Crispy Bean Curd Skin Dumplings

Fu Pei Gok

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Preparation info

  • Makes

    4–6

    • Difficulty

      Medium

Appears in

Dim Sum

By Chan Chen Hei

Published 2005

  • About

Ingredients

Dried bean curd skin (fu pei) 1 sheet, cut into 4–6 pieces
Egg 1, beaten
Cooking oil

Filling

Pork 90 g, diced
Peeled prawns shrimps) 90 g, diced
Roast pork (char siew) 40 g, diced
Yellow chives (gau wong) 15 g, diced
Chinese chives (gau choi) 15 g, diced
Corn flour (cornstarch) a pinch

Seasoning

To Taste

  • Salt
  • Sugar
  • Ground white pepper
  • Sesame oil

Method

  • Prepare filling. Mix pork, prawns, roast pork, yellow chives and chives with seasoning to taste. Mix in corn flour to bind lightly.
  • Divide mixture into 4–6 equal portions. Place each portion on a piece of dried bean curd skin. Smear edge of dried bean curd skin with beaten egg and fold to enclose filling.
  • Heat some oil and pan-fry dumplings over low heat until cooked and crisp. Drain well and serve with black vinegar or Worcestershire sauce.