Yung Dau Fu

Name: Yung Dau Fu
Yield: 16 Pieces
Cuisine: Chinese
Ingredients: 8 cakes fresh bean curd; ¼ Basic Shrimp Filling recipe; 3-4 tablespoons peanut oil; Tapioca flour for dusting

Stuffed Bean Curd

Preparation info

16 Pieces

Difficulty
Easy

Appears in

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

About

For this dish I would prefer that you use Chinese bean curd rather than Japanese or Korean. Bean curd should always be purchased fresh, and stored in a container of fresh water in the refrigerator. Bean curd will stay fresh for 2 to 3 weeks if the water is changed daily.

Ingredients

¼ Basic Shrimp Filling recipe
8 cakes fresh bean curd
Tapioca flour for dusting
3

Asia
China
Starter
Pescatarian

Method

Remove bean curd from water, place in a strainer over a bowl, and allow to drain 3 or 4 hours. Pat dry with a paper towel.
Cut each cake diagonally and, with a pointed knife, cut out a pocket in each half of the curd.
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