Cantonese · Appetizers & Sides
Dim Sum Tofu Skin Rolls
鮮竹卷
Makes 8 rolls · Prep: 35 minutes · Cook: 20 minutes · Total: about 55 minutes
Tofu skin rolls are a must-order for me whenever I eat dim sum. They can be hard to spot in those silver carts, and one tiny plate never feels like enough. I usually order two! I finally learned how to make them at home to save a pretty penny.
Making them taught me that the wrapper is the only tricky part. Look for large, paper-thin bean curd sheets in the refrigerator or freezer. The dried sticks near the soup ingredients will not work. Fill the sheets with pork and shrimp, give them a quick fry, then steam them in oyster sauce until soft and wrinkly.
Ingredients
Pork and shrimp filling
- 8 ounces ground pork, preferably not extra lean
- 4 ounces peeled and deveined raw shrimp, finely chopped
- 3 dried shiitake mushrooms, soaked until soft and finely chopped
- ⅓ cup bamboo shoots, rinsed, drained, and finely chopped
- ¼ cup finely shredded carrot
- 2 scallions, finely sliced
- 1 tablespoon oyster sauce
- 2 teaspoons light soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon toasted sesame oil
- ½ teaspoon granulated sugar
- ¼ teaspoon ground white pepper
- 1½ teaspoons cornstarch
Rolls
- Fresh or frozen bean curd sheets, enough to cut eight 7-by-8-inch rectangles, thawed if frozen
- 2 tablespoons neutral oil, for pan-frying
Oyster sauce
- 1 cup low-sodium chicken stock
- 1½ tablespoons oyster sauce
- 1 teaspoon light soy sauce
- ½ teaspoon granulated sugar
- ¼ teaspoon toasted sesame oil
- Pinch of ground white pepper
- 2 teaspoons cornstarch mixed with 1 tablespoon cold water
Instructions
- 1
Mix the filling
Combine the pork, shrimp, shiitake, bamboo shoots, carrot, scallions, oyster sauce, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and cornstarch. Stir in one direction for 2 minutes. The filling is mixed enough when it gathers around the spoon and a small mound keeps its shape instead of slumping flat.
- 2
Test the seasoning
Flatten a teaspoon of filling on a small microwave-safe plate. Microwave for 30 to 45 seconds, until no pink pork remains. Taste it and add a little soy sauce or white pepper to the raw filling if needed.
- 3
Prepare the bean curd sheets
If the sheets bend easily, wipe them gently with a barely damp towel and continue. If they crack when folded, sandwich them between damp towels for 30 seconds. Do not soak them. Cut eight rectangles about 7 by 8 inches, trim away thick or leathery edges, and keep the pieces covered while you work.
- 4
Wrap the rolls
Place about ¼ cup filling near a short edge of a wrapper and shape it into a 4-inch log, leaving 1 inch clear on each side. Fold the sides over the filling, then roll it up snugly without stretching the sheet. Set it seam-side down and repeat with the remaining filling.
- 5
Pan-fry to set
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the rolls seam-side down and cook for 60 to 90 seconds, until the seam stays closed when you lift one. Turn carefully and cook the other sides for 30 to 60 seconds each, just until the wrapper blisters and browns in spots. Work in two batches if needed.
- 6
Make the sauce
Combine the chicken stock, oyster sauce, soy sauce, sugar, sesame oil, and white pepper in a small saucepan and bring to a simmer. Stir the cornstarch slurry again, pour it in, and cook for 30 to 60 seconds. The sauce is ready when it leaves a thin, translucent coating on the back of a spoon; it should still pour easily.
- 7
Steam the rolls
Arrange the rolls in a shallow heatproof dish that fits your steamer. Spoon the sauce over and around them. Steam over steadily boiling water for 9 to 10 minutes, until the center of the pork filling reaches 160°F.
- 8
Rest and serve
Let the rolls stand for 2 minutes. Spoon the sauce from the dish over the tops and serve hot. If the sauce has become too thick, loosen it with a tablespoon of hot water.
Shortcuts and substitutions
Choosing tofu skin
Look in the refrigerator or freezer case for large, paper-thin sheets labeled bean curd sheet, tofu skin, or yuba. Do not buy compressed tofu sheets or dried bean curd sticks for this recipe.
No shrimp
Use 12 ounces ground pork and add another ¼ cup chopped shiitake or water chestnuts. The filling will be a little denser but will hold together well.
No bamboo shoots
Finely chopped water chestnuts are the easiest replacement. They keep their crunch after steaming and do not compete with the oyster sauce.
Recipe notes
Do not soak the sheets
A quick wipe with a damp towel is usually enough for fresh or thawed sheets. Soaking makes the delicate layers waterlogged and more likely to tear.
The first fry is brief
The goal is to seal the seam and add a little color, not to make the wrapper fully crisp. It will soften again in the steamer.
Make them ahead
The filling can be mixed one day ahead. You can also wrap and pan-fry the rolls, refrigerate them for up to one day, then add the sauce and steam just before serving.
Frequently Asked Questions
What are dim sum tofu skin rolls?
They are Cantonese dim sum rolls made with thin sheets of bean curd skin wrapped around a savory filling. The steamed version, often called sin zuk gyun, is usually served soft in an oyster-sauce gravy rather than crisp and dry.
Are tofu skin rolls the same as spring rolls?
No. Spring rolls use wheat-flour wrappers and are usually fried until crisp. Tofu skin rolls use thin sheets lifted from heated soy milk. This version is lightly fried to set the wrapper, then steamed until tender.
Why did my tofu skin tear?
The sheet may have been too dry, too wet, or filled too tightly. Soften it with a damp towel, trim brittle edges, and leave enough room to fold in the sides without stretching the wrapper.
Can I steam tofu skin rolls without frying them first?
Yes, but handle them gently and place them seam-side down. The brief pan-fry makes the rolls sturdier and adds the lightly browned flavor common in dim sum versions.
How do I reheat steamed bean curd rolls?
Steam refrigerated rolls for 6 to 8 minutes, until hot in the center. Add a spoonful of stock or water to the sauce first so it does not reduce too far during reheating.
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