42min 4 ppl
Mushroom Siew Mai
60 minutes
4 people
Medium31–60 min or 7–12 steps
60 min · 8 steps
Medium: 31–60 min or 7–12 steps
224 kcalper person
Protein 10g
Carbs 28g
Fats 8g
About this dish
Open-topped dumplings packed with finely chopped king oyster and shiitake mushroom, tofu and water chestnut, steamed until juicy, finished with a scatter of carrot for colour.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsfinely diced200 g
- Spring onionsfinely chopped2
- Carrotsfinely diced, to garnish1
Plant Proteins
- Firm tofupressed and crumbled150 g
Tins & Jars
- Water chestnutsdrained and finely diced60 g
Dried Goods
- Dried shiitake mushroomssoaked and finely diced30 g
- Cornflour1 tbsp
- Spring roll wrapperscut into rounds, for wrapping24
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Sesame Oil1 tsp
Utensils
- Mixing bowl
- Steamer basket
- Chopping board
- Sharp knife
Method
1
Finely dice the king oyster mushrooms and combine with the soaked shiitake mushrooms and crumbled tofu in a mixing bowl.
Approx. 8 minutes
2
Add the water chestnuts, spring onions, light soy sauce, sesame oil, white pepper and cornflour, then mix vigorously in one direction until the filling becomes sticky.
Approx. 5 minutes
3
Cut the spring roll wrappers into rounds.
Approx. 6 minutes
4
Place a wrapper round in your palm, spoon a tablespoon of filling into the centre, and gently cup your hand to shape the sides upward, leaving the top open.
Approx. 15 minutes
5
Tap the base of each dumpling flat and press a few grains of diced carrot onto the exposed filling. Repeat with the remaining wrappers and filling.
Approx. 10 minutes
6
Arrange the dumplings in a steamer basket lined with baking paper, leaving space between each.
Approx. 4 minutes
7
Steam over boiling water for 10 minutes until the wrappers are translucent and the filling is heated through.
Approx. 10 minutes
8
Serve immediately while hot.
Approx. 2 minutes
