VEGETABLE STEAMED DUMPLINGS RECIPES

Steps:

• In a large bowl, mash the tofu. Chop the bean sprouts and the green parts of scallions and add those to the tofu. Add the carrots, garlic, ginger, and soy sauce. Mix thoroughly.
• To stuff the dumplings: Using a pastry brush and cool water, moisten the edges of a dumpling skin. Place a spoonful of the tofu mixture in center of the skin and fold and seal the edges closed. Repeat until all the filling is used; set aside.
• To make the Soy Dipping Sauce: Mince the white parts of the scallions. Add them to a small bowl and mix with 1/4 cup of soy sauce, vinegar, 1/2 teaspoon toasted sesame oil, and the sesame seeds.
• To make the Sweet Mustard Dipping Sauce: In a small bowl, mix the dry mustard, sugar, and salt. Add water and 2 teaspoons of toasted sesame oil and blend well.
• Heat water in bottom of a steamer. If using a bamboo steamer, place the dumplings directly in the steamer. If using a metal steamer, spray steamer with cooking spray so the dumplings won't stick. Steam the dumplings until they turn translucent, about 3-4 minutes. Serve with two dipping sauces.
• Serving size: 1 dumpling with choice of sauce.

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Quarter the squash, deseed and toss with 1 tablespoon of oil and a pinch of sea salt and black pepper, then roast on a tray for 1 hour, or until soft and golden. Leave to cool.
  3. Peel the garlic and 2cm of the ginger, then whiz in a food processor with the broccoli, miso and vinegar until fine. Pulse in the squash, then season to taste.
  4. One by one, lightly wet the edges of the wonton wrappers with your finger, add 1 heaped teaspoon of filling to the middle of each, and pinch together to seal (don’t stress if they tear every now and again), placing them in a large oiled nonstick frying pan as you go.
  5. Put the pan over a high heat, then pour over 150ml of water and cover. Let it steam until the water has completely evaporated, then uncover and allow to fry, removing as soon as the bottoms are golden and crisp.
  6. Meanwhile, peel the remaining ginger, finely grate with the chilli, and place in a small dipping bowl. Trim and finely shred the spring onions, toast the sesame seeds, then serve with soy, mustard and lime wedges.