Vegetarian Dim Sum

Name: Vegetarian Dim Sum
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Carrot; 1 small zucchini; 2 Spring onions; 1 Garlic clove; 15 g Ginger Root; 1/2 (approx. 200 g) Mango; 30 g Bean sprouts; 2 TABLESPOONS Cashew nuts; 2 TABLESPOONS Oil; 2 TABLESPOONS Soy sauce; 1 TABLESPOON Hoisin sauce; 24 leaves (8 g each) frozen dumpling dough; 7-10 Tbsp Oil; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Carrot
1 small zucchini
2 Spring onions
1 Garlic clove
15 g Ginger Root
1/2 (approx. 200 g) Mango
30 g Bean sprouts
2 TABLESPOONS Cashew nuts
2 TABLESPOONS Oil
2 TABLESPOONS Soy sauce
1 TABLESPOON Hoisin sauce
24 leaves (8 g each) frozen dumpling dough
7-10 Tbsp Oil
baking paper

Directions

1
Peel and clean the carrot and cut into fine strips. Clean, wash and roughly grate the zucchini. Leek onions clean, wash and into fine rings. Peel and finely chop garlic and ginger. Cut mango pulp from the stone, peel and chop finely.
2
Put the sprouts in a sieve, rinse and drain well. Coarsely chop the cashew nuts.
3
Heat the oil in a pan. Steam sprouts, zucchini, carrot, spring onion, ginger and garlic in it. Deglaze with soy sauce. Set aside the mixture and let it cool down. Fold the mango and cashew nuts into the mixture, season with hoisin sauce.
4
Spread the dumpling dough on the work surface side by side. Spread the filling evenly in the middle. Brush the edges of the dough very thinly with water, fold circles into half moons. Slightly push the edges of the dumpling dough pouches together so that 4-5 equally sized folds are formed.
5
Press the folds carefully and firmly.
6
Oil the bottom of a bamboo steamer basket or line it with baking paper. Put Dim-Sums in portions. Place the steamer basket in a wok filled with a little water (or on a suitable pot), bring water to the boil, cover and steam over medium heat for 8-10 minutes, keep warm.
7
Soy sauce tastes good with it.