Vegan Spicy Steamed Dumplings
Ingredients
- 2 pounds 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 all the spicy sauce ingredients in a bowl until sugar dissolves.
Place julienned bok choy in a large bowl with 2 teaspoons salt and gently massage the salt into the vegetables using your hands, then 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, then 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.
Squeeze as much liquid out as possible from the bok choy using a cheesecloth or your palms, add the tofu mixture and cornstarch, combine well and season if needed.
Place a dollop of the mixture in the middle of a wrapper, moisten the sides with water and pleat to seal.
Place the wontons on a steamer basket and steam for 15 minutes on high heat.
Remove and serve warm with the spicy sauce.
