How to make Vegan Siomai with Eggplants
Step 1
Sizzle finely chopped mushrooms, aubergines, bamboo shoots, and ginger root with oil for 10 minutes in a skillet.
Step 2
Then, stir in chopped spring onions, soy sauce, rice vinegar, and remove the pan from the heat.
Step 3
Grab one wrapper and wet the edges with cold water.
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Step 4
Shape your hand like an "O", sit the wrapper on it, and add two tablespoons of filling in the centre.
Step 5
Then, fold the wrapper edges, pinching them between your thumb and index finger. Don't seal the dumpling, but leave the centre open.
Step 6
Blitz a carrot in a blender and use it to top each dumpling instead of using the traditional fish roe.
Step 7
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.
