Instructions: 1. Mince pork and scallion stalk. Blend together with soy sauce, sherry and sesame oil. Divide mixture in 8 parts.

2. Cut each bean curd cake diagonally in 2 triangles. Carefully scoop out a hole or pocket on 1 cut surface of each triangle. Stuff pork mixture into the pockets.

3. Arrange stuffed bean curd on a shallow heatproof dish and sprinkle with remaining soy sauce and sherry. Steam until done (about 30 minutes). See

"How-to Section".

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