Siu mai dumplings are one the tastiest dim sum nibbles, small in size but big in flavour.
We revisited the classic Cantonese recipe and made it 100% vegan with a delicious filling of shiitake mushrooms, eggplants, and bamboo shoots.
Sizzle finely chopped mushrooms, aubergines, bamboo shoots, and ginger root with oil for 10 minutes in a skillet.
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Then, stir in chopped spring onions, soy sauce, rice vinegar, and remove the pan from the heat.
Grab one wrapper and wet the edges with cold water.
Shape your hand like an "O", sit the wrapper on it, and add two tablespoons of filling in the centre.
Then, fold the wrapper edges, pinching them between your thumb and index finger. Don't seal the dumpling, but leave the centre open.
Blitz a carrot in a blender and use it to top each dumpling instead of using the traditional fish roe.
Line a bamboo basket with baking paper, put in the dumplings, and set the basket on a pot of boiling water. Steam the shumai for 10 minutes until soft and glossy and serve them warm.