How to Make Vegan Sui Gow (Chinese Dumplings)

This, folks, is how you do Vegan Asian right. I made this up on the fly and it was so good it got the thumbs-up from my stridently non-vegetarian guest. Not to mention baby Noah who, if you watch the video below, stole and munched on two of the as-yet-uncooked dumplings when I wasn’t looking.

Vegan Sui Gow

INGREDIENTS:

  • 250g hard tofu – minced
  • 1 Tbsp Japanese seawood – minced
  • 8 water chestnuts – minced
  • 1 Tbsp minced preserved radish (optional)
  • 1 Tbsp minced garlic
  • 2 stalks green onion, sliced
  • ½ tsp pepper
  • 3 Tbsps dried mushrooms, soaked in hot water, then minced
  • 3 Tbsps fried shallots
  • 1 Tbsp tapioca starch or cornstarch
  • ½ Tbsp mushroom seasoning
  • 1 tsp salt
  • ½ tsp sugar
  • 1 Tbsp sesame oil
  • 1 pack (50 pcs) egg-free wonton skins (I use Shanghai wonton skins)
  • Water for poaching
  • Oil for deep-frying

METHOD:

  1. Combine all filling ingredients and mix well.
  2. Place 1 heaped teaspoon filling in middle of wonton skin, then fold in half to make a triangle. Seal edges with water.
  3. Poach in boiling water for 2-3 minutes, until dumplings float and air pockets form on surface of filling.
  4. Remove with slotted spoon and toss with sesame oil to prevent sticking.
  5. Alternatively, deep-fry in oil at 180°C for 2-3 minutes until they float and air pockets form on surface of filling.

Vegetarian Sauce for Noodles and/or Asian Greens

INGREDIENTS:

  • 2 Tbsps soya sauce
  • 2 Tbsps vegetarian oyster sauce
  • 1 tsp sugar
  • 1 tsp mushroom seasoning
  • 1 tsp pepper
  • 1 Tbsp sesame oil

METHOD:

  1. In a saucepan, combine sauce ingredients and bring to a low simmer. Adjust seasoning as needed, then remove from heat and allow to cool. Toss through noodles (if using) or drizzle over poached sui gow and Asian greens before serving.

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