• 2 pieces of bean curd pockets
  
• 3 oz of golden mushrooms
  
• 3 oz of water chestnuts
  
• 1 sheet of purple seaweed
  
• 1 sheet of bean curd skin
  
• 1 tablespoon flour
  
• 1 tablespoon water
  
• 1 tablespoon cornstarch
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 egg substitute
  

Mix flour and water into a smooth batter. Mince bean curd pockets and
water chestnuts. Wash the golden mushrooms, trim off the ends and
mince. Mix the minced ingredients with cornstarch, salt, pepper, and
egg substitute until well blended. This is the filling. (any
sort of bean curd can be subst.)

Place the purple seaweed on top of bean curd skin, then place the
filling on top of the purple seaweed. Roll into a 10X6 cm rectangular
block. Seal tightly with batter.

Steam 10 minutes over high heat.