Vegan Sui Jao (Chinese Boiled Dumplings)
|Tvp||1 1⁄2 Cup (24 tbs), soaked|
|Hot water||1 Cup (16 tbs)|
|Soy sauce||1 Teaspoon|
|Garlic||6 Clove (30 gm)|
|Green onion stalk||1|
|Mushroom sauce/Oyster sauce||1 Tablespoon|
|Light soy sauce||1 Tablespoon|
|Sesame oil||1 Teaspoon|
|Sweet chili sauce||2 Tablespoon|
|Baked tofu blocks||2 , diced finely|
|Napa cabbage||1 Cup (16 tbs), finely chopped|
|Carrots||1⁄2 Cup (8 tbs), grated or finely chopped|
|Woodear mushroom||1⁄2 Cup (8 tbs), chopped finely|
|Chinese dumpling wrappers||20 Ounce (Two 10 Ounce Each Packets)|
1. Mix TVP with hot water and soy sauce, cover and let sit for five minutes.
2. In blender (or Magic Bullet blender), blend together garlic, ginger, green onion, coriander, mushroom flavouring, light soy sauce, sesame oil, and chili sauce until smooth.
3. Add the "smoothie" mix to the TVP, mix very well. Cover and set aside.
4. Chop up very finely the napa cabbage, the carrots, and woodear mushroom. Dice the baked tofu very finely. Add to the TVP and mix very well.
5. Mix the flour with water in a separate bowl. This will act as your "glue" to seal the dumplings.
6. Using a teaspoon, place 1/2 - 1 teaspoon of filling mix into the center of dumpling wrapper.
7. Using your finger, dip into the "flour glue" and using a small amount put on half of the wrapper. Fold over the wrapper and seal very well together. Repeat until all sui jao's are made.
8. Boil a large pot full of water (about 8 - 10 cups). Add 5 teaspoons of mushroom flavouring granules (or vegetable bouillon powder) and chop 5 napa cabbage leaves in thick slices, add to boiling water.
9. Add sui jao to the boiling water (depending on size of your pot, 10 - 20 at a time), boil for 8 minutes.
Serve sui jao with a sauce of 1 TBSP dark mushroom soy sauce, 1 TBSP light soy sauce, and 1 TSP Chinese vinegar.
You can also serve with sweet chili sauce and/or mushroom sauce
Makes approximately 70 - 80 dumplings.