Vegetarian Steamed Dumplings with Shiitake Mushrooms, Ginger, and Coriander

For a vegetarian dim sum treat, try these delicious Thai Steamed Dumplings made with a shiitake mushroom-tofu filling. My husband and his daughter couldn't believe these dumplings were vegetarian - they tasted so much like the pork dumplings he orders at his favorite Chinese dim sum place! Wonton wrappers work for this recipe, but if you can find round dumpling wraps (frozen at Asian/Chinese food stores), your dumplings will be even more delicious. The filling is quickly made in a food processor, then just wrap and steam. Serve with soy and/or chili sauce (or other optional sauces listed), and ENJOY!

Prep Time: 25 minutes

Cook Time: 20 minutes

Ingredients:

• SERVES 4 (or more)
• 1 package frozen round dumpling wrappers (or substitute regular wonton wrappers)
• 1 banana leaf for steaming (available frozen at most Asian/Chinese food stores)
• FILLING:
• 3 cups sliced fresh shiitake mushrooms
• 1 cup cubed medium-firm tofu (about 2/3 package)
• 1 thumb-size piece galangal OR ginger, sliced
• 3-4 cloves garlic
• 2 spring onions, sliced
• 1/2 cup fresh coriander leaves and stems, chopped
• 1/4 tsp. white pepper
• 3 Tbsp. soy sauce
• 2 Tbsp. sesame oil
• 1 tsp. chili sauce (or more if you want them spicy)
• 1/4 cup vegetarian simulated chicken stock (or vegetable stock)

Preparation:

1. Remove dumpling wraps and banana leaf from freezer. Allow banana leaf to thaw at least 30 minutes. The dumpling wraps will need at least 2 hours before using.
2. Prepare a steamer by lining it with 1 or two layers of banana leaf (to keep dumplings from sticking). I used a traditional bamboo steamer set over a pot of boiling water, but you could also use a colander with a tight-fitting lid.
3. Place all Filling Ingredients together in a food processor or large chopper and blitz to create the mushroom-tofu filling.
4. Lay 6 dumpling wrappers out at once over a clean working surface. Also have ready a small bowl of water for sealing the dumplings.
5. Spoon a little of the filling in the middle of each wrapper (about 1 tsp.). Then dip your fingers (or a pastry brush) in the water and moisten all around the outside of the wrapper.
6. Bring the sides of the wrapper up over the filling and press together to seal. If it doesn't seal, moisten the edges with a little more water.
7. Pinch along the seal to create a decorative edge (see picture).
8. Set the finished dumplings on a plate dusted with corn starch or flour. Steam the dumplings right away, or cover and refrigerate up to 3 hours.
9. To steam, place the dumplings in the banana leaf-lined steamer (they can be touching) and steam over high heat for 15 to 20 minutes (mushrooms need to be well cooked).
10. Serve with soy sauce and chili sauce, OR a mixture of the following: 2 Tbsp. soy sauce, 2 Tbsp. Thai sweet chili sauce, 1 Tbsp. sesame oil, 1-2 tsp. regular Thai chili sauce (such as Nam Prik Pao Chili Sauce), plus 1-2 Tbsp. fish sauce (adjust according to desired saltiness).

Optional Last Step: For chewier pan-fried dumplings (goyza / pot sticker style), set a frying pan over medium-high heat. Add 1 Tbsp. oil and briefly fry the steamed dumplings to brown the bottom and sides. They brown very quickly, so stay with them! This step only takes a few extra seconds, but makes the dumplings extra yummy.

Make-Ahead Instructions: If serving company, I recommend steaming the dumplings ahead of time. Then cover and place in the refrigerator. When your company arrives, re-steam on high heat for 5 minutes and serve. Leftover cooked dumplings can also be frozen. Thaw before cooking, then steam and serve. ENJOY!

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