Vegan Dim Sum Dumpling Platter Recipe

Prepare filling

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add minced shallot and cook 1–2 minutes until translucent. Add garlic and grated ginger and cook 30 seconds until fragrant. Add chopped shiitake and cremini mushrooms and sauté 5–7 minutes until mushrooms release their liquid and it evaporates. Stir in chopped water chestnuts and cook 1 minute. Add soy sauce, sesame oil, white pepper and 1/4 teaspoon salt and cook 1 minute. Remove from heat and stir in truffle oil, sliced green onions, toasted sesame seeds (if using), and 1 teaspoon cornstarch to bind. Let the mixture cool completely (about 15 minutes).

Assemble dumplings

Set a small bowl of water for sealing wrappers. Place one dumpling wrapper on a clean work surface. Spoon ~1 teaspoon of cooled mushroom filling into center. Dip finger in water and lightly moisten wrapper edge. Fold wrapper in half and press to seal, removing any air. For a pleated finish, make 3 small pleats on one side while pressing to seal. Repeat with remaining wrappers and filling (makes about 24 dumplings). Keep assembled dumplings on a lightly floured tray, separated so they don't stick.

Steam

Prepare a steamer (bamboo or metal) with water at a rolling simmer. Line steamer basket with oiled parchment or cabbage leaves. Place dumplings with some space between them. Steam over boiling water for 6–7 minutes (because filling is pre-cooked) until wrappers are tender and glossy. Remove carefully with tongs or spatula.

Prepare asparagus filling

Blanch asparagus pieces in boiling salted water for 1 minute until bright green and slightly tender. Immediately plunge into ice water to stop cooking; drain and pat dry. Heat 1 teaspoon neutral oil in a skillet over medium heat. Add minced garlic and ginger and cook 30 seconds. Add crumbled tofu and sauté 1–2 minutes to warm. Add blanched asparagus, soy sauce, sesame oil, cracked black pepper, 1/4 teaspoon salt and 1/2 teaspoon cornstarch. Toss 1 minute to combine. Remove from heat and stir in sliced scallion. Cool to room temperature.

Assemble dumplings

Place a wrapper on a work surface and put about 1 teaspoon of the asparagus mixture in the center (for slightly larger pieces you can use up to 1.5 teaspoons). Wet edges with water and fold/seal as preferred (half-moon or pleated). Repeat to make 12 dumplings. Place on prepared tray and keep separated.

Steam

Line the steamer and steam the asparagus dumplings 5–6 minutes until wrappers are tender and filling is heated through. Because asparagus was blanched, a shorter steam preserves texture.

Prepare watercress filling

Heat a small nonstick skillet over medium heat and add finely chopped watercress. Cook, stirring, 1–2 minutes just to wilt and collapse moisture. Remove and squeeze out excess liquid in a clean towel or mesh strainer. In a bowl, combine drained mashed silken tofu, wilted watercress, minced garlic, soy sauce, sesame oil, lemon zest, nutritional yeast (if using), 1/2 teaspoon cornstarch and 1/4 teaspoon salt. Mix until cohesive and adjust seasoning. Cool slightly.

Assemble dumplings

Portion about 1 teaspoon of filling into each wrapper. Moisten edges with water and seal into half-moons or purse shapes. Make 12 dumplings and place on the prepared tray, keeping them separated so they don't stick together.

Steam

Steam watercress dumplings 5–6 minutes over simmering water until wrappers are translucent and filling is hot. Remove carefully.

In a small bowl combine 1/2 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon sugar, sliced scallion and thin ginger slices. Stir to dissolve sugar. For a spicy version, add 1 teaspoon chili oil. For extra depth add 1 teaspoon black vinegar. Serve sauces alongside the steamed dumplings.

Arrange the three kinds of dumplings on a platter in groups. Optionally garnish the mushroom dumplings with a light drizzle of truffle oil, the asparagus dumplings with an extra crack of black pepper, and the watercress dumplings with a small lemon wedge. Serve immediately with dipping sauces. Leftover cooked dumplings can be refrigerated up to 2 days or frozen on a tray and then transferred to a bag for up to 1 month; re-steam from frozen for 8–10 minutes.