Mushrooms & Beancurd Skin


Preparation info

  • Serves


    • Difficulty


Appears in

China: A Cookbook


By Terry Tan

Published 2020

  • About

The shiitake mushrooms used in this recipe, known as black mushrooms, are the premium variety with large fissures in their caps. These are called ‘winter mushrooms’ in Fujian Province, and are eaten for their symbolism of longevity as well as for their husky taste and meaty texture.


  • 16 dried shiitake mushrooms, soaked for 1 hour in hot water
  • 15 ml/1 tbsp dark soy sauce
  • 5 ml/1 tsp garlic paste
  • 5 ml/1 tsp ginger paste
  • 2.5 ml/½ tsp salt
  • 2.5 ml/½ tsp ground white pepper
  • 2.5 ml/½ tsp sugar
  • 5 ml/1 tsp cornflour/cornstarch
  • 1 or 2 sheets of beancurd skin
  • chilli and garlic sauce, to serve


    1. Drain the mushrooms, snip off and discard the stems and slice the caps as thinly as you can. Marinate the slices with the soy sauce, garlic, ginger, salt, pepper, sugar and cornflour for 10 minutes.
    2. Lay a sheet of beancurd skin on a flat surface and wipe over gently with a damp cloth. (This is to prevent it from cracking and splitting.) Cut into pieces 13cm/5in square.
    3. Put 15 ml/1 tbsp of mushroom mixture on the edge of each square and roll up like a spring roll, tucking in the sides to seal as you go.
    4. Put the rolls on a flat plate that will fit inside your steamer and steam for 10—15 minutes. Serve with a chilli and garlic sauce.