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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)
  Ginger 2 Inch
  Green onion stalk 1
  Coriander 2 Tablespoon
  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)
  Flour 1 Tablespoon
  Water 2 Tablespoon

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.

Recipe Summary

Difficulty Level: 
Main Dish
Halal, Vegan, Vegetarian
Party, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
8 Minutes
Ready In: 
38 Minutes
Usually, we make this with ground lamb and beef or just ground beef, but since we're implementing a vegan diet, I wanted to try this favourite out with a vegan alternative. The results are awesome! I loved it SO much and am so happy to have found a vegan alternative for one of my most beloved comfort foods. It did not take any much longer than it normally would, maybe just a little bit extra time for chopping the veggies, and the normal time for assembling the dumplings. If you've tried my meat sui jao and loved it, I encourage you to give this vegan alternative a try. It is just as flavour-filled and very filling also. You absolutely do not miss the meat, and while the filling mix is more "loose" than what meat is, once cooked, it is very similar. Hope you love it as much as we did. Happy Cooking, Happy Eating!

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Vegan Sui Jao (Chinese Boiled Dumplings) Recipe