3 Bean curd skin sheets
-(dried bean curd)
10 sm Dried shrimp
2 lg Dried black mushrooms
1 (1-in.) piece ginger root
1 Winter bamboo shoot
1 1/2 tb Soy sauce
1 tb Dry sherry
1 ts Sugar
1 ts Flavor enhancer (opt.)
2 c Chicken stock
1 c All-purpose flour
1 Recipe pancakes
1 Recipe sauce
Decoratively cut radishes
2 c All-purpose flour, sifted
3/4 c Boiling water
2 tb Sesame or cooking oil
1/2 c Hoisin sauce
1 tb Sesame oil
1 tb Sugar
1 ts Sherry
1 bn Scallions
Using wet, hot towels, moisten the bean curd skin sheets and set aside
until ready to use. Cover with hot towels to retain the moisture. In
separate small bowls, cover the dried shrimp and mushrooms with a little
boiling water. When soft, drain and mince finely with a knife or cleaver.
Mince the ginger. Finely chop scallions. In 1 tablespoon oil, stir-fry the
minced shrimp, mushrooms and bamboo shoot, adding 1 tablespoon of the soy
sauce, the sherry, sugar, flavor enhancer and black pep- per to taste.
After a minute, when most of the liquid has evaporated, stir in the
scallions and remove the filling to a container to cool.
In a large, flat, rectangular pan, combine chicken stock and remaining soy
sauce. Dip a softened bean curd sheet into stock mixture and lay out flat
on a work surface. Sprinkle lightly with filling.
Repeat dipping process with a second bean curd sheet, laying it on top of
the first and sprinkling it with a little filling. Cover with a third sheet
which has been dipped in the stock but do not sprinkle with filling. Make
sure all the corners of the bean curd skin package are thoroughly moistened
and gently fold into a 7×5-inch shape. Set aside. Make a batter by
combining the eggs with a little water and beating. Stirring vigorously,
pour the egg mixture into the flour. The resulting batter should have the
consistency of heavy cream. Add more water if necessary. Heat oil for
deep-frying in a wok to 300 F. Moisten the whole pie with the egg batter
and gently slip into the hot oil. Increase the heat and cook, turning
occasionally and gently, until the pie is golden brown on both sides.
The pie may form pockets of air in the center and puff up. If this happens
while you are cooking it, prick them with the point of a sharp pin. Drain
well and cut in 8 to 10 rect- angular pieces. Serve wrapped in a PANCAKE
with SAUCE and a SCALLION BRUSH and garnish with parsley and decorative
PANCAKES: Pour the boiling water into the flour and mix well with
chopsticks. Gather the dough into a ball and on a well-floured surface,
knead about 10 minutes until dough is smooth and satiny. Set aside, cover
with a damp cloth and let rest about 15 minutes. After resting, roll dough
into a cylandrical shape about 1-1/2 inches in diameter. Cut crosswise into
12 rounds. Lightly brush some oil on one side of each piece.
Place two pieces together with the oiled sides together, resembling a
little sandwich. Roll each sandwich into a 6 to 7-inch circle. Cook the
dough circles one at a time on an ungreased skillet over low heat 1 minute,
then turn over. When very lightly browned, remove from heat and carefully
separate into individual pancakes. Serve immediately or reheat by heating
them over a small quantity of water.
SAUCE: Combine all ingredients and serve as a sauce for the vegetable pie
or for Peking Duck.
SCALLION BRUSHES: Trim off root ends of scallions. Cut 2-3-inch pieces off
lower white end. Using the point of a small, thin, sharp knife, score the
white ends in 1-inch cuts, cutting away from the greens. Evenly space 5-8
cuts a- round the circumference of each stalk, so that the ends may open
out. When cut, drop in ice water until the ends curl.
Temperature(s): HOT Effort: DIFFICULT Time: 01:35