This classic Cantonese dim sum staple, known as Hoy Jaw, features a crunchy exterior made from fried beancurd sheets encasing a savory mixture of taro, carrots, water chestnuts, and mushrooms. The filling is seasoned with soy sauce, sugar, and aromatics like garlic and coriander root, creating a delightful contrast between the crisp wrapper and the tender, slightly sweet vegetable interior. It is an excellent vegan appetizer that pairs perfectly with sweet chili sauce or plum sauce. Ideal for potlucks, parties, or as a hearty starter, these sausages are best served warm and crispy.
Vegetable Sausage
Description
This classic Cantonese dim sum staple, known as Hoy Jow, features a crunchy exterior made from fried beancurd sheets encasing a savory mixture of taro, carrots, water chestnuts, and mushrooms. The filling is seasoned with soy sauce, sugar, and aromatics like garlic and coriander root, creating a delightful contrast between the crisp wrapper and the tender, slightly sweet vegetable interior. It is an excellent vegan appetizer that pairs perfectly with sweet chili sauce or plum sauce. Ideal for potlucks, parties, or as a hearty starter, these sausages are best served warm and crispy.Ingredients
Directions
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Prepare the filling by peeling and coarsely chopping the taro, carrot, water chestnuts, and Chinese mushrooms. Coarsely chop the beansprouts.
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Heat 2 tablespoons of oil in a wok or frying pan over medium heat. Add the chopped garlic and coriander root, stirring for about 30 seconds until fragrant.
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Add the chopped taro, carrot, water chestnuts, mushrooms, and beansprouts to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
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Add the light soy sauce, sugar, and crushed black peppercorns to the vegetables. Toss to combine and cook for another minute. Remove from heat and let the filling cool completely.
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Make a slurry by mixing the flour with 2 tablespoons of water until smooth. This will be used to seal the rolls.
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Lay the beancurd sheets flat on a clean work surface. Place a portion of the cooled vegetable filling in a line along the center of each sheet.
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Roll the beancurd sheets tightly around the filling to form sausage shapes. Use the flour slurry to brush the edges and seal the rolls securely.
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Heat oil for deep-frying in a deep pot to 350&# 194;°F (175ðC). Carefully lower the vegetable sausages into the hot oil.
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Fry for 3-5 minutes, turning occasionally, until the beancurd sheets are golden brown and crispy.
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Remove the sausages from the oil and drain on paper towels. Serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 19.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.7mg1%
- Total Carbohydrate 4.0g2%
- Dietary Fiber 0.7g3%
- Sugars 0.0g
- Protein 0.6g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The filling must be completely cool before rolling to prevent the beancurd skin from becoming soggy and tearing.
If fresh coriander root is unavailable, you can substitute with the stems of fresh cilantro or a small amount of ground coriander.
For a crispier texture, ensure the oil temperature remains steady during frying. Do not overcrowd the pan.
These sausages are best served immediately after frying. They can be reheated in an oven or air fryer to restore crispiness, but microwaving will make them soft.
