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“From VegNews- "The traditional steamed open-top dumpling called siu mai ("SHOE-mail") is usually filled with pork, shrimp, or chicken. Siu mai dumplings are not closed off, turning the top into a little window revealing what's inside.”
READY IN:
30mins
YIELD:
15-20 siu mai
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large skillet, heat margarine. Once it sizzles, add ginger and cook for 1 minute. Add seitan and mushrooms. Cook for 5 minutes, stirring occasionally. Stir in tamari and five-spice powder and cook for 3 minutes before adding hoisin sauce. Add cabbage and carrots and cook 5 more minutes.
  2. Make a circle with your forefinger and thumb. Place dumpling wrapper over your hand and then place a heaping teaspoon of filling in the center. Fold up sides of the dumpling, creating a little cup. Dot the middle of each dumpling with a pea for garnish.
  3. Fill a large saucepan 1/4 of the way with water, place over high heat, and bring to a boil. In a metal colander over the pot steam buns for about 15 minutes.

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