How to Make Vegetarian Dim Sum

Chinese dim sum may be loaded with fresh and healthy vegetables, making them a good vegetarian dish. The vegetables and seasonings are blended together in a spicy sauce and sealed in an egg roll wrapper.

Things You'll Need

• 1 cup shredded carrots
• 1 cup fresh snow peas
• 1 cup finely diced celery
• 4 finely chopped water chestnuts
• 1 cup finely chopped bamboo shoots
• 14 finely chopped Matsuke mushrooms
• 2 tbsp. oyster sauce
• 2 tbsp. soy sauce
• 2 tsp. peanut oil
• 2 tbsp. tapioca flour
• 1 tsp. sugar
• 1 tsp. salt
• 1 tsp. sesame oil
• Pepper to taste
• 5 tbsp. cold water
• 70 egg roll wrappers

Instructions

1. Blanch all of the vegetables briefly in a large pot of boiling water and set aside.

2. Saute all of the remaining ingredients (except won ton wrappers,) in a frying pan or wok. Simmer the mixture until the sauce turns dark brown and thick.

3. Put the blanched vegetables in a food processor or electric mixer and blend briefly. Add the sauce and continue to blend until thoroughly mixed.

4. Chill the vegetarian dim sum filling in the refrigerator for about 4 hours.

5. Place about 1 tsp. of the vegetarian dim sum filling on each egg roll wrapper, fold the wrapper over and use a fork to seal it in a half-moon shape.

6. Steam the vegetarian dim sum for 6 minutes. Steam several separate batches, if necessary, but don't crowd the dim sum in the steamer. The dim sum should be spaced far enough apart that they aren't touching.

7. Serve two to three to a plate, along with some Chinese dipping sauce.