It’s a cold winter night in Berlin, and you find yourself walking down Kant Straße, the unofficial “Chinatown” of the city. Past midnight, most places have long closed, but one spot stands out—a Chinese restaurant called Aroma, its neon sign flickering invitingly through the frosty air. Peering inside, you’re greeted by the warm glow of bustling tables filled with steaming bowls of soup, fragrant rice, and bamboo baskets brimming with dim sum. Despite the hour, the restaurant is packed with night owls and late-shift chefs, all drawn to the comforting spread of dishes still flowing from the kitchen.
Inside, the atmosphere is alive with clinking chopsticks and the comforting hum of conversation. It’s here at Aroma that I had my first taste of something unforgettable—crispy tofu skins, filled with a savory mix of pork mince and bamboo shoots.
Dim sum, which translates to “touch of the heart,” is a cornerstone of Cantonese cuisine, known for small, flavorful bites served in bamboo steamer baskets. These bites are meant to be shared, savored slowly, and enjoyed with friends. Aroma’s dim sum, however, was unlike anything I’d tried before. The tofu skin was crisp on the outside, filled with a tender, juicy mixture inside—a perfect harmony of texture and flavor that felt like a revelation.
Inspired by that first bite, I knew I had to recreate it at home, capturing the flavors of Aroma’s late-night magic with my own twist. Here’s my recipe for crispy tofu skin shrimp dim sum, perfect for bringing a taste of Berlin’s Chinatown into your own kitchen.
Crispy Tofu Skin Shrimp Dim Sum
Ingredients
- 250 g raw shrimp peeled and deveined
- 6 squares of tofu skin 15×15 cm each
- Frying oil
- 0.5 tsp chicken bouillon granules
- A pinch of salt
- 0.5 tsp Shaoxing wine
- 0.5 tsp sesame oil
- Freshly ground white pepper
- 1 tsp potato starch
- 1 egg white
- Chopped green onions for garnish
Instructions
- Lay a piece of tofu skin on a flat surface. Lightly mist it with a bit of water to soften, or wet your hand and gently rub it across the tofu skin until it’s pliable. This makes it easier to roll without tearing.
- Roughly chop the shrimp. In a bowl, mix the chopped shrimp with garlic, ginger, a bit of soy sauce, sesame oil, and fresh herbs. This simple filling keeps the shrimp flavor front and center, with aromatic hints from the ginger and garlic.
- Lay out a tofu skin sheet and place a spoonful of shrimp filling along one edge. Roll the tofu skin around the filling, tucking in the sides as you go. Repeat with each roll, ensuring the filling is securely wrapped.
- Heat vegetable oil in a pan over medium heat. Place the rolls in the pan and fry them until golden and crispy on all sides, carefully flipping as needed. The tofu skin should be perfectly crisp, while the shrimp inside stays juicy.
- Serve the rolls hot, paired with a simple dipping sauce of soy sauce and a splash of Chinese black vinegar. This tangy, savory dip complements the crunch of the tofu skin and the succulent shrimp filling beautifully.
Every time I make these tofu skin shrimp rolls, I’m transported back to Kant Straße, savoring those late-night meals at Aroma. There’s a unique satisfaction in recreating this beloved dim sum dish at home, with every bite offering a delicious combination of crispy tofu and tender shrimp. These rolls are my way of bringing the heart of Berlin’s Chinatown into my kitchen, and hopefully, into yours too.
So, if you’re ready for a culinary adventure, give this recipe a try! With each crispy, savory bite, you’ll experience a taste of Berlin’s vibrant Chinatown scene.