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