📝 About This Recipe
These elegant dim sum parcels feature delicate sheets of bean curd skin wrapped around a savory 'forest' of crunchy bean sprouts, wood ear mushrooms, and bamboo shoots. Often referred to as 'beanstalk' rolls for their slender shape and fresh, earthy fillings, they are pan-seared to a shattering crispness before being braised in a rich umami broth. This dish is a quintessential Hong Kong morning staple that offers a masterclass in contrasting textures—from the silky interior to the golden, flaky exterior.
🥗 Ingredients
The Wrappers
- 3-4 large sheets Dried Bean Curd Skins (Yuba) (unseasoned, usually found in large circular or rectangular shapes)
The Beanstalk Filling
- 2 cups Fresh Mung Bean Sprouts (rinsed and ends trimmed for a cleaner look)
- 4 pieces Shiitake Mushrooms (dried and rehydrated, then thinly sliced)
- 1/2 cup Carrot (julienned into matchsticks)
- 1/4 cup Wood Ear Mushrooms (rehydrated and finely shredded)
- 1/4 cup Bamboo Shoots (canned or fresh, julienned)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (freshly grated)
Seasoning & Braising Liquid
- 2 tablespoons Oyster Sauce (use vegetarian mushroom sauce for a vegan version)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine (optional but recommended for aroma)
- 1 teaspoon Toasted Sesame Oil
- 1 teaspoon Cornstarch (dissolved in 2 tbsp water to create a slurry)
- 1/2 cup Vegetable Broth (for the braising step)
- 1/2 teaspoon Sugar (to balance the saltiness)
👨🍳 Instructions
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1
Prepare the bean curd skins by wiping them gently with a damp paper towel to soften slightly and remove excess salt. Use kitchen shears to cut them into 6x6 inch squares.
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2
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger, sautéing for 30 seconds until fragrant.
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3
Add the shiitake mushrooms, carrots, bamboo shoots, and wood ear mushrooms. Stir-fry for 2-3 minutes until softened.
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4
Toss in the bean sprouts and stir-fry for just 1 minute. You want them to remain crisp, as they will cook further later.
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5
Add 1 tablespoon of oyster sauce, the soy sauce, and sesame oil. Pour in half of the cornstarch slurry and toss quickly to glaze the vegetables. Remove from heat and let the filling cool.
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6
Lay a square of bean curd skin on a clean work surface. Place 2 tablespoons of the vegetable filling near the bottom edge, leaving an inch of space on the sides.
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7
Fold the bottom edge over the filling, tuck in the sides tightly, and roll upward into a neat cylinder. Use a dab of the remaining cornstarch slurry to seal the top edge.
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8
Wipe the wok clean and add 2 tablespoons of oil over medium heat. Place the rolls seam-side down in the pan.
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9
Pan-fry the rolls for 2 minutes per side, turning carefully with tongs, until the skin is golden brown and blistered.
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10
In a small bowl, whisk together the vegetable broth, the remaining oyster sauce, sugar, and Shaoxing wine.
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11
Pour the broth mixture into the pan with the rolls. Reduce heat to low, cover with a lid, and simmer for 3-5 minutes. This allows the skins to absorb the savory juices.
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12
Remove the lid and turn the heat back to medium. Let the sauce reduce until it becomes a thick, glossy glaze that coats the rolls perfectly.
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13
Transfer the rolls to a serving platter, pouring any remaining glaze over the top. Garnish with chopped scallions if desired.
💡 Chef's Tips
Be careful not to over-soak the bean curd skins; they should be pliable but not mushy, otherwise they will tear during rolling. Always place the rolls seam-side down first in the hot pan to ensure they seal shut and don't unravel. If you want an extra crispy version, you can skip the braising step and serve the fried rolls with a side dip of Worcestershire sauce or chili oil. Trim the 'tails' off the bean sprouts for a more refined, professional dim sum appearance. Ensure the filling is relatively dry before rolling; excess moisture will make the skins soggy and cause oil splattering.
🍽️ Serving Suggestions
Pair with a hot pot of Jasmine or Pu-erh tea to cut through the richness of the fried skins. Serve alongside a dish of Congee with Century Egg for a complete, traditional Cantonese breakfast. Offer a small dish of Chiu Chow Chili Oil for those who enjoy a spicy kick. Accompany with steamed Gai Lan (Chinese broccoli) drizzled with oyster sauce for a balanced meal.