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Served in 5cm by 5cm

Doupi is a staple breakfast for locals in Wuhan, Hubei Province of China.

Jeslyn Koh talks to a Doupi chef and learns the way to recreate this dish in the comfort of homes.

When in Wuhan, whether you are just getting a cup of milk tea or crossing a death-defying street, the smell of food is always in the air. After all, even taxi drivers say their local specialities is their main attraction.

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Not all their local dishes may be suited to everyone’s taste buds but Tri-Delicacy Doupi (三鲜豆皮) has always been a favourite among locals and tourists alike.

Doupi is flavourful and filling and hence a great idea for a shared meal.

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To make Doupi, you will need:                                                                                                                                                                                         (Serving of 4)

Equipment:

  • A frying pan

  • A spatula

  • A butcher’s knife

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Ingredients:

  • Diced pork 175g

  • Lard 87.5g

  • 2 stalks of mushrooms

  • Bamboo shoots 50g

  • Shaoxing rice wine 5g

  • Two eggs

  • MSG 2.5g

  • Rice 100g

  • Soy Sauce 25g

  • Fine salt 17.5g

  • Mung beans 50g

  • Glutinous rice 125g​

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The glutinous rice:

  1. Wash the glutinous rice then soak it in water for eight hours.

  2. Drain, then steam it over a strong flame.

  3. Add 50g of lard, a pinch salt and 250g of water, then stir fry.

  4. Leave to cool.

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The Doupi batter:

  1. Grind the mung beans then soak it in water for four hours.

  2. Wash the rice then soak it in water for six hours.

  3. Stir in the mung beans until the batter is fine (mung beans to rice 1:2).

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The fillings:

  1. Dice the bamboo shoots and mushrooms then place into the pan with the diced pork.

  2. Add in soy sauce, sake, MSG, salt, and 250g of water. Stir-fry until cooked and the sauce thickens.

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The dish:

Throughout this process, it is recommended to consciously ensure an even spread of fire to the pan. 

  1. Heat the pan and brush it with oil.

    2. Pour in the bean and rice mixture thinly.

    3. When the mixture solidifies, crack in the eggs. Reduce the fire to prevent charring.
    4: After the omelette forms, flip the whole piece such that the omelette is at the bottom.

    5. Add a pinch of salt, then spread in evenly the cooked glutinous rice. Have it around one cm thick, square-shaped.

    6. When the rice softens, pour in the fillings. Pour in some of the sauce for maximum fragrance.

    7. Fold in the edges to make it squared. Flatten the whole dish for easier consumption.

    8. When the omelette reaches a golden brown shade, flip the whole dish such that it is now on the top

    9. Chop the Doupi up to squares of five cm and serve with a garnish of chopped spring onions!​

 

*Note that pictures are not representative of what you can use; they are just for reference purposes.

Photos courtesy of Reagan Tan Jing Hng, last updated: 4th September 2022

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