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Feb 17, 2007 07:23 PM

Chinese Mock/Vegetarian Duck/Goose

Does anyone have a recipe for vegetarian duck or goose using tofu (bean curd) sheets? Specifically, I'm looking for the version that is bean curd sheets layered with finely chopped shiitake mushrooms that is then braised, not fried.

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  1. So, Humbucker, it looks like you never got a response. I'd really like a recipe... Does anyone have one?? It can even be fried!

    1. jan_b or Humbucker,

      Are you folks referring to the vegetarian duck that's prepared in a jelly-roll technique?

      If so, this is what my mom does.

      Soak your Shitake mushrooms, then finely dice. Set aside and reserve some of the soaking liquid for later use.

      Dice up some firm beancurd, scallions, bamboo shoots, baby corn (or just use corn kernels), and water chestnut.

      Heat up your skillet, or wok, and make a cornstarch slurry with some soy sauce, hoisin sauce, salt, sugar, the mushroom liquid, chopped garlic and minced ginger and diced onion. Use approx. a 2:1 ratio of soy to hoisin sauce (can substitute fake oyster sauce for hoisin, or use real oyster sauce if it doesn't have to be pure vegetarian). Once the sauce thickens, add your diced mushrooms, along with the other diced up ingredients mentioned up above. Stir fry for about a minute or so until ingredients are completely heated and coated.

      Then roll out your beancurd sheets, and spread the mushroom/soy/hoisin filling on the sheets, leaving about 1/2 inch room along the border. If you have one of those sushi rollers mats, this would be a good place to use it for the rolling. If not, use a cheesecloth, or barring that, aluminum foil.

      Once the beancurd sheet is rolled, brush it with hoisin sauce then drizzle it with sesame oil.

      Now, there are two ways to "cook" this duck. There are some who prefer to steam it, and others who prefer it braised using the soy sauce and hoisin mixture as the sauce for the braising.

      Personally, when my mom gets fancy, she doesn't dress the duck when it's stuffed and rolled. She first steams it and then when it's done steaming, she heats up her wok with a good amount of peanut oil and drops the duck into the oil for a quick browning on all sides, then removes it and dresses it with hoisin sauce and some sesame oil and toasted sesame seeds.

      She serves it sliced, and with Chinese Peking Duck style pancakes and those colored chips.

      Hope this helps and enjoy.

      2 Replies
      1. re: ipsedixit

        Are your tofu skin sheets hard? Mine are, so we dip them in hot water (like summer rolls) before we use them. The recipe itself is pretty much the same.

        1. re: funniduck

          Depends, but generally no. Many times we will make our own, which will not need pre-soaking. Sometimes you can buy them fresh at the market as well.

      2. Here is a recipe that sounds somewhat similar to ipsedixit's family recipe.

        1. Thank you both, ipsedixit and tovegigirl! Both recipes look great and are just what I'm looking for! I love the vegetarian duck dim sum and I'm looking forward to trying these recipes.

          2 Replies
          1. re: jan_b

            If you try either recipe, let us know how it is. :-)

            1. re: jan_b

              This is one of my favorite dishes too. It would be amazing to make this at home.