Steamed Dim Sims
- 4 cups of aquafaba (the liquid from boiling beans or from a can of beans)
- 3/4 cup dry seaweed (ripped into shreds)
- 100g dry mixed mushrooms
- 1 teaspoon celery salt
- 1/2 cup dark soy sauce + more for serving
- 3 teaspoons capers
- 1 teaspoon garlic powder
- 250g tofu (diced)
- 1/2 head of purple cabbage, grated
- 1/2 cup rice wine vinegar
- tablespoon brown sugar
- 1/2 pack vermicelli noodles
- 4 green onions (shallots)
- Fresh chilli, chopped
- Sheets of wanton wrappers
- Bring aquafaba to boil in a medium saucepan, add seaweed, mushrooms, celery salt, capers, garlic powder and soy sauce - reduce to simmer and leave covered for 20 minutes.
- After all ingredients have softened and the liquid has become dark, blend the contents of the pan with an immersion blender until smooth and add diced tofu. Cook for 5 more minutes.
- Place mixture in a sieve, capturing the liquid that drains out and reserving it as a sauce.
- Grate cabbage. Mix rice wine vinegar and sugar in a cup until dissolved and pour over cabbage. Stir and set aside to soften.
- Place vermicelli noodles in boiling water for 5 minutes and drain. Do not allow them to sit in water for any longer. Once drained, mix them in with seaweed and tofu mixture.
- Chop green onions and chilli.
- Double up your sheets of wanton paper, before placing a small amount of the seaweed/tofu/vermicelli mixture inside. Add green onion, chilli and purple cabbage plus a drizzle of the sauce you reserved earlier before picking up each corner of the wanton paper and wrapping the contents like a moneybag. Place in steamer over boiling water for 10 minutes and serve with more of the reserved sauce for dipping.
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