Dim sum with vegetables
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Photo: Mathias Neubauer
1 h 1 min
Total Time
16 min
Cooking Time
45 min
Preperation Time
Ingredients
| 10 g | dried wood ear mushrooms |
| 40 g | Shiitake mushrooms |
| 1 | Carrot |
| 50 g | Sugar snap peas |
| 1 | young spring onion |
| 1 | red chili pepper |
| 1 | Clover of garlic |
| 2 tbsp | vegetable oil |
| 50 g | Corn |
| 2 tbsp | Soy sauce |
| 1 tbsp | vegetarian oyster sauce |
| some | salt |
| 1/2 tsp | Wasabi powder |
| 2 tsp | Agave syrup |
| approx. 12 | wonton wrappers |
Instructions
Step 1 of 4:
Soak the Mu-Err mushrooms in lukewarm water for approx. 20 minutes. Clean the shiitake mushrooms, remove the tough stems, and dice them into approx. 5 mm cubes. Peel the carrot, wash and trim the sugar snap peas, and dice both into small cubes. Wash and trim the spring onions and chili pepper, slice the spring onions into very fine rings, and dice the chili pepper very finely. Drain the Mu-Err mushrooms and chop them finely.
Step 2 of 4:
Heat the oil in a pressure cooker, briefly sauté the garlic and chili. Add the carrot and cook for 2–3 minutes, stirring. Mix in the sugar snap peas, spring onions, and corn, and sauté for 1–2 minutes. Add all the mushrooms and cook for approx. 1 minute more. Season and taste the filling with soy sauce, vegetarian oyster sauce, salt, wasabi powder, and agave syrup.
Step 3 of 4:
Place a portion of the filling in the center of each wonton wrapper and press the edges together to form open baskets. Place the dim sum in the perforated insert. Pour 400 ml of water into the pressure cooker (Vitavit®), set the insert on the tripod, and close the pot. Set the pressure cooker lid to the steam cooking symbol and steam the dim sum without pressure for 13–16 minutes.
Step 4 of 4:
Open the pot, remove the dim sum in the insert, and serve. Hoisin or soy sauce is a good accompaniment.
