Lucky Pocket – Stuffed Bean Curd

The first time I made these Lucky Pocket was for a Chinese New Year potluck at my aunt’s place. It was so well received despite being my first attempt at making it! This is a vegetarian recipe but you can add meat inside if you wish. The recipe is very flexible and you can add whatever veggies you like. Note that I do not have exact measurements of the ingredients because I was making a big batch of this for a potluck. So eye ball the amount of filling you need based on the number of lucky pockets you’re making. I’ve added my rough estimates in the filling and seasoning section for approximately 6-8 pockets.

Ingredients for filling:
  • Carrots – julienne
  • Shimeji or Shiitake Mushrooms – sliced or cut into small pieces
  • Dried Black Fungus – re-hydrated & roughly chopped
  • Chives or Green Onion – diced
  • Olive Oil
** For 6-8 pockets, my estimate would be 1 med carrot, 1 pkg of Shimeji or 6 Shitake mushrooms, 1/4 cup of dried black fungus & a small bunch of chives or 2 green onion.
Seasoning for the filling:
  • Oyster Sauce
  • Sesame Oil
  • Sugar
  • Salt
** For the above estimated amount of filling, start with 2 tbsp of oyster sauce, 1/2 tsp of sesame oil, sprinkle of sugar and a pinch of salt. Taste your stir fry to adjust seasoning!
Ingredients for assembling the pockets:
  • Inari – bean curd pockets (found in most Asian grocery stores)
  • Chives – separated into individual “strands”, blanched in warm water for 15-30 seconds, you’ll need 1 long strand of chive per pocket


mixed veggie filling for the bean curd pockets
This is what the the cooked filling looked like.
  1. Heat a bit of olive oil in a pan. Add in the black fungus. Stir fry for about 2 minutes
  2. Add the mushrooms and carrots. Stir fry for another 2 minutes.
  3. Add the seasoning (oyster sauce, sesame oil, sugar and salt). You’d have to do some taste testing to get the flavour that you like. Cook until carrots are soften but still firm in the center, and the black fungus are still crunchy.
  4. Add the chives near the end and stir fry for another 1 – 2 minute. Remove from heat.
  5. Prepare bean curds according to packaged instructions. Usually this requires heating them up in boiling water. Open the pocket carefully and fill it about 1/3 to 1/2 way with the filling. Gather the open end of the pocket and use a strand of chive as a string to tie a knot. It’s easier if you loop the chive around two times before tying as it.
  6. Stuffed bean curd pockets - asian vegetarian dishServe right away or heat it up in the microwave.
  1. You can substitute any ingredients for the filling, such as celery, cooked bbq pork…etc.
  2. Since inari are usually cooked in a special sauce, I find the taste can over power the filling. So I put the inari in a pot of hot water for 5-10 seconds to get rid of some of the extra sauce and oil. This makes the lucky pocket less oily as well.
  3. You can make everything ahead and heat it back up in the microwave, 1 minute at a time with a wet paper towel over top to keep it from drying out.

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