Cut bean curd sheets into 5” x 10” sheets. Cut seaweed into thin strips. Mince button mushrooms. Boil potatoes until tender (can easily pierce a chopstick through) and remove skin.

In a frying pan, add oil, mushroom and salt. Cook mushrooms until tender.

In a mixing bowl, add potatoes, seaweed, mushrooms, salt, mushroom seasoning, milk (optional), olive oil, water, and white pepper. Mix into a paste consistency.

Distribute the potato paste evenly onto the bean curd sheets and wrap tightly (no air bubbles). Seal with flour paste (flour mix in water). Deep fry until golden brown. Cut to bite sizes and serve.