Chia hsien kao (Bean Curd Dumplings)

Ingredients

• three eggs
• one breakfastcupful of sugar
• one teaspoonful of salt
• half a pint of bean curd
• one-third of a grated nutmeg
• two breakfastcupfuls of haricot beans
• one teaspoonful of cream of tartar
• one teaspoonful of carbonate of ammonia
• sufficient ground beans to make a dough

Method

1. 1

   Beat eggs for five minutes, then mix in sugar, salt, bean curd, nutmeg, soaked haricot beans, cream of tartar, and carbonate of ammonia.

2. 2

   Add ground beans to form a dough.

3. 3

   Shape into walnut-sized balls, let rise, then fry in hot fat until light brown.

4. 4

   Drain and roll in powdered sugar before serving.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 49. The excerpt below is the record exactly as published.

Chia hsien kao (Bean Curd Dumplings.) Beat three eggs in a large bowl for about five minutes, and then stir into them one breakfastcupful of sugar, one teaspoonful of salt, half a pint of bean curd, and one- third of a grated nutmeg, two breakfastcupfuls of haricot beans which have been soaked till quite soft, and passed through a sieve, and one teaspoonful each of cream of tartar and carbonate of ammonia, and stir the mixture quickly into the ingredients already mixed in the bowl. Just sufficient ground beans to make a dough

Cook this with the app: pantry check, scaling, and the assistant.