Vegan Siomay
Discover the irresistible flavors of Vegan Siomay, a plant-based twist on the classic Indonesian steamed dumpling dish! This recipe heroically swaps meat for a wholesome mix of firm tofu, grated carrots, cabbage, and sweet corn kernels, seasoned with soy sauce and sesame oil for umami-packed bites. Encased in delicate vegan wonton wrappers and steamed to perfection, these bite-sized treasures are delightfully tender and satisfying. Paired with a creamy, spicy peanut sauce made from coconut milk, peanut butter, and a hint of chili, this dish is a symphony of bold and balanced flavors. Perfect for a fun appetizer or light meal, this Vegan Siomay recipe is sure to impress vegans and non-vegans alike. Easy to make and brimming with vibrant textures, it's a healthier take on traditional dumplings that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 100 grams Carrots, grated
- 100 grams Cabbage, finely chopped
- 100 grams Corn kernels
- 2 pieces Green onions, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 3 tablespoons Cornstarch
- 20 pieces Wonton wrappers, vegan
- 3 tablespoons Peanut butter
- 100 ml Coconut milk
- 1 tablespoon Chili sauce
- 1 tablespoon Lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Crumble the firm tofu in a mixing bowl until it resembles a coarse texture.
Add grated carrots, chopped cabbage, corn kernels, chopped green onions, and minced garlic to the bowl. Mix thoroughly.
Season the mixture with soy sauce, sesame oil, salt, and ground black pepper. Stir well.
Sprinkle cornstarch over the vegetable mixture and mix to combine. The mixture should hold together when pressed.
Place a vegan wonton wrapper on a flat surface. Add about a tablespoon of the filling in the center of the wrapper.
Gather the edges of the wrapper around the filling, slightly pleating and pressing to form a basket shape. Leave the top open.
Repeat this process until all wrappers and filling are used.
Bring water to a boil in a steamer. Arrange the siomay in the steamer basket, leaving space between each piece to prevent sticking.
Steam the siomay over medium heat for about 15-20 minutes or until the wrappers become translucent and the filling is cooked through.
While the siomay is steaming, prepare the peanut sauce by combining peanut butter, coconut milk, chili sauce, and lime juice in a small saucepan.
Heat the sauce over low heat, stirring constantly, until it reaches a smooth and creamy consistency. Adjust the seasoning with salt if necessary.
Serve the steamed vegan siomay hot, accompanied by the spicy peanut sauce on the side for dipping.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4073 mg | 177% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 28.9 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1562 mg | 120% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1987 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
