Vegan Siu Mai

Name: Vegan Siu Mai
Ingredients: 3 1/2 tablespoons non-hydrogenated margarine; 1 tablespoon gingerroot, grated; 2 cups seitan, chopped small; 1/2 cup shiitake mushroom, sliced thinly; 2 tablespoons tamari; 1 tablespoon five-spice powder; 1 tablespoon hoisin sauce; 2 cups shredded cabbage; 1 cup shredded carrot; 1 (8 ounce) package wonton skins; 1/4 cup cooked peas

11 ingredients

3 steps

Ingredients

3 1/2 tablespoons non-hydrogenated margarine
1 tablespoon gingerroot, grated
2 cups seitan, chopped small
1/2 cup shiitake mushroom, sliced thinly
2 tablespoons tamari
1 tablespoon five-spice powder
1 tablespoon hoisin sauce
2 cups shredded cabbage
1 cup shredded carrot
1 (8 ounce) package wonton skins
1/4 cup cooked peas

Directions

1

In a large skillet, heat margarine. Once it sizzles, add ginger and cook for 1 minute. Add seitan and mushrooms. Cook for 5 minutes, stirring occasionally. Stir in tamari and five-spice powder and cook for 3 minutes before adding hoisin sauce. Add cabbage and carrots and cook 5 more minutes.
2

Make a circle with your forefinger and thumb. Place dumpling wrapper over your hand and then place a heaping teaspoon of filling in the center. Fold up sides of the dumpling, creating a little cup. Dot the middle of each dumpling with a pea for garnish.
3

Fill a large saucepan 1/4 of the way with water, place over high heat, and bring to a boil. In a metal colander over the pot steam buns for about 15 minutes.