Chinese Cabbage, Shiitake & Tofu Siu Mai Dumplings & spicy dipping sauce (vegan)

Siu Mai are traditional Chinese steamed dumplings usually served at a dim sum restaurant. Although traditionally made with shrimp and pork, there's many ways of making them veggie.

Here's what you will need for about 24 Siu Mai :

- Some round wonton wrapper

- About 1/3 of a Chinese Nappa cabbage

- 2 or 3 fresh Shiitake mushroom. If you can't find them fresh use the dried ones, let them soak in boiling water for about 30 min before use.

- Some extra firm tofu, about 100 g

- 1/2 small onion or 1/4 of a big yellow onion

- A piece of ginger root and 3 garlic cloves, or some already made ginger/garlic paste

- Green onion

- Sesame oil

- Mirin (If you don't have it on hand just add a bit or sugar instead)

- Soy sauce

- Salt

- Sesame seeds

- Chili flakes (optional)

- 1 carrot (or peas) for decoration, to give your Siu Mai that traditional restaurant look

- A bamboo steamer

- Round steamer paper liners (you can also use baking paper)

For the dipping sauce you will need :

- 1/4 cup soy sauce

- 1/4 cup rice vinegar

- Toasted sesame oil

- Sesame seeds

- Chili flakes

• First blanch your cabbage : bring some salted water to boil, add you cabbage, let it cook for about 1 min and drain it.

• Prepare all your elements for the filling. I chopped everything with a knife here but you can use a food processor.

• Finely chop your cabbage and crumble your tofu.

• Peel and grate your garlic cloves and ginger root, finely chop your onion and combine them to make a paste (or use a blender). If you are using already made garlic ginger paste, just add the onion to it.

• Remove the stem and finely chop your shiitake.

• Chop your green onion, the easiest way is to use a pair of scissors.

• Peel and cut your carrot into little pieces.

• Heat up some sesame oil on medium heat in a pan, add your ginger/garlic/onion paste.

• Once the onions start to sweat, add your Shiitake mushrooms and cook for about 2 min.

• In a bowl, combine your mushroom mix with the cabbage, add the tofu and green onions (Keep some to sprinkle on your Siu Mai later).

• Add About 4 tbsp of Soy sauce, 1 tbsp of mirin and 1 tbsp of toasted sesame oil.

• Add some sesame seeds, and chili flakes if you like it spicy. Let your filling cool before using it.

• Now it's time to wrap your Siu Mai!

• Prepare your dumpling station : take your filling, your wrappers, a little cup of water and your little pieces of carrots.

• Take a wrapper in your hand; Using your finger, moisten the edge of your wrapper with water.

• Add about 1 big teaspoon of filling in the center.

• Place your Siu mai between your thumb and index and close your wrapper on the filling. Rotate and press your dumping with your thumb and index to shape it into a small cylinder.

• Flatten the top of your filling with a teaspoon and add a piece of carrot in the center.

• To steam your dumplings, you can use a bamboo steamer, a regular steamer or check out my article on how to steam without a steamer.

• If you are using a bamboo steamer, put a steamer paper liner in your basket and place your Siu Mai, make sure they don't touch each other or they will get stuck together when they steam.

• Prepare a pot or a pan that is larger than your basket, add some water and bring it to a boil. Place your basket in it but always make sure the bottom of your basket is above the water level.

• Steam your Siu Mai for 10 to 12 mins. In the meantime prepare your dipping sauce!

• To make your spicy dipping sauce, combine the rice vinegar, soy sauce and toasted sesame oil in a small bowl.

• Sprinkle some chili flakes and sesame seeds on top.

• Keep your basket lid on until you serve your Siu Mai so that they stay warm. You can serve them in the basket just like at a dim sum restaurant, or plate them.

• Sprinkle some green onion on top, dip your Sui Mai in the sauce and eat!

ENJOY!