Vegetarian Siomai

Wednesday, June 11, 2008


2 tbsp peanut oil
1 garlic cloves
1 tsp ginger (minced)
1 scallion (chopped)
1 onion (coarsely chopped)
1/2 small cabbage (coarsely chopped)
2 tsp thin soy sauce
1/2 tsp sesame oil
1 tsp rice wine or dry sherry
1 tsp cornstarch dissolved in 1 tsp cold water
24 dumpling wrappers, 3 inch diameter
1/2 cup boiled or frozen green peas
10 lettuce leaves


  1. Place a wok over medium-high heat. When it begins to smoke, add the oil, then the garlic, ginger, and scallion. Stir-fry 15 seconds. Add the onion and cabbage and stir-fry 2 minutes. Add the soy sauce, sesame oil, rice wine, and dissolved cornstarch. Stir constantly until the sauce thickens, about 30 seconds. Remove the wok from the heat and set aside to cool.
  2. Place a dumpling wrapper on the work surface. With your fingers, completely moisten the surface of the wrapper with water. Place 1 tablespoon for filling in the center. Pull up the sides of the wrapper around the filling, tucking the wrapper in tiny pleats around the filling. Lightly tap the dumpling on the work surface to flatten the bottom.
  3. Gently squeeze the center of the dumpling to make a slight indentation and force the filling to bulge a bit at the top. Finally, place a green pea in the center indentation of each dumpling for a garnish. Cover the dumplings as they are finished and fill the remaining wrappers.
  4. Bring water to boil under a steamer. Place the lettuce leaves on a heat-proof place and arrange the dumplings on the lettuce. Cover and steam for 10 minutes. Serve immediately with Soy Dipping Sauce.

Makes: 24 pieces of Siomai