Vegetarian Chai Dim Sim
|Won ton wrappers/3 servings of dai-bao||30|
|Soya mince/Vegetarian chicken mince||2 Cup (32 tbs)|
|Finely shredded cabbage||1 Cup (16 tbs)|
|Spring onion||2 , finely minced|
|Garlic||1 Clove (5 gm), crushed|
|Finely grated fresh ginger||1 Teaspoon|
|Bamboo shoots||2 Tablespoon, minced|
|Soya sauce||2 Tablespoon|
|Sesame oil||1 Tablespoon|
|Chili sauce||1 Teaspoon|
|Eggs||2 Small, beaten|
|Peanut oil||4 Tablespoon|
Soak mushrooms in hot water for 30 minutes and mince finely.
While making vegetarian chicken, prepare the filling and won-ton wrappers or dai-bao.
Heat peanut oil in a pan.
Saute spring onions, garlic, ginger for 1 minute.
Add cabbage and mushrooms, bamboo shoots.
Stir well and fry for 4 minutes.
Add salt, chilli sauce, sesame oil, soya sauce and mix well.
Remove from heat.
Sprinkle cornflour and stir in beaten egg and mix well.
Take won-ton wrapper or pieces of dai bao in the palm of your hand.
Put a tablespoon of mixture in the centre and gather up the pastry to enclose filling.
With the back of a spoon press points of the dough down to cover.
Squeeze dumpling firmly to make dough adhere to filling.
Grease well a steamer, place the dumpling on it and steam for 10 minutes.
Serve at once with See-Yau-Laht-Jiu jeung (chilli-soya sauce) or simple garlic-chilli sauce.