Vegan Dim Sum

Ingredients

• 250 g flour
• 4 dried Mu-Err mushrooms
• 1 Carrot
• 1 stalk leek
• 1 small zucchini
• 3 tbsp Soy sauce
• 1 tbsp rice wine (or dry sherry)
• pepper (ground)
• soy sauce
• steamer basket (or bamboo baskets)

Instructions

1. 1.

   Knead the flour with 125 ml lukewarm water into a smooth dough. Wrap it in a damp kitchen towel and let rest for about 20 minutes.

2. 2.

   Rinse the Mu-Err mushrooms with hot water and soak for about 15 minutes. Peel and finely dice the carrot. Wash the leek, cut about 20 strips of ~10 cm length, and dice the remainder. Dice the zucchini. Drain the mushrooms, remove tough stems and chop small. Mix the prepared vegetable cubes with soy sauce, rice wine and pepper.

3. 3.

   Knead the dough on a lightly floured surface and roll into a log. Cut the log into 20 pieces. Roll each piece thinly to about thumb‑size and top with 1 tsp of vegetable filling. Set aside remaining vegetables. Gather the edges over the filling and twist slightly. Tie each pocket with a leek strip, letting the dough hang loosely.

4. 4.

   Bring water in a wok or pot to a boil so that the steamer basket area stays dry. Place the dim sum on the basket with space between them, cover and steam for about 10 minutes.

5. 5.

   Stir remaining vegetable cubes with a little soy sauce and serve in small bowls alongside the dim sum.