Spicy Vegan Steamed Dumplings
Ingredients
- 2 lbs bok choy
- 1 package wonton or dumpling wrappers
- 1 box firm tofu
- 1/4 cup saute mushrooms
- 1 tablespoon black bean sauce
- 1 tablespoon corn starch
- salt to taste
- oil
Spicy sauce
- 3 tablespoons soy sauce
- 2 tablespoon chilli oil with chilli crumbs
- 1 tablespoon sesame oil
- 1 teaspoon Chinese black vinegar
- 1 teaspoon grated ginger
- 1 teaspoon sugar
Preparation
Whisk all spicy sauce ingredients in a bowl until sugar dissolves.
Place julienned bok choy in a large bowl with 2 tsp salt, using your hands, gently massage salt into veggies and set aside for 15-20 minutes.
In a heated pan with 1 tsp oil, sauté mushrooms until lightly brown, add black bean sauce and stir until well combined, then set aside.
Pan fry mashed tofu for 2 minutes or until brown, season with salt, then place both the mushroom mixture and tofu in a big bowl.
Using a cheesecloth or your palms, squeeze as much liquid out as possible from 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 wrapper, moisten the sides 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.
