Open vegetarian dumplings recipe
The sweet plum sauce comes in a similar bottle to sweet chilli sauce and is fairly light in colour. It is not the same as plum sauce sold in western-style supermarkets. Look for it in Asian food shops.
Ingredients
8 dried shiitake mushrooms
3 garlic cloves, crushed
2 tsp grated fresh ginger
5 spring onions, finely chopped
60g (¼ bunch) water spinach (ong choy), chopped
60g (⅓ cup) diced water chestnuts
40g (¼ cup) toasted unsalted peanuts, chopped
3 tbsp chopped coriander leaves and stems
2 tsp chinese rice wine
2 tbsp kecap manis
1 tsp sesame oil
15 round wonton wrappers
4 tbsp sweet plum sauce
Method
Step 1
Soak the shiitake mushrooms in boiling water for 5 minutes, or until softened. Drain, discard the woody stems and finely chop the caps. Transfer to a bowl with the garlic, ginger, spring onion, water spinach, water chestnuts, peanuts, coriander, rice wine, kecap manis and sesame oil and stir until well combined.
Step 2
Put 1 tablespoon of the mixture in the centre of a wonton wrapper, and lightly brush the edges with water. Bring the edges up around the filling, pleating as you go to encase the filling. The top should be open. Repeat with the remaining wrappers and filling to make 15 dumplings.
Step 3
Line a large 30cm bamboo steamer with baking paper and punch with holes. Arrange the dumplings on top in a single layer. Sit the steamer over a wok of simmering water and steam, covered, for 5 minutes, or until cooked through. If you don't have a large steamer, cook the dumplings in batches or use two smaller steamers, swapping them halfway through. Serve with the plum sauce.
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