Chinese Vegetarian Dim Sum Delights: A Symphony of Textures and Flavors

Allergens

Contains no common allergens unless specified.

Ingredients

• Har Gow Wrappers (20 pcs) Shiitake Mushrooms (4 pcs, finely chopped) Napa Cabbage (100g, finely chopped) Shrimp (200g, peeled and deveined, for shrimp lovers) Water Chestnuts (200g, finely diced) Enoki Mushrooms (100g, separated) Garlic Chives (50g, finely chopped) Vegetarian Abalone (1 can) Vegan Oyster Sauce (3 tbsp) Soy Sauce (2 tbsp) Sesame Oil (1 tbsp) Sugar (1 tsp) Cornstarch Slurry (2 tbsp cornstarch mixed with 2 tbsp water) Salt and Pepper, to taste Vegetable Oil, for brushing

Instructions

1. Prepare the filling by combining shiitake mushrooms, napa cabbage, water chestnuts, enoki mushrooms, garlic chives, vegetarian abalone, vegan oyster sauce, soy sauce, sesame oil, sugar, salt, and pepper in a large bowl. Mix well.
2. Assemble the dim sum by placing a heaping teaspoon of filling into each har gow wrapper. Fold and pinch the edges to seal the dumplings tightly.
3. Prepare a steamer basket with parchment paper or silicone liners. Place the filled dim sum in the steamer, leaving some space between them for even cooking. Cover the steamer with a lid.
4. Steam the dim sum over boiling water for 15 20 minutes, or until the wrappers are translucent and the filling is cooked through.
5. Brush the steamed dim sum with vegetable oil to give them a golden glow before serving.

Chef’s Insight

The balance of flavors and textures in this dish is crucial to its success. Experiment with different combinations of fillings to find your favorite mix.

Notes

Use fresh ingredients for the best flavor and texture.