Steps

1. Finely chop King Oyster Mushrooms (1 pack, 100g) into 3-5mm cubes.
   🕒 00:38
2. Finely chop 1/4 Onion (60g).
   🕒 00:51
3. Finely chop 2 Green Onions.
   🕒 00:58
4. In a bowl, combine 150g Pork Mince, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Potato Starch, 1 tsp Chicken Stock Powder, 1 tsp Grated Garlic, a pinch of Salt, and a pinch of Pepper. Mix until the mixture becomes sticky.
   🕒 01:03
5. Add the chopped king oyster mushrooms, onion, and green onions to the mixed pork mince and combine until the ingredients hold together.
   🕒 01:24
6. Make a cut along one side of 4 Fried Tofu Pouches and open them into a pocket shape.
   🕒 01:42
7. Firmly stuff the mixed filling into each opened fried tofu pouch, ensuring it reaches the corners. [Here's the trick!] No need to blanch the fried tofu pouches.
   🕒 01:51
8. Lightly oil a frying pan and heat over medium heat.
   🕒 02:14
9. Arrange the fried tofu pouches in the pan and cook until the bottom side is browned.
   🕒 02:27
10. Flip them over, then reduce the heat to low-medium.
    🕒 02:36
11. Add 7 tbsp Water, cover with a lid, and steam-grill over low-medium heat for 8 minutes.
    🕒 02:48
12. If there is still water remaining, continue to heat while evaporating the moisture, and cook the other side until browned.
    🕒 03:02
13. Once both sides are browned and the moisture has evaporated, transfer to a plate and serve.
    🕒 03:20