Vegan Dim Sum

This recipe actually I wrote in October 2015 after a year I started to cook on weekend. Firm tofu is well known in Asia, especially in Indonesia. Tofu contains a good protein, made from soy bean and this ingredient can be cooked into variant dishes (avoid if you're allergic to soybean).

Dim Sum also a well known dish around the world, many items can be called part of dim sum, such as dumplings, shumay, hakaw, steamed bun, egg roll etc. Today's recipe is shumay, a steamed dumplings which originally filled with mince pork, chicken, or shrimp but for vegan and vegetarian, we can use firm tofu as substitute. Still delicious and tasty, let's take a look.

First step we have to prepare a steamer because this shumay will be steamed when the steam is already hot. Then process the tofu, I use fried firm tofu and process it until smooth in the food processor.

Then, mix the tofu with defrosted frozen mixed vegetables and starch flour, seasoning well with soy sauce, vegetarian oyster sauce, sesame oil, salt and white pepper, then stirred until well combined.

Prepare the dumpling skin, put the filling in the center and fold the skin. Repeat until the filling is done.

After that, sprinkle the shumay with grated raw carrots on each shumay.

Steam the shumay in the hot steamer for 15 minutes until cooked completely.

Serve the shumay with chili oil or I like to serve it with peanut sauce.

This shumay is so tasty, fluffy, salty, and perfect for side dish when you cook some chinese food, such as noodles or anything else. Hopes you like this recipe, enjoy!!

Get the recipe: Vegan Shumay

Portion: 4

Prepare time: 5 minutes

Active time: 5 minutes

Inactive time: 15 minutes

Total Cooking time: 20 minutes

Ingredients:

4 pcs Fried Firm Tofu

100 gr Frozen Mixed Vegetables, defrost

3 tbs Starch Flour

1 tbs Soy Sauce

2 tbs Vegetarian Oyster Sauce

1 tsp Sesame Oil

1 tsp Salt

1 tsp White Pepper

20 pcs Dumpling Skins

2 tbs grated Raw Carrot

Chili Oil or Peanut Sauce for dipping

Directions:

1. Preheat the steamer then process fried firm tofu in the food processor and blitz until smooth.

2. Prepare a large bowl, mix the tofu with frozen mixed vegetables and starch flour, seasoning well with soy sauce, vegetarian oyster sauce, sesame oil, salt and white pepper, then stirred until well combined.

3. Put the filling in the center of dumpling skin and fold the skin. Repeat until the filling is done.

4. Sprinkle the shumay with grated raw carrots on each shumay.

5. Steam the shumay in the hot steamer for 15 minutes until cooked completely.

6. Serve the shumay when it's warm with chili oil or peanut sauce.

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