Fu Pei Guen (Chinese Bean Curd Rolls) With Pork, Mushroom, and Ginger Recipe
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Prep Time
20m
Cook Time
35m
Total Time
55m
This recipe is for Fu Pei Guen, a delicious Chinese dish made with bean curd rolls filled with a savory mixture of pork, mushrooms, and ginger. The rolls are then topped with a flavorful sauce made with chicken stock, soy sauce, and oyster sauce. Enjoy this flavorful and satisfying dish!
Recipe Options
Ingredients
Servings:
6
Scale:
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0.25
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6
For The Pork Filling
For The Rolls
For The Sauce
Steps
1
For the Pork Filling: In a large bowl, add all the ingredients and mix well. Refrigerate at least 30 minutes or overnight.
2
For the Rolls: In a bowl, mix together shiitake mushrooms, soy sauce, sugar, cornstarch, and 1 teaspoon oil. Set aside in the refrigerator.
3
Fill a rimmed baking sheet about halfway with warm water. Working 1 sheet at a time, carefully immerse dried bean curd sheets until softened, about 1 minute. Stack rehydrated bean curd sheets on a paper towel-lined plate, separating each sheet with a layer of paper towels.
4
Working one at a time, set 1 rectangular bean-curd sheet on a work surface. Spread 2 heaping tablespoons of pork filling about 2 inches from the top of the rectangle, leaving 1 inch of space on each side.
5
Arrange a few enoki mushrooms on top of pork filling.
6
Arrange a few strips of carrots on top of enoki mushrooms.
7
Arrange a few slices of marinated shiitake mushrooms alongside carrots.
8
Fold the top edge of the bean curd skin over the filling.
9
Fold in the sides.
10
Tightly roll the bean curd filling towards you, forming a neat roll. Set aside on a plate. Repeat with remaining bean curd sheets and fillings.
11
Heat remaining 2 teaspoons oil in a non-stick skillet. Working in batches, cook bean curd rolls, turning, until browned on both sides, about 4 minutes per batch. Transfer to a plate and let stand for 5 minutes.
12
Cut rolls in half widthwise and transfer to a shallow dish that will fit in a steamer. Set aside.
13
For the Sauce: In a small saucepan, stir together chicken stock, Shaoxing wine, soy sauce, oyster sauce, minced garlic, and sugar. In a small bowl, stir together cornstarch with water. Bring chicken stock mixture to a simmer over medium-high heat, then stir in cornstarch mixture until sauce begins to thicken. Remove from heat and stir in sesame oil.
14
Set up a steamer. Pour sauce all over bean curd rolls. Scatter half of the scallions on top and steam until an instant-read thermometer registers 140 to 145°F (60-63°C) when inserted into the center of the rolls. Top rolls with remaining scallions and serve.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories456kcal
-
Fat24g
-
Saturated Fat6g
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Carbohydrates31g
-
Fiber3g
-
Sugar4g
-
Protein28g
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Cholesterol79mg
-
Sodium452mg
Percent Daily Values are based on a 2,000 calorie diet.