Chinese Fu pi

01

Chinese Fu Pi

Fu Pi

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1. Soften dry tofu skin by soaking in warm water for 30 minutes.
2. Mix the filling: ground pork, ginger, garlic, cornstarch, soy sauce, and rice wine.
3. Cut each tofu sheet to about 5×7 inches. Add ~2 tbsp filling, shape it into a 3-inch rectangle, and top with mushrooms and bamboo shoots.
4. Fold in the sides, roll tightly without tearing, and place the roll on the plate. Repeat until all rolls are formed.
5. Heat 1 tbsp oil in a nonstick pan over medium. Pan-fry the rolls for about 5 minutes total, turning every 1–2 minutes until golden.
6. Make the sauce by simmering chicken stock, soy sauce, oyster sauce, brown sugar, and sesame oil. Add a slurry of cornstarch and cold water; simmer 3 minutes until thickened.
7. Arrange the fried rolls in a shallow bowl and pour in enough sauce to reach halfway up their sides.
8. Steam over boiling water for 20 minutes, flipping once halfway through. Garnish with scallions and serve hot.

Ingredients

12 sheets tofu skin, dry or fresh 1 lb ground pork 5 shiitake mushrooms, sliced 3 oz bamboo shoots, julienned 1 inch ginger, minced 2 cloves garlic, minced 1 tbsp cornstarch 1 tbsp soy sauce 2 tsp Shaoxing rice wine Vegetable oil