RecipeMuncher

Who can resist these crispy rolls? It is a must order dish for me if I go for dim sum restaurant. I just like the crispy skin made out of bean curd skin and the fillings of ground meat, carrot bits and crunchy water chestnuts. Since I still have bean curd skin leftover from my Yong Tau Foo I decided to make some. Ingredients: 16-17 pieces of 5 1/2” x 3 1/2” bean curd skin2 tbsp of flour + 4 - 5 tbsp of water – mix into a paste for sealing the rolls Filling: ½ pound ground chicken or pork1 (...)