Stuffed Beancurd Puffs in Hakka Style

On days when the mind just "freezes" over what to prepare for dinner, cookbooks certainly comes in handy. I love eating Hakka cuisines and especially love the meat stuffing used in Yong Tau Fu. I made this delicious Stuffed Beancurd Puffs for dinner last week, recipe taken from a local cookbook on Hakka cuisine.

I love eating beancurd puffs, especially when stuffed with filling such as this. This filling is made by mixing minced pork meat, fish paste, dried squids, chopped garlic, chopped spring onions, tapioca flour, salt, pepper and a pinch of sugar to taste. These ingredients are mixed in a bowl, using a one-direction stirring, until it became a sticky paste. 

(Tip : to ensure that the filling is well seasoned, cook a teaspoon of filling in a small saucepan with a few drops of oil, taste and adjust seasoning to the filling mixture if necessary. )

Make a slit in the centre of each beancurd puffs to form a pocket and fill it with the filling. Prepare the stock by boiling some chicken stock, add in the stuffed beancurd puffs, add salt, pepper to taste. Let mixture comes to a boil and simmer for about 10-15 minutes until beancurd puffs have soften and the filling is cooked. Add in Chinese long cabbages and let it boil for about 5 minutes. Serve hot.

Very delicious! I served this stuffed beancurd soup with some Hakka Noodles. The meat filling is so springy, chewy and so tasty. I will definitely make this again.

Stuffed Beancurd Puffs In Hakka Style
(adapted from : "Hakka : An Inspiring Collection of Hakka Food)
10 beancurd puffs
200gm Chinese long cabbage (sliced)
500ml chicken broth

For the filling :
200gm minced pork (with fats)
150gm fish paste
20gm dried squids (soak in water until soften, chopped)
1 tbsp chopped garlic
2 tbsp chopped spring onions
1 tbsp tapioca flour
1/4 tsp salt
1/2 tsp sugar
1/2 tsp pepper

Seasoning :
1/2 tsp salt
1/4 tsp pepper
1/4 tsp sesame oil
1 tsp chicken stock powder

1. To make filling, combine all filling ingredients, mix until sticky, keep aside. (stir in one direction until thick and sticky)
2. Make a slit in each of the beancurd puffs, and stuff in the filling mixture until full.
3. Boil chicken broth in a pot. Once it comes to a boil, add in the stuffed beancurd puffs, simmer for 10-15 minutes until filling is cooked through.
4. Add in long cabbages and seasoning, to taste, cook for a further 5 minutes. Serve hot.

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