Quoted from ‘Breezing into Motherhood’.

Ingredients
5 pieces of soft bean curd (cut into halves)

Fillings
400g of minced meat
1 tablespoon of chopped water chestnut
50g of minced salt fish
2 tablespoon of coriander and spring onion
1 tablespoon of corn flour
1 tablespoon of light soya sauce
Pepper

Method
1. Mix Fillings and divide into 10 portions. Roll into ball shapes.
2. Stuff Fillings with bean curd.
3. Steam stuffed bean curd for 10 minutes. Remove and serve hot.