Vegetable Sausage (Hoy Jow)

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.

Cuisine: Chinese, Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 12

Calories: 250

Dietary: Vegan, Vegetarian

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.

Directions

1
Prepare the filling by peeling and coarsely chopping the taro, carrot, water chestnuts, and Chinese mushrooms. Coarsely chop the beansprouts.
2
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.
3
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.
4
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.
5
Make a slurry by mixing the flour with 2 tablespoons of water until smooth. This will be used to seal the rolls.
6
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.
7
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.
8
Heat oil for deep-frying in a deep pot to 350°F (175°C). Carefully lower the vegetable sausages into the hot oil.
9
Fry for 3-5 minutes, turning occasionally, until the beancurd sheets are golden brown and crispy.
10
Remove the sausages from the oil and drain on paper towels. Serve warm.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 250kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Sodium 350mg15%
Total Carbohydrate 30g10%
Dietary Fiber 4g16%
Sugars 3g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/vegetable-sausage-hoy-jaw-3/