Beancurd Skin Roll with Pork and Shrimp from Tim Ho Wan features tender pork and succulent shrimp wrapped in delicate, silky beancurd skin, steamed to perfection for a flavorful and satisfying dim sum experience.
Equipments
- Mixing bowls
- Chef’s knife
- Cutting board
- Measuring spoons
- Measuring cups
- Spoon or spatula
- Steamer (bamboo or metal)
- Steamer liners or parchment paper
- Plate (for steaming)
- Clean towel or damp cloth
- Scissors (for cutting beancurd skin)
Ingredients
- 8 oz (225g) pork shoulder
- 6 oz (170g) raw shrimp, peeled and deveined
- 2 dried shiitake mushrooms
- 2 green onions
- 1 small carrot
- 1 water chestnut
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/2 teaspoon cornstarch
- 1 large sheet dried beancurd skin
- Vegetable oil (for brushing)
- 1/4 cup chicken stock (for steaming)
Using fresh, high-quality pork shoulder and raw shrimp ensures a tender and flavorful filling for your Beancurd Skin Roll, closely mimicking Tim Ho Wan's signature dish. Soaking dried shiitake mushrooms and chopping water chestnut finely contribute crucial texture and umami depth. Brushing vegetable oil on the dried beancurd skin prevents tearing during wrapping and gives a smooth, glossy finish after steaming. Make sure to season the mixture properly with soy sauce, oyster sauce, sesame oil, and white pepper to achieve the authentic taste profile. Your homemade Beancurd Skin Roll with Pork and Shrimp from Tim Ho Wan copycat menu will deliver a silky, savory dim sum experience when these ingredient tips are followed carefully.
Instructions
- Soak dried shiitake mushrooms in warm water until softened, then drain and finely chop.
- Finely chop green onions, carrot, and water chestnut.
- Dice pork shoulder into small pieces or mince.
- Chop shrimp into small pieces.
- In a mixing bowl, combine pork, shrimp, mushrooms, green onions, carrot, and water chestnut.
- Add soy sauce, oyster sauce, sugar, sesame oil, white pepper, and cornstarch to the mixture.
- Mix ingredients thoroughly until well combined.
- Wipe dried beancurd skin with a damp cloth to soften it.
- Cut beancurd skin into rectangles (about 7x8 inches) using scissors.
- Place a portion of pork and shrimp filling onto each beancurd skin rectangle.
- Fold in the sides and roll up tightly to enclose the filling.
- Brush the rolls lightly with vegetable oil.
- Line a steamer basket with parchment paper or steamer liner.
- Place rolls seam-side down onto the liner.
- Pour chicken stock onto the plate underneath the rolls (if using plate in steamer).
- Steam rolls over high heat for 7-10 minutes or until filling is cooked through.
- Serve hot.
Substitution
The Beancurd Skin Roll with Pork and Shrimp from Tim Ho Wan copycat menu offers a delicious blend of savory pork and fresh shrimp wrapped in thin beancurd skin, steamed to tender perfection. If you cannot find dried beancurd skin, fresh tofu skin can be used as a substitute, though the texture may be softer. You can swap chicken stock with vegetable broth or water infused with a pinch of salt for a vegetarian-friendly option. When mixing the filling, finely chop the ingredients to ensure even cooking inside the rolls. Brush the beancurd skin lightly with vegetable oil to prevent sticking during rolling and steaming.
Tips
Ensure the pork shoulder and shrimp are chopped finely to create a uniform texture inside your roll, preventing uneven cooking. Soaking shiitake mushrooms until fully softened yields better integration with other filling ingredients, enhancing overall flavor. When handling dried beancurd skin, use a damp cloth to gently soften it, avoiding tears during rolling; cutting the skin into consistent 7x8 inch rectangles ensures even cooking and presentation. Steaming over high heat for 7-10 minutes is critical for fully cooking your rolls without drying them, while brushing vegetable oil on the skin prevents sticking and adds a subtle sheen to your final dish.
Nutritions
Beancurd Skin Roll with Pork and Shrimp offers a balanced source of protein from both lean pork shoulder and shrimp, contributing to muscle repair and immune support. The inclusion of shiitake mushrooms, green onions, carrot, and water chestnut adds dietary fiber, vitamins, and minerals that promote digestion and antioxidant benefits. Soy sauce, oyster sauce, and sesame oil provide flavor while contributing small amounts of sodium and healthy fats. Your meal is enriched with a low-calorie base from beancurd skin, making it a satisfying yet nutrient-conscious choice for dim sum lovers.
Storage
Store leftover Beancurd Skin Roll with Pork and Shrimp in an airtight container in the refrigerator for up to 2 days to maintain freshness and prevent moisture loss. To reheat, steam the rolls for 5-6 minutes until thoroughly warmed, preserving the delicate texture of the beancurd skin and succulent filling. Avoid freezing as the beancurd skin may lose its silky consistency after thawing.
Variation or Alternatives
You can substitute pork shoulder with ground chicken or turkey for a leaner alternative that still maintains a juicy texture. Try using fresh shiitake mushrooms instead of dried for a more vibrant, earthy flavor that complements the shrimp. Swap oyster sauce for a vegetarian stir-fry sauce to accommodate dietary preferences without sacrificing umami depth. Brushing the rolls with a bit of sesame oil before steaming adds an aromatic richness that enhances the overall taste.
Allergies
Beancurd Skin Roll with Pork and Shrimp contains common allergens such as shellfish from shrimp, soy from soy sauce and beancurd skin, and sesame from sesame oil. People with allergies to mushrooms or seafood should exercise caution when consuming this dish. You should always check ingredient labels and inform the restaurant of any food allergies to avoid adverse reactions.
Why this recipe?
Beancurd Skin Roll with Pork and Shrimp from Tim Ho Wan offers a perfect balance of tender pork, juicy shrimp, and delicate beancurd skin that creates a unique texture and flavor experience. The dish is celebrated for its savory seasoning and the light, crispy exterior that contrasts beautifully with the succulent filling. You can achieve authentic taste by using fresh ingredients and mastering the steaming technique, making it a rewarding challenge worth trying at home. Replicating this dish allows you to enjoy a signature Tim Ho Wan item anytime, impressing guests with an iconic dim sum favorite.