Vegan Wan Tans

Ingredients

• 10 g dried Mu-Err mushroom (or oyster mushrooms)
• 60 g frozen sugar snap peas
• 2 carrots
• 70 g Chinese cabbage
• 60 g bamboo shoots (glass)
• 60 g mung bean sprouts
• 1 Garlic clove
• 2 tbsp cashew nuts (30 g)
• 1 tbsp Rapeseed Oil
• soy sauce
• 5-spice mix
• 0.75 tsp sambal oelek
• 26 wan-tan wrappers (9 x 9 cm)

Instructions

1. 1.

   Rinse mushrooms with hot water and soak for 2–3 hours. Then slice mushrooms into fine strips.

2. 2.

   Thaw sugar snap peas, then cut into thin strips. Peel and finely dice carrots. Wash Chinese cabbage, rinse, and cut into very fine strips. Drain bamboo shoots and chop finely. Rinse mung bean sprouts, shake dry, peel garlic, and mince both together.

3. 3.

   Chop cashew nuts, toast in a pan without oil for 3 minutes over medium heat, then set aside. Heat oil in the same pan. Stir-fry all vegetables for about 5 minutes over medium heat. Add soy sauce, 5-spice powder, 1–2 tbsp water and sambal oelek, then simmer for another 3–5 minutes. Finally add cashews.

4. 4.

   Brush each side of a wan-tan wrapper with water, place 1–2 tsp vegetable filling in the center, fold edges together to seal. Bring salted water to a boil in a steamer. Place wan-tans on top (do not touch) and steam for 5–7 minutes.