Recipe from Greatbritishchefs!
Ingredients (makes 24)
For the dumplings
150g silken tofu
1 teaspoon sesame oil
1 spring onion bulb (reserve green portion for dipping sauce)
1 garlic clove crushed1cm piece of ginger, grated
50g finely chopped shitake mushrooms
1 medium sized carrot, grated or shredded
Half head shredded white cabbage
1 teaspoon mirin
1 teaspoon soy sauce
2 teaspoons cornflour
Salt and pepper to taste
24-30 square dumpling wrappers
For the dipping sauce
2 tablespoons soy sauce
Pinch of dried red chilli flakes
Chopped stalk of 1 spring onion
To drain excess water from the block of tofu, place it on a thick wad of folded kitchen paper. Top with more paper and place a heavy weight on top. Leave for an hour.
Heat the sesame oil in a wok or large frying panChop the spring onion bulb finely and add to the pan, stir for a minute to warm through, then add the ginger and garlic. Heat for another minute.
Tip the mushrooms into the pan and cook until the mushrooms have softened and reduced.Add the carrot and cabbage and stir for a couple of minutes.Unwrap the tofu and mash it (with a fork or potato masher).
Combine the mashed tofu into the cooked vegetables.Add the mirin and soy sauces and season to taste with salt and pepper. Add extra sauce and seasoning according to your preference.Make a thick paste of cornflour by mixing it with a teaspoon of water and stir this into the filling.While the mixture cools, combine the ingredients for the dipping sauce and set aside.
Dampen a teatowel 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 the wrapper with water.
Place a teaspoon of filling on the wrapper and bring the wrapper up gently to fold around the filling, leaving it loosely open on top.Keep the dumplings on a floured greaseproof paper until ready to cook.
To cook from fresh, steam the dumplings in a greaseproof or lettuce lined steaming basket over simmering pan of water.Steam for 15 minutes or until the dumplings are softened and cooked.
You will need longer for frozen siu mai which should be cooked from frozen.