Yung Fu Pei Gwo (stuffed Bean Curd Skin Rolls)
Yung Fu Pei Gwo, also known as Stuffed Bean Curd Skin Rolls, is a classic dish in Chiuchow Cuisine. These delicious rolls are filled with a savory mixture of ingredients and then wrapped in bean curd skin before being cooked to perfection.
Ingredients
- 8 pieces of dried bean curd skin
- 200g of minced mushrooms
- 100g of diced carrots
- 50g of chopped water chestnuts
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of sugar
- 1/2 teaspoon of white pepper
- 1/4 teaspoon of salt
- 1 tablespoon of cornstarch
- 1 cup of vegetable broth
- 2 tablespoons of vegetable oil
Instructions
- Soak the dried bean curd skin in warm water until it becomes soft and pliable.
- Mix the minced mushrooms, diced carrots, chopped water chestnuts, soy sauce, oyster sauce, sesame oil, sugar, white pepper, salt, and cornstarch in a bowl to make the filling.
- Place a portion of the filling onto each piece of bean curd skin and roll it up tightly, securing the ends with a bit of water.
- Heat the vegetable oil in a pan and fry the rolls until they are golden brown.
- Pour the vegetable broth into the pan, cover, and simmer for 10 minutes.
- Serve the Yung Fu Pei Gwo hot with your favorite dipping sauce.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Large bowl Frying pan Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve with steamed rice and a side of stir-fried vegetables.
Tips & tricks
Tips: Be gentle when handling the softened bean curd skin to prevent tearing.
Cost
$15