Vegetarian Dim Sum

Vegetarian Dim Sum Recipe

Ingredients

• 150g button mushrooms, finely chopped
• 100g firm tofu, crumbled
• 15g fresh root ginger, finely grated
• 2 garlic cloves, finely grated
• 5g dried orange peel, soaked in boiling water for 20 minutes
• 3 fresh water chestnuts, peeled (alternatively use canned chestnuts if fresh unavailable)
• 3 tsp cornflour
• salt and black pepper to taste
• 1 small carrot, diced
• 2 spring onions, finely sliced
• 18 wonton wrappers
• Non-stick spray for greasing
• Soy sauce, for dipping

Method

1. Add the chopped mushrooms and crumbled tofu to a bowl with the ginger and garlic.
2. Drain and squeeze the orange peel and finely chop. Add it to the bowl with the water chestnuts.
3. Add two teaspoons of the cornflour to the same amount of water in a bowl and stir.
4. Mix the cornflour mixture in with the mushroom and tofu mixture along with a good pinch of salt and pepper. Stir in the carrot and spring onion.
5. If you have time, cover and leave to stand in the fridge for 30 minutes for the flavors to infuse and the cornflour to help set the mixture.
6. Make your sealer for the dim sum by mixing the remaining teaspoon of cornflour with two tablespoons of water.
7. Take each wonton wrapper, brush with the sealer 1cm around the edge. Place a good teaspoonful of filling in the center of each wrapper. Gradually and carefully fold the sides up around the ball. Cup the dim sum in between your thumb and forefinger. Using a damp teaspoon press the mixture to form a smooth top. Place on a well-oiled stainless steel or bamboo steamer, greased or lined with a banana leaf or baking paper.
8. Put the steamer over a hot pan of boiling water and steam for 15 minutes.
9. Serve at once with soy sauce for dipping.