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.

Nutrition (per serving)

Ingredients

• 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)

Steps

1. Soak dried beancurd skin sheets in warm water for 10-15 minutes until pliable. Drain and gently pat dry. Trim any thick edges.
2. 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.
3. 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.
4. Divide the mushroom filling among the beancurd skin sheets. Fold in the sides and roll up tightly to form rolls. Repeat for all sheets.
5. Arrange the rolls in a steamer basket. Steam over high heat for 8-10 minutes.
6. While steaming, prepare a simple sauce by combining vegetable broth, light soy sauce, and sesame oil. Heat briefly in a small pot.
7. Serve the steamed beancurd skin rolls hot, drizzled with the prepared sauce.

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