epiphany re some deep-fried dimsum

I was flipping through a cookbook today, and for some unknown
reason, it occurred to me that the Japanese tofu pouches (aburage)
might be useful as a substitute for wonton wrappers etc. In
Japan, they are frequently tied into little cinched purses with
kampyo (dried gourd strips), but one could just as well use some
kind of chive or a long strip of scallion.

Good idea?
--
Jean B.

Jean B wrote: I was flipping through a cookbook today, and for some
unknownreason, it occurred to me that the Japanese tofu pouches (aburage) might
be useful as a substitute for wonton wrappers etc. In Japan, they are
frequently tied into little cinched purses with kampyo (dried gourd strips),
but one could just as well use somekind of chive or a long strip of scallion.


The Japanese pouches sound like a great idea.

The Chinese have little tofu wrappers, used like mu shu pancakes. You don't
cook them with filling (as far as I know), but fill them at the table (pork and
scallions) and eat. No need to tie them up, just hold it closed as you eat
them. You can buy them at Chinese markets.

Jean B. wrote:

I was flipping through a cookbook today, and for some unknown
reason, it occurred to me that the Japanese tofu pouches (aburage)
might be useful as a substitute for wonton wrappers etc. In
Japan, they are frequently tied into little cinched purses with
kampyo (dried gourd strips), but one could just as well use some
kind of chive or a long strip of scallion.

Good idea?

sounds like a very good idea!

In article ,
(Xray586) wrote:

Jean B wrote: I was flipping through a cookbook today, and for some
unknownreason, it occurred to me that the Japanese tofu pouches (aburage)
might
be useful as a substitute for wonton wrappers etc. In Japan, they are
frequently tied into little cinched purses with kampyo (dried gourd
strips),
but one could just as well use somekind of chive or a long strip of
scallion.


The Japanese pouches sound like a great idea.

The Chinese have little tofu wrappers, used like mu shu pancakes. You
don't
cook them with filling (as far as I know), but fill them at the table
(pork and
scallions) and eat. No need to tie them up, just hold it closed as you
eat
them. You can buy them at Chinese markets.





Where do you find such things?

--
Nancy Howells (don't forget to switch it, and replace the to send mail).

Xray586 wrote:

The Japanese pouches sound like a great idea.

The Chinese have little tofu wrappers, used like mu shu pancakes. You don't
cook them with filling (as far as I know), but fill them at the table (pork and
scallions) and eat. No need to tie them up, just hold it closed as you eat
them. You can buy them at Chinese markets.

Are you speaking of skins that start out dry, or fresh ones?
Those would be great for eggrolls! I'm going to have to look the
next time I get to the Asian market.
--
Jean B.

The Queen of Cans and Jars wrote:

sounds like a very good idea!

And I have a package of aburage in the freezer--claims there is 1
g carb per piece/pouch. I'm going to have to play with this idea.

--
Jean B.

Nancy Howells wrote:

In article ,
(Xray586) wrote:

Jean B wrote: I was flipping through a cookbook today, and for some
unknownreason, it occurred to me that the Japanese tofu pouches (aburage)
might
be useful as a substitute for wonton wrappers etc. In Japan, they are
frequently tied into little cinched purses with kampyo (dried gourd
strips),
but one could just as well use somekind of chive or a long strip of
scallion.


The Japanese pouches sound like a great idea.

The Chinese have little tofu wrappers, used like mu shu pancakes. You
don't
cook them with filling (as far as I know), but fill them at the table
(pork and
scallions) and eat. No need to tie them up, just hold it closed as you
eat
them. You can buy them at Chinese markets.


Where do you find such things?

I usually get them either at Kotobukiya (the Japanese market in
the old Sears building in Porter Sq.) or at Yoshinoya (on Prospect
St. in Central Sq.). I THINK they also have them at Super 88
(speaking of the one near BU), but I'd have to verify that.

--
Jean B.

Are you speaking of skins that start out dry, or fresh ones?
Those would be great for eggrolls! I'm going to have to look the
next time I get to the Asian market.
--
Jean B. BRBR


I think you can get both at Asian markets. I had small tofu Are you
speaking of skins that start out dry, or fresh ones?
Those would be great for eggrolls! I'm going to have to look the
next time I get to the Asian market.
--
Jean B. BRBR


I had tofu skins in China, not in the west. They were about 3" square,
unfried, used to rollup a filling. I looked it up in a cookbook that I have
(From the Earth, Chinese Vegetarian Cooking by Eileen Yin-Fei Lo) and it has a
few recipes for fresh bean curd skin vegetable rolls, which are like egg rolls,
but wrapped with bean curd skin, then deep fried.

The book says:

Like dried bean curd, this is a by-product of cooking soybean milk. ... It is
thinner than dried bean curd, more flexible, and a bit moist. It usually comes
in round sheets, about 2 feet in diameter, folded in a plastic package and
stored in the refrigerated sections of markets. These sheets usually come to
the stores frozen, eight to a package. Often a retailer will separate them and
crate four packages of two skins each, which is often how they are sold. If
you ask for them frozen you may receive a package of eight...... (more about
using them within two weeks, storage, etc) ... Often the packages read "spring
roll pastry" but they should not be confused with spring roll skins. Request
them by name from an Asian grocer, ask for sin wu pei, which translates as
"fresh bean curd skin."

By the way, I recommend this book. The recipes seem authentic: vegetable,
tofu, and some fish dishes (I know, not entirely vegetarian.) I think I got
it thru Jessica's Biscuit Cookbooks or Amazon.

Xray586 wrote:

I had tofu skins in China, not in the west. They were about 3" square,
unfried, used to rollup a filling. I looked it up in a cookbook that I have
(From the Earth, Chinese Vegetarian Cooking by Eileen Yin-Fei Lo) and it has a
few recipes for fresh bean curd skin vegetable rolls, which are like egg rolls,
but wrapped with bean curd skin, then deep fried.

The book says:

Like dried bean curd, this is a by-product of cooking soybean milk. ... It is
thinner than dried bean curd, more flexible, and a bit moist. It usually comes
in round sheets, about 2 feet in diameter, folded in a plastic package and
stored in the refrigerated sections of markets. These sheets usually come to
the stores frozen, eight to a package. Often a retailer will separate them and
crate four packages of two skins each, which is often how they are sold. If
you ask for them frozen you may receive a package of eight...... (more about
using them within two weeks, storage, etc) ... Often the packages read "spring
roll pastry" but they should not be confused with spring roll skins. Request
them by name from an Asian grocer, ask for sin wu pei, which translates as
"fresh bean curd skin."

By the way, I recommend this book. The recipes seem authentic: vegetable,
tofu, and some fish dishes (I know, not entirely vegetarian.) I think I got
it thru Jessica's Biscuit Cookbooks or Amazon.


Thanks! Those do, indeed, sound useful.

I don't think I have that book, so I'll also take a look at that.
Cookbooks are my weakness!
--
Jean B.