Fu pei guen

I love bean curd!  It's the residual stuff that you'd get from processing soybeans into tofu.

They sell this in dried sheets in Chinatown.  It's typically use in dim sum restaurants to wrap various meats and vegetables, and then the rolls are cooked.

I wanted to try making a vegan version of these rolls, which are called fu pei guen.

I sort of made my own recipe.  I started with diced firm tofu, minced shiitake and wood ear mushroom, shredded bamboo, and green onions, and seasoned with some mushroom seasoning, xiaozhing cooking wine, sesame oil and white pepper.  I wrapped them, fried them in a little bit of canola oil, then steamed them in a bamboo steamer.  The gravy is made with mushroom bouillon, more cooking wine, sesame oil and white pepper, thickened with cornstarch.

I really loved these!