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Hakka Stuffed Bean Curd

Dim Sum and Other Snack Foods

Hakka Stuffed Bean Curd
2 firm bean cakes, cut diagonally in quarters
2 Tablespoons dry shrimp, soaked in warm water for ten minutes, then minced
1/4 pound chopped or ground pork
2 scallions, minced
2 Tablespoons cooked rice
1 Tablespoon rice wine
1 Tablespoon cornstarch
1/4 teaspoon ground white pepper
1 teaspoon thick soy
1 teaspoon sugar
1 Tablespoon cornstarch mixed with one tablespoon cold water
2 Tablespoons lard or vegetable oil
1. Take a small spoon and scoop out a pocket on each angled side in each quarter of the bean cake.
2. Mash scooped out bean cake and mix with shrimp. Then add the pork, rice, scallions, cornstarch, pepper, thick soy, and sugar and mix well.
3. Brush the scooped out area of the bean curd with the cornstarch water, it binds the filling to it, then put in a spoonful of the shrimp mixture.
4. Heat lard or vegetable oil in a fry pan. Add the stuffed bean curd pieces, cover with half cup of water, bring to the boil, then reduce heat, cover, and simmer for fifteen minutes. Remove the cover and serve.

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