Hupao Vegetarian Ham
A traditional Hangzhou vegetarian dish, shaped like a ham, made from tofu skin wrapped with vegetables, steamed and pan-fried, with a savory and chewy texture.
Ingredients
11 items- Tofu skin sheets 6 sheets
- Dried shiitake mushrooms 4
- Bamboo shoot 1
- Carrot 1
- Soy sauce 2 tbsp
- Dark soy sauce 1 tsp
- Vegetarian oyster sauce 2 tbsp
- Sugar 1 tbsp
- Sesame oil 1 tbsp
- White pepper a pinch
- Cooking oil as needed
Nutrition
Steps （8 steps）
Soak dried shiitake mushrooms in warm water for 30 minutes until soft, drain and finely chop. Finely chop bamboo shoot and carrot.
Combine all chopped vegetables in a bowl. Add soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, sesame oil and white pepper. Mix well in one direction. Let it rest for 10 minutes.
Soak tofu skin sheets in warm water for about 2 minutes until soft, drain. Lay one sheet flat, place about 1/6 of filling at one end, roll tightly into a long roll, fold ends inward, wrap in damp cheesecloth.
Repeat with remaining sheets and filling. Arrange the rolls in a steamer basket, leaving some space.
Bring water to a boil in a steamer. Place the basket on, steam over high heat then reduce to medium heat for 20 minutes, until firm and springy. Remove and let cool naturally.
Cut the cooled rolls into 1 cm thick slices.
Heat a non-stick pan over medium heat, add oil, place the slices in a single layer and pan-fry until golden brown on both sides, about 3 minutes per side.
Arrange the fried slices on a plate. Serve with sweet bean sauce, chili sauce or vinegar dip. Best enjoyed hot.
Tips
Make sure to roll the tofu skin tightly to prevent loosening after steaming. When pan-frying, use medium heat to avoid burning the outside while inside remains undercooked. For a firmer texture, press the steamed rolls with a plate for a while before slicing.
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