One of my favorite Chinese dishes to eat at restaurants or that my mom would make when I was growing up and still makes today is a bean curd wrap. There are different ways to make a bean curd wrap such as steaming and deep frying and with different fillings, but the way my mom always makes it is steamed and pan fried with mushrooms as the filling. Since I’ve learned how to make it I thought I’d give you a look at the process!
First you lay out the wrapping, which you can get at any asian food store.
Cook some straw mushrooms. Then, after draining the water mix them with soy sauce, sugar, salt and pepper.
Soak some of the bean curd wrap in water to make it soft and to also incorporate into the filling.
Pile some of the mushrooms and soaked bean curd up into the middle of the wrap.
Wrap it up and fold the sides in. Then use toothpicks to keep it closed while you steam and panfry.
The wraps are steamed for about 20 minutes and then panfried just to crisp them up on both sides.
Slice it up and it’s ready to eat!