Steamed Beancurd Skin Rolls with Assorted Mushrooms鮮竹卷
Delicate steamed beancurd skin rolls filled with a savory mixture of various mushrooms and vegetables. A comforting and flavorful vegetarian dish, often enjoyed as dim sum or a light main.
01Ingredients
- 4 sheets dried beancurd skin (approx. 20x20cm each)
- 5 dried shiitake mushrooms, rehydrated and diced
- 100g fresh oyster mushrooms, chopped
- 50g carrots, julienned
- 50g bamboo shoots, julienned
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 0.5 tsp white pepper
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp cooking oil
- 1 tsp sesame oil
- 1 cup vegetable broth (or mushroom broth)
Nutrition (per serving)178kcal
- Protein8.2g
- Carbs18.5g
- Fat7.8g
Fiber 2.1 gSodium 412 mg
02Steps
- Soak dried beancurd skin sheets in warm water for 10-15 minutes until pliable. Drain and gently pat dry. Trim any thick edges.
- In a pan, heat cooking oil. Sauté diced shiitake mushrooms, chopped oyster mushrooms, julienned carrots, and bamboo shoots for 3-4 minutes until slightly softened.
- Add light soy sauce, dark soy sauce, sugar, and white pepper to the mushroom mixture. Stir well. Mix cornstarch with water to create a slurry. Stir into the filling until slightly thickened.
- Divide the mushroom filling among the beancurd skin sheets. Fold in the sides and roll up tightly to form rolls. Repeat for all sheets.
- Arrange the rolls in a steamer basket. Steam over high heat for 8-10 minutes.
- While steaming, prepare a simple sauce by combining vegetable broth, light soy sauce, and sesame oil. Heat briefly in a small pot.
- Serve the steamed beancurd skin rolls hot, drizzled with the prepared sauce.
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