Page 38 - Veggiefood Presentation

Veggie Steamed Dumplings

Ingredients Method

225 g firm tofu Cut the tofu in half horizontally and lay
55 g carrots (coarsely grated) between layers of paper towels. Place on a
55 g cabbage (shredded) plate, top with another plate, and place a
weight on top (a can of vegetables works well).
2 tablespoons red pepper (finely Let stand 20 minutes. After 20 minutes, cut the
chopped) tofu into 1/4-inch cubes and place in a large
2 tablespoons spring onion (finely mixing bowl. Add the carrots, cabbage, red
chopped) pepper, spring onion, ginger, coriander, soy
2 teaspoons fresh ginger (finely sauce, hoisin, sesame oil, egg, salt, and pepper.
minced) Lightly stir to combine.
1 tablespoons coriander leaves
(chopped) To form the dumplings, remove 1 wonton
1 tablespoon soy sauce wrapper from the package, covering the others
1 tablespoon hoisin sauce with a damp cloth. Brush the edges of the
2 teaspoons sesame oil wrapper lightly with water. Place 1/2 rounded
1 eggs (lightly beaten) teaspoon of the tofu mixture in the center of
1 teaspoon sea salt the wrapper. Shape as desired. Set on a sheet
1/4 teaspoon ground black pepper pan and cover with a damp cloth. Repeat
procedure until all of the filling is gone.
(freshly)
1 bowl water (plus additional water for
steamer) Using a steaming apparatus of your choice,
40 wonton wrappers (small) bring 1/4 to 1/2-inch of water to a simmer over
Olive oil cooking spray (for the steamer) medium heat. Spray the steamer’s surface
Preheat the oven to 90c. (To keep lightly with the non-stick vegetable spray to
warm) prevent sticking. Place as many dumplings as
will fit into a steamer, without touching each
other. Cover and steam for 10 to 12 minutes
over medium heat. Remove the dumplings
from the steamer to a heatproof platter and
place in oven to keep warm. Repeat until all
dumplings are cooked.