Recipe Vegan Vegetable "DIM SUM"

Dough:

• 250 g wheat flour
• 100 ml water
• A pinch of salt

Preparation: Knead the ingredients into a smooth dough, cover and leave to stand for 1 hour.

Filling:

• 50 g chopped onions
• 50 g shiitake mushrooms
• 100 g pak choi or cabbage
• 50 g boiled chestnuts
• 50 g tofu
• Salt, sesame oil, soy sauce, garlic
• Roasted cashew

Preparation: Finely chop the vegetables and cashews. Fry the onion until translucent, add the vegetables and lightly crumbled tofu and season with the salt, sesame oil, soy sauce and a little garlic. Stir everything together and then chill. For the dim sums, roll out the pastry thinly and cut out 10 cm rings, place a tablespoon of filling in each circle, preferably coating the edges with starch and water so that the dumplings do not fall apart when they "stick together". Then place in a bamboo steamer and steam for 12 minutes (alternatively: use a steamer).

Grilled pumpkin & pumpkin cream: 

• 200 g pumpkin
• 1/8 l vegan cream
• Salt, olive oil, thyme, nutmeg, pepper

Preparation: Cut the pumpkin into 1 cm slices, then season and grill.
For the cream, whip the vegan cream. Cook 50 g of pumpkin flesh and strain so that no chunks remain, then stir into the cream until smooth. Season to taste with salt, pepper, lemon juice and a little thyme and nutmeg.
Serve the dim sums on the grilled pumpkin, garnish with the pumpkin cream and roasted cashews, drizzle with olive oil and enjoy.

Have fun cooking and bon appétit!