Stuffed Bean Curd Sheets

It's not much to look at, but it was a pretty good first attempt. Stuffed bean curd sheets are a crowd favorite at dim sum restaurants. At home, I finally tried to make a healthier version of this dish, which is usually deep fried and then braised.


The process is simple. Stir fry a combined three cups of shredded vegetables. There are always bamboo and shitake mushrooms, but you can add woodear mushrooms, carrots, bean sprouts, Chinese celery, or whatever you like. It's sort of like a lumpia filling. I also added chopped dried shrimp and a small amount of ground pork. I sauteed all the filling ingredients in sesame oil, adding some soy sauce, white pepper, and hondashi to the mid. Then I rinsed the bean curd sheets under hot water to soften them and wrapped a small handful of filling in each sheet. There are no rules here, you decide what ratio of filling to wrapper you want. Then I braised everything in a mix of soy sauce, water, sesame oil, and a little sugar, adding a cornstarch slurry right before serving to thicken the sauce.