Vegan siu mai dumplings

45 minutes



  • 1 packet wonton wrappers
  • 150g of silken tofu, mashed
  • 1 spring onion, white bulb finely chopped and green part reserved for the dipping sauce
  • 1 garlic clove, crushed
  • fresh ginger, 1cm piece, grated
  • 50g of shiitake mushrooms, finely chopped
  • 1 carrot, (medium) grated
  • 1/2 white cabbage, shredded
  • 1 tsp mirin
  • 1 tsp soy sauce
  • 2 tsp cornflour
  • 1 tsp sesame oil
  • salt
  • black pepper
  • savoy cabbage leaves, for steaming (optional)

Dipping sauce

  • 2 tbsp of soy sauce
  • 1 pinch of dried chilli flakes


Heat the teaspoon of sesame oil in a wok or large frying pan and add the chopped white part of the spring onion. Stir to warm through then add the garlic and ginger and cook for another minute
Tip the mushrooms into the pan and cook until softened. Add the carrot and cabbage and stir for a couple of minutes before mixing in the mashed tofu
Add the mirin and soy sauce and season to taste with salt and pepper. Add extra sauce and seasoning according to your preference
Mix the cornflour with a teaspoon of water to make a thick paste then stir this into the pan with the filling. Remove from the heat and allow to cool
While the mixture cools, make the dipping sauce. Slice the reserved green part of the spring onion and combine with the soy sauce and chili flakes. Set aside
Dampen a tea towel or cloth to cover the wrappers and stop them drying out as you work with them. Working one at a time, use a pastry brush to dampen the edges of each wrapper with water
Place a teaspoon of filling on to the wrapper and bring the wrapper up gently to fold around the filling, leaving it loosely open on top. Keep the dumplings on a piece of floured greaseproof paper until ready to cook
Line a steamer basket with greaseproof paper or savoy cabbage leaves and add the dumplings. Place over a simmering pan of water and steam for 15 minutes until softened and cooked through
Serve hot with the dipping sauce alongside