Photograph of the finished Stuffed tofu dim sum

China · Đậu phụ nhồi tôm hấp xốt hào

Stuffed tofu dim sum

45 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 3.1 lb
  • Photograph of Prawns Prawns 1.6 lb
  • Photograph of Vietnamese pork paste Vietnamese pork paste 9.9 oz
  • Photograph of Cornstarch Cornstarch 2.8 oz
  • Photograph of Oyster sauce Oyster sauce ½ cup
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of White pepper White pepper 0.6 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Chicken broth Chicken broth 2 ½ cups
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp

Method

  1. 1 Cut the tofu into triangular blocks, then hollow out a hole in the cut surface of each block.
  2. 2 Press the beans under paper for 30 minutes before hollowing them out; if the beans still contain water, the hole will collapse and the kernel won't hold its shape.
  3. 3 Chop the shrimp coarsely, then mix with minced pork, cornstarch, and white pepper until a sticky paste is formed.
  4. 4 Fill the holes with the bean paste and then mound it up on top of the bean mass.
  5. 5 Pan-fry the filling side down for 3 minutes to allow it to set and adhere firmly to the tofu.
  6. 6 Steam over medium heat for 10 minutes, then simmer the broth with oyster sauce and cornstarch to make a sauce to pour over the dish.

With an appliance

  • Pressure cooker 40 min

    Replace step 6: place the stuffed bean curd dish on a rack, steam under low pressure for 5 minutes, then quickly release the pressure, and only then cook the oyster sauce to pour over it. Step 5 involves pan-frying the filling for 3 minutes while keeping it still so the filling adheres firmly.

Start cooking