the filling near the top of the rectangular sheet. Then I add a few fresh enoki mushrooms, along with some thinly sliced carrot and marinated shiitake mushrooms (for images of these steps, see the recipe below). Then, I fold the top edge of the bean curd skin over the filling and fold the sides in.

Bean curd sheet is stuffed and ready to be rolled.

Serious Eats / Shao Z.

Then I begin to roll the filling towards me. The final roll should be nice and neat. After assembling all of the rolls, I brown them in a skillet, which adds color and deepens their flavor. Then I cut each roll in half...

Halved bean curd rolls arranged in a baking dish.

Serious Eats / Shao Z.

...and arrange them in a baking dish. Once I've done that, I make the sauce, which is quick to whip up since it's thickened with cornstarch, rather than slowly reduced.

A baking dish filled with bean curd rolls, thickened chicken stock, and sliced scallion.

Serious Eats / Shao Z.

Then I pour the sauce on top of them, and scatter some thinly sliced scallions on top. I steam the whole thing in my wok until the filling has cooked through, using a baking dish that will hold all of the rolls but also fits in the wok. Any steaming setup that you can rig will work, though. Once they're cooked, I add some more fresh scallions on top and serve.

September 2014

Recipe Facts

Active: 30 mins
Total: 60 mins
Serves: 4 to 6 servings

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Ingredients

For the Pork Filling:

  • 1/2 pound ground pork

  • 1/4 ounce dried wood ear mushrooms, soaked in warm water until tender, then drained and chopped

  • 2 teaspoons sesame oil

  • 1 1/2 teaspoons cornstarch

  • 1 teaspoon minced garlic (about 1 medium clove)

  • 1 teaspoon soy sauce

  • 1 teaspoon Shaoxing wine

  • 1/2 teaspoon minced peeled fresh ginger

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon sugar

For the Rolls:

  • 1 ounce dried shiitake mushroom, soaked in warm water until tender, then drained and thinly sliced

  • 1 teaspoon soy sauce

  • 1 teaspoon sugar

  • 1 teaspoon cornstarch

  • 3 teaspoons vegetable or peanut oil, divided

  • 6 (11- by 7-inch) sheets dried bean-curd skin (see notes)

  • 3 1/2 ounces enoki mushrooms

  • 1 small carrot, peeled and julienned

For the Sauce:

  • 1 cup chicken stock or low-sodium broth, or 1 cup water plus 1 teaspoon chicken bouillon powder

  • 1 teaspoon Shaoxing wine

  • 1 teaspoon soy sauce

  • 1 teaspoon oyster sauce

  • 1/2 teaspoon minced garlic (about 1 small clove)

  • 1/2 teaspoon sugar

  • 2 teaspoons cornstarch

  • 1/4 cup water

  • 1 teaspoon sesame oil

  • 2 scallions, white and light green parts only, julienned, divided

Directions

  1. For the Pork Filling: In a large bowl, add all the ingredients and mix well. Refrigerate at least 30 minutes or overnight.

    Close-up of a prep bowl containing the pork filling.

    Serious Eats / Shao Z.

  2. For the Rolls: In a bowl, mix together shiitake mushrooms, soy sauce, sugar, cornstarch, and 1 teaspoon oil. Set aside in the refrigerator.

  3. Fill a rimmed baking sheet about halfway with warm water. Working 1 sheet at a time, carefully immerse dried bean curd sheets until softened, about 1 minute. Stack rehydrated bean curd sheets on a paper towel-lined plate, separating each sheet with a layer of paper towels.

    Rehydrated bean curd sheets are stacked between layers of paper towel.

    Serious Eats / Shao Z.

  4. Working one at a time, set 1 rectangular bean-curd sheet on a work surface. Spread 2 heaping tablespoons of pork filling about 2 inches from the top of the rectangle, leaving 1 inch of space on each side.

    A long mound of pork filling is placed near the top of the bean curd sheet with a healthy margin on the top and sides for sealing the filling in.

    Serious Eats / Shao Z.

  5. Arrange a few enoki mushrooms on top of pork filling.

    Half a dozen enoki mushrooms are laid on top of the pork filling.

    Serious Eats / Shao Z.

  6. Arrange a few strips of carrots on top of enoki mushrooms.

    Carrot matchsticks are stacked on top of the filling and enoki mushrooms.

    Serious Eats / Shao Z.

  7. Arrange a few slices of marinated shiitake mushrooms alongside carrots.

    Sliced, marinated shiitake mushrooms are added.

    Serious Eats / Shao Z.

  8. Fold the top edge of the bean curd skin over the filling.

    The top margin of bean curd sheet is folded over the filling.

    Serious Eats / Shao Z.

  9. Fold in the sides.

    The sides of the bean curd sheet are folded over the ends of the filling mound.

    Serious Eats / Shao Z.

  10. Tightly roll the bean curd filling towards you, forming a neat roll. Set aside on a plate. Repeat with remaining bean curd sheets and fillings.

    The bean curd sheet is rolled tightly around the filling.

    Serious Eats / Shao Z.

  11. Heat remaining 2 teaspoons oil in a non-stick skillet. Working in batches, cook bean curd rolls, turning, until browned on both sides, about 4 minutes per batch. Transfer to a plate and let stand for 5 minutes.

    The filled rolls of beancurd are browned on all sides in a nonstick skillet.

    Serious Eats / Shao Z.

  12. Cut rolls in half widthwise and transfer to a shallow dish that will fit in a steamer. Set aside.

    The browned rolls are cut in half with a knife.

    Serious Eats / Shao Z.

  13. For the Sauce: In a small saucepan, stir together chicken stock, Shaoxing wine, soy sauce, oyster sauce, minced garlic, and sugar. In a small bowl, stir together cornstarch with water. Bring chicken stock mixture to a simmer over medium-high heat, then stir in cornstarch mixture until sauce begins to thicken. Remove from heat and stir in sesame oil.

    The cornstarch is vigorously stirred into the chicken stock.

    Serious Eats / Shao Z.

  14. Set up a steamer. Pour sauce all over bean curd rolls. Scatter half of the scallions on top and steam until an instant-read thermometer registers 140 to 145°F (60-63°C) when inserted into the center of the rolls. Top rolls with remaining scallions and serve.

    A baking dish full of the bean curd rolls, thickened stock, and sliced scallion is placed on a rack inside a wok, ready for steaming.

    Serious Eats / Shao Z.

Special Equipment

Steaming set up, such as a wok and bamboo steamer, or an improvised rack as pictured above; baking dish

Notes

Fresh bean curd skin can be hard to find, but the dried version works well here and is readily available at most Asian supermarkets.

Make-Ahead and Storage

You can form and pan-fry the rolls a day in advance, then steam them the next day before serving.

Read More

Nutrition Facts (per serving)
256 Calories
16g Fat
13g Carbs
16g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 256
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 21%
Cholesterol 36mg 12%
Sodium 1763mg 77%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 16g
Vitamin C 2mg 11%
Calcium 43mg 3%
Iron 2mg 11%
Potassium 395mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)