Vegan Spicy Steamed Dumplings
Ingredients
- 2 lbs bok choy
- 1 package wonton or dumpling wrappers
- 1 box firm tofu
- 1/4 cup mushrooms
- 1 tablespoon black bean sauce
- 1 tablespoon cornstarch
- salt to taste
- oil
Spicy sauce
- 3 tablespoons soy sauce
- 2 tablespoons chili oil with chili crumbs
- 1 tablespoon sesame oil
- 1 teaspoon Chinese black vinegar
- 1 teaspoon grated ginger
- 1 teaspoon sugar
Preparation
Whisk together the spicy sauce ingredients in a bowl until sugar dissolves and set aside.
Place julienned bok choy in a large bowl with 2 teaspoons salt and gently massage the salt into the vegetables. Set aside for 15-20 minutes.
In a heated pan with 1 teaspoon oil, sauté mushrooms until lightly brown, add black bean sauce, and stir until well combined. Set aside.
Pan fry the mashed tofu for 2 minutes or until brown and season with salt.
Place both the mushroom mixture and tofu in a big bowl.
Using a cheesecloth or your palms, squeeze as much liquid as possible out of the bok choy.
Add the tofu mixture and cornstarch to the bok choy, combine well, and season if needed.
Place a dollop of the mixture in the middle of a wonton wrapper, moisten the edges with water, and pleat to seal.
Place the dumplings on a steamer basket and steam for 15 minutes on high heat.
Remove and serve warm with the spicy sauce.
Tips
You can serve the sauce on the side or drizzle over the dumplings.
