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1
Soak the bean curd sheet to soften. In another bowl soak dried mushrooms in warm water for 25 minutes [or so] Drain the curd. Squeeze the mushrooms. Cut off mushrooms stems and dice. Save the strained soaking liquid to use then steam the mushroom pieces and bean curd for 8 minutes.
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2
Take each sheet of seaweed and cut into shreds. Combine in a bowl with the steamed mushroom pieces.
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3
Using a fork mix and mash steamed bean curd in a bowl and add the salt, sugar, cornstarch, sesame oil, pepper and MSG [if using].
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4
Now wipe bean curd sheet with damp cloth then trim the edges and cut into 10 pieces.
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5
Mix the batter ingredients until smooth and lump free. The mushroom water is the soaking liquid.
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6
Mix together the flour and water mixture until a glue type paste. If you can glue a picture in a book with it? You got it.
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7
Assemble:
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8
Lay bean curds so they form diamonds then place about a teaspoon of the mashed bean curd in the middle.
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9
Add a bit of the seaweed mixture then topping with another teaspoon of bean curd. You want bean curd, seaweed, bean curd.
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10
Fold the bottom over the filling so that it forms a triangle.
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11
Fold over the top.
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12
Brush generously with the glue mixture.
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13
Fold over the left and right sides, brushing with more of the glue and pressing down on the edges to seal.
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14
To hot wok add oil.
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15
Coat about 4 or 5 of the wrapped bean curds in the batter and add to the wok, carefully sliding them in so the oil doesn't splatter.
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16
It hurts if it splatters. If needed use a splatter shield. Done right you shouldn't but stranger things have happened.
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17
Turn as needed until you deep-fry until golden brown (about 5 minutes]. Drain.
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18
Serve with Vegetarian Worcestershire sauce or seasoned salt. Or other dipping sauce.
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19
Time is a guess for the frying. Move at your own speed and the woks speed. You want results not to beat a clock.
