Lucky Money Bag Dumpling

Von WoonHeng · 90 Min.

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Zubereitung

1. Put the 2 packages of OmniPork Ground in a large bowl. Add the soy sauce, ½ tablespoon vegan oyster sauce, salt, white pepper and a few splashes of sesame oil. Stir in one direction with chopsticks until combined. Fold in the celery and water chestnut, then set aside or refrigerate.
2. Fill a bowl with ice water. Bring a pot of water to a boil and add ½ teaspoon salt and a drizzle of cooking oil.
3. Blanch the cabbage leaves for about 45 seconds, then move them to the ice water. Blanch the cilantro stems for about a minute, until a stem bends without breaking, then cool them in the ice water too.
4. Drain the leaves and gently squeeze each one to remove excess liquid.
5. Lay a cabbage leaf flat and fold one side over to form a circle, covering any holes. Place a spoonful of filling in the middle, then bring the sides together over the filling.
6. Turn the dumpling over onto the work surface and tie it with a cilantro stem to form a bag shape. Place the carrot on top of the filling.
7. Steam the dumplings over high heat for 6 to 8 minutes. Move them to a clean plate and keep the cooking juice for the sauce.
8. Heat oil in a large non-stick pan and fry the ginger until fragrant. Add the dumpling juice and 2 tablespoons water, adding more water if you like. Season with vegan oyster sauce (about 1 teaspoon for the juice from 8 dumplings). Thicken with the thin cornstarch slurry, and repeat for the remaining dumplings. Spoon the sauce over the dumplings and serve immediately.

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