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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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