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.

Yung Fu Pei Gwo (stuffed Bean Curd Skin Rolls)

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

  1. Soak the dried bean curd skin in warm water until it becomes soft and pliable.
  2. 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.
  3. 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.
  4. Heat the vegetable oil in a pan and fry the rolls until they are golden brown.
  5. Pour the vegetable broth into the pan, cover, and simmer for 10 minutes.
  6. 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