Spicy Vegan 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
Place julienned bok choy in a large bowl with 2 teaspoons salt and gently massage the salt into the vegetables, then set aside for 15-20 minutes.
In a heated pan with 1 teaspoon oil, sauté mushrooms until lightly browned, add black bean sauce and stir until well combined, then set aside.
Pan fry the mashed tofu for 2 minutes or until browned and season with salt.
Combine the mushroom mixture and tofu in a large bowl.
Squeeze out as much liquid as possible from the bok choy using a cheesecloth or your hands.
Add the tofu mixture and cornstarch to the bok choy, mix well and season if needed.
For the spicy sauce, whisk together soy sauce, chili oil, sesame oil, Chinese black vinegar, grated ginger and sugar in a bowl until the sugar dissolves.
Place a dollop of the filling mixture in the center of a dumpling wrapper, moisten the edges with water and pleat to seal.
Arrange the dumplings in a steamer basket and steam for 15 minutes over high heat.
Remove the dumplings and serve warm with the spicy sauce.
Tips
Serve the spicy sauce on the side or drizzled over the dumplings as desired.
