Vegan Spicy Steamed Dumplings
Ingredients
- 2 lbs bok choy
- 1 package wonton or dumpling wrapper
- 1 box firm tofu
- 1/4 cup mushrooms
- 1 tablespoon black bean sauce
- 1 tablespoon corn starch
- 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
Sauce
Whisk all spicy sauce ingredients in a bowl until sugar dissolves.
Dumpling
Place julienned bok choy in a large bowl with 2 teaspoons salt and gently massage with hands. 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, season with salt, then set aside.
Place both the mushroom and tofu mixtures in a big bowl.
Squeeze out as much liquid as possible from the bok choy using a cheesecloth or palms.
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 edges with water and pleat to seal.
Arrange the dumplings on a steamer basket and steam for 15 minutes on high heat.
Remove from steamer and serve warm with spicy sauce. You can serve sauce on the side or as pictured.
