Chinese Dishes - Stuffed Japanese beancurd pouches

Ingredient 3 Japanese deep fried beancurd pouches 200g minced pork 2 tsps dried shrimps 2 tsps grated ginger 6 stalks Chinese flowering chive sliced ginger sliced carrot Shemeji mushrooms Peking scallions (sectioned) 3/4 cup stock

Seasoning

• 1 tsp light soy sauce

• 1/2 tsp salt

• 1/2 tsp sugar

• 1/2 tsp Shaoxing wine

• 1/2 tsp corn starch

• pepper, sesame oil

• Stock

• 1/4 tsp salt

• 1/2 tsp light soy sauce, pepper

1. Soak dried shrimps in water until soft. Chop finely.

2. Add salt and light soy sauce to the minced pork. Stir in one direction until sticky. Then stir in the grated ginger, dried shrimps and the rest of the seasonings.

3. Roll out the Japanese beancurd pouches with a rolling pin. Scald and drain. Cut each pouch into halves.

4. Scald chives until soft.

5. Stuff soe pork filling from step 2 into each half of the beancurd pouches. Tie a stalk of chive on each beancurd pouch.

6. 6. Put sliced ginger into the stock. Bring to the boil and put the beancurd pouches in. Cook for 12 minutes.

7. Put in the sliced carrot, Peking scallions and Shemeii mushrooms. Cook briefly. Arrange all ingredients on the serving plate.