Tofu skin, also know as beancurd skin or yuba, is made from the skin that forms when soy milk is boiled. Wrapping a filling into the tofu skin is a common dim sum dish in Hong Kong. Usually made with a meat filling, I opted for this vegetarian version.
For the filling pre-soak dried black fungus and shiitake mushrooms in boiling water until softened. Finely shred them and add some other finely shredded vegetables such as carrot, spring onions and choi sum (Chinese broccoli). Add 1 clove of finely diced garlic and a similar amount of finely diced ginger, 2 teaspoons of sesame oil, 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, ½ a teaspoon of sugar, and salt and ground white pepper to taste. To make the rolls, cut the tofu skin into squares. On each square, place some filling and then fold first the top and then the sides over the filling. Roll tightly, wetting the edge of the tofu skin and placing it on a plate with the joined side down. Next, in a small saucepan combine 1 cup of chicken stock, 1 teaspoon of Shaoxing wine, 1 teaspoon of soy sauce, 1 teaspoon of oyster sauce, 1 clove of finely minced garlic and ½ a teaspoon of sugar. Bring the mixture to boil and simmer for a few minutes. Make a slurry of 2 teaspoons of cornstarch in a little cold water and stir it into the sauce. Simmer until the sauce thickens. Remove from the heat, add 1 teaspoon of sesame oil and set aside. Heat some oil in a frypan and fry the rolls until they are browned on each side. Place the fried rolls on a shallow plate which will fit into a steamer and pour the sauce over the rolls. Steam for 10 – 15 minutes before serving.
michelle picker cooks 