Instructions: Filling: Combine potato, water chestnuts, cornstarch, salt, soy sauce and sesame oil in a medium bowl. Unfold bean curd skin; place on work surface with narrow edge toward you. Spread potato filling evenly across middle of bean curd skin. Fold bottom half up over filling, then fold in sides. Brush top and side edges with cornstarch mixture (reserve remaining mixture). Genetly roll up to form a loose cylinder; set aside.

Sauce: Combine pickles, sugar, vinegar, ketchup, soy sauce and hot pepper sauce in a small sauceptan. Bring to a boil over medium heat. Add reserved cornstarch solution and cook, stirring, until sauce boils and thickens, about 2 minutes.

Heat oil in wok or in large deep skillet over high heat. Carefully place filled bean curd skin into wok seam-side down and cook, turning once, until golden brown on both sides, about 2 minutes per side. Transfer to large serving platter. Cut in half lengthwise, and then crosswise into 12 pieces. Pour sauce over all and garnish with cilantro if desired.

This recipe yields 4 servings.

Comments: In China, bean curd skin is molded into a fish shape and then sliced into servings. Its name comes from the red envelopes of money given to children by their elders during the new year celebrations.

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