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 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
Whisk together all spicy sauce ingredients in a bowl until sugar dissolves.
Place julienned bok choy in a large bowl with 2 teaspoons salt and massage gently 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. Set aside.
Pan fry the mashed tofu for 2 minutes or until brown, season with salt, and then place it in a big bowl with the mushroom mixture.
Using a cheesecloth or palms, squeeze out as much liquid as possible from the bok choy. Add the tofu and mushroom mixture, corn starch, and combine well. Season if needed.
Place a dollop of the mixture in the center of a wonton wrapper, moisten the edges with water, and pleat to seal.
Arrange the dumplings in a steamer basket and steam for 15 minutes on high heat. Remove and serve warm with the spicy sauce.
