Vegan siu mai dumplings
Ingredients
Dumplings
- 1 packet wonton wrappers
- 150g of silken tofu, mashed
- 1 spring onion , white bulb finely chopped and green part reserved for the dipping sauce
- 1 garlic clove , crushed
- fresh ginger , 1cm piece, grated
- 50g of shiitake mushrooms , finely chopped
- 1 carrot , (medium) grated
- 1/2 white cabbage , shredded
- 1 tsp mirin
- 1 tsp soy sauce
- 2 tsp cornflour
- 1 tsp sesame oil
- salt
- black pepper
- savoy cabbage leaves , for steaming (optional)
Dipping sauce
- 2 tbsp of soy sauce
- 1 pinch of dried chilli flakes
Method
1
Heat the teaspoon of sesame oil in a wok or large frying pan and add the chopped white part of the spring onion. Stir to warm through then add the garlic and ginger and cook for another minute
2
Tip the mushrooms into the pan and cook until softened. Add the carrot and cabbage and stir for a couple of minutes before mixing in the mashed tofu
3
Add the mirin and soy sauce and season to taste with salt and pepper. Add extra sauce and seasoning according to your preference
4
Mix the cornflour with a teaspoon of water to make a thick paste then stir this into the pan with the filling. Remove from the heat and allow to cool
5
While the mixture cools, make the dipping sauce. Slice the reserved green part of the spring onion and combine with the soy sauce and chili flakes. Set aside
6
Dampen a tea towel or cloth to cover the wrappers and stop them drying out as you work with them. Working one at a time, use a pastry brush to dampen the edges of each wrapper with water
7
Place a teaspoon of filling on to the wrapper and bring the wrapper up gently to fold around the filling, leaving it loosely open on top. Keep the dumplings on a piece of floured greaseproof paper until ready to cook
8
Line a steamer basket with greaseproof paper or savoy cabbage leaves and add the dumplings. Place over a simmering pan of water and steam for 15 minutes until softened and cooked through
9
Serve hot with the dipping sauce alongside
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Vegan siu mai dumplings
