Dried Beancurd Sheets / Dumpling Question

[banjoboy]

I'm following a recipe for vegetarian dumplings that includes dried beancurd in the dumpling. Do you figure it's necessary to soak the sheets first, or can they just be added to the filling mixture and will soften up when the dumplings are cooked? Thanks.

[acecil]

I love dumplings, and yours sounds interesting. Would you share the recipe?

[cutipie721]

Depends on what kind you're talking about... Beancurd sheets are available fresh or dried.

Fresh beancurd sheets can be found in the refrigerated section of an Asian market.
http://3.bp.blogspot.com/_5Lr__3xMU9s/SIUkWLt3-GI/AAAAAAAAAjU/d1bMqYthh6Q/s1600/beancurd.JPG

They're pliable, usually used as wrapping, no pre-soaking required. If it is, like you said, used IN the dumpling as a filling, you can just chop it up straight out of the package.

Dried beancurd, like this one http://www.hunchun.gov.cn/files/hunch... has to be treated before incorporating into other ingredients. You can either soak or deep fry it.

[banjoboy]

Thanks, Cutiepie. My kind is of the dried variety. I'll do the soaking.