* 3 semicircular sheets of dried tofu skin * 3 sheets of dried nori * A handful of enoki mushrooms * 2 large pieces of dried tofu * 80g vegetarian ham * 6 dried shiitake mushrooms * 20g celery * A handful of mung bean sprouts * 10 pieces of gua bao buns * 200g frying powder * 100g flour * Sugar, to taste * Vegetarian oyster sauce, to taste * 2 tbsp thick soy sauce * 1 tbsp white pepper powder * 30g kumquat sauce
Directions:
1. Mix the flour with some water to make a flour batter.
2. Mix the frying powder with some water to make a frying batter.
3. Shred the vegetarian ham and dried tofu. Cut the celery and enoki mushrooms into small pieces.
4. In a heated and oiled pan, stir fry the vegetarian ham and tofu. Add some sugar and let caramelize until fragrant before mixing in the enoki mushrooms. Add the vegetarian oyster sauce and soy sauce. Add the mung bean sprouts and the white pepper. Add the celery and stir fry until the filling is cooked and well mixed.
5. On a sheet of dried tofu skin, brush a thin layer of flour batter in the center, add a nori sheet, spread some filling evenly on top, and add another nori sheet brushed with some flour batter facing down. Brush some flour batter on the sides of the tofu skin and fold the sides to the center to seal them and make into a square.
6. Brush some frying batter evenly on the square and deep fry until golden and crisp. Cut into rectangular pieces and serve with the buns and the kumquat sauce.
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Ingredients:
* 3 semicircular sheets of dried tofu skin
* 3 sheets of dried nori
* A handful of enoki mushrooms
* 2 large pieces of dried tofu
* 80g vegetarian ham
* 6 dried shiitake mushrooms
* 20g celery
* A handful of mung bean sprouts
* 10 pieces of gua bao buns
* 200g frying powder
* 100g flour
* Sugar, to taste
* Vegetarian oyster sauce, to taste
* 2 tbsp thick soy sauce
* 1 tbsp white pepper powder
* 30g kumquat sauce
Directions:
1. Mix the flour with some water to make a flour batter.
2. Mix the frying powder with some water to make a frying batter.
3. Shred the vegetarian ham and dried tofu. Cut the celery and enoki mushrooms into small pieces.
4. In a heated and oiled pan, stir fry the vegetarian ham and tofu. Add some sugar and let caramelize until fragrant before mixing in the enoki mushrooms. Add the vegetarian oyster sauce and soy sauce. Add the mung bean sprouts and the white pepper. Add the celery and stir fry until the filling is cooked and well mixed.
5. On a sheet of dried tofu skin, brush a thin layer of flour batter in the center, add a nori sheet, spread some filling evenly on top, and add another nori sheet brushed with some flour batter facing down. Brush some flour batter on the sides of the tofu skin and fold the sides to the center to seal them and make into a square.
6. Brush some frying batter evenly on the square and deep fry until golden and crisp. Cut into rectangular pieces and serve with the buns and the kumquat sauce.