Vegetarian “Siu Mai” Dumplings

Preparation Time 10 minutes
Cooking Time 25 minutes
Standing/Marinating 0 minutes
Serves 12 – 14 portions
Filling Dumplings
1 Tbsp peeled and grated fresh ginger 10 square wonton wrappers
1 Tbsp Shaohsing rice wine or dry sherry 15 frozen peas or carrots
1 Tbsp light soy sauce Or:
100g shredded cabbage Dumpling Dough (Yields about 400g dough)
50g frozen peas (optional) 250g plain flour
3 rehydrated shiitake mushrooms, finely chopped 1/2 cup slightly warm water
1 large spring onion, finely chopped 1 tsp vegetable oil
2 tsp cornflour 1/2 tsp salt
1/2 tsp toasted sesame oil Dipping Sauce
sea salt and grounded black pepper, to taste 1 Tbsp hot chili sauce
1 Tbsp light soy sauce

Method:

For the dough:

  1. Add salt and oil to the warm water. Stir till the salt has dissolved completely.
  2. Pour in plain flour in a deep bowl. Slowly add the warm water mixture, little by little until the dough is looks slightly sticky. Continue mixing until the dough comes together in a large, clumpy ball.
  3. Seal the bowl with clingwrap and allow to relax for about 10 – 15mins.
  4. Now, start kneading the dough. As you knead, the dough will become elastic and shiny. If you find that it’s too dry, add a little more warm water; if it’s too wet, add a little more flour.
  5. The dough is ready to be rolled into wrappers as soon as it is smooth and pliable.

Filling:

  1. In a large bowl, combine the cabbage, ginger, peas, rice wine, soy sauce, cornflour, sesame oil, mushrooms and spring onion. Sprinkle with salt and pepper and mix well.

Dumplings:

  1. Take 1 wonton wrapper and place 1 heaping teaspoon of the filling in the centre.
  2. Gather up the sides of the wonton wrapper and mould around the filling into a ball shape, leaving the centre exposed. Dip your finger in some water and run it around the top of the wonton wrapper. Fold the excess wrapper down and pinch the wonton wrapper around the filling firmly to prevent it from opening up and separating from the filling when cooked (*See picture).
  3. Top each dumpling with a pea or cut carrot.
  4. Oil the bottom of a bamboo steamer and/or line it with a piece of perforated parchment paper.
  5. Place the dumplings in the steamer, cover with a lid and place over a pan or wok of boiling water (make sure the water does not touch the bottom of the steamer).
  6. Steam the dumplings until cooked, 7 to 8 minutes.
  7. For the dipping sauce: Meanwhile, combine the chili and soy sauces in a bowl. Serve with the dumplings.