Recipes: Vegetarian Dim Sum

I really like dim sum, but being a vegetarian, there are not many options. The only restaurant I know of that serves all veggie dim sum is Fine Garden in Rosemead. At regular dim sum places they have veggie things, but most of them are sweet pineapple, custard, or taro buns that are baked or steamed. You also get funny looks at regular dim sum places...after all, they are probably thinking "Why don't you eat meat? It is so DELICIOUS?" But who am I to read minds. It's an invasion of privacy.

SOOOO....I made vegetarian dim sum at home. Note: These are not vegan friendly, but the egg white can be left out to be made vegan friendly. Actually, I only added the egg white because Mama Chan said so, and I don't think it was necessary.


Vegetarian Dim Sum

Shu Mai wrappers (The one I use has a pink and clear plastic cover that sports a happy looking panda)

Shark fin melon (steamed and squeezed to be a dry as possible, can also be left out, but it gives it a nice texture)

Chinese celery stems (can be replaced with cilantro leaves AND stems, washed and chopped)

Vegetarian meat paste (chinese markets have this, if you can't find it replace it with tofu and some seasoning for flavor)

Vege shrimp (diced)

A large spoonful of cornstarch (about 1-2 tablespoons depending on how watery you ingredients look)

1 egg white

Mix everything together, minus the Shu Mai wrappers. Season with salt and white pepper to taste. If it is reallllllly watery, then strain out the excess fluid ( Save it, it makes for a great soup flavoring). Wrap it up and brush it with oil if you want it to look nice, and steam it for about 20-30 minutes. Honestly, it doesn't matter how you wrap it, but it looks nice with an open top so people can see whats inside like regular shu mai.

HAR HAR HAR. Good luck. Took me ages to perfect the recipe. Enjoy it!

xoxo

落泊糕: Radish Cake deliciousness.

This is one of my favorite things to eat, and my mom recently taught me how to make it. It's called 落泊糕 in Chinese, or if we translate it, it's called a radish cake. Even though it's cake, there's nothing sugary about it. Although it lacks sugar, I would argue with anyone on this earth if they had the gall to say it wasn't one of the sweetest savory things they have eaten.
Now, traditionally it's made with meat, like ground pork, sausages, dried shrimp, etc.., but since I'm vegetarian again, I made a vegetarian version. There is also a variation of this dish called 芋头糕 made with taro instead of radish.
Making it was easier than I expected, so I decided to shareeeee <3 <3 <3 <3 <3

 落泊糕/ Luobogao/ Radish Cake Recipe

White Radish/ Daikon: about 1-2 cups grated or thinly sliced
(Apparently daikon prevents subcutaneous fat accumulation. HUZZAH!)

Rice flour (not sticky rice flour): 1 cup

Water: 2 cups (or if you like your cakes a little more solid, use 1.5 cups)

Optional delicious stuffs:
Mushrooms: 1/2 cup finely chopped, and stir fried with onion and garlic
Veggie meats: 1/2 cup finely chopped
Green onion: 1/4 cup finely chopped
Sesame seeds: roasted, for garnishing

Basically you mix all the ingredients together, and put it on the stove on medium heat for about 5 mins to make it a little bit more viscous. Why do we want it a bit more viscous? That way whatever you put into your nice little cake won't all float to the top. Even distribution is nice when you eat nice food. YES?
After, you put it in a pan, and put that pan into a steamer. The steamer has to have water in it that is already boiling. You know how when you preheat an oven to make things deliciously and evenly? Well, my lovely voracious eaters, this is the same concept.
Steam the monster for 30 minutes. After 30 minutes take off the steamer cover as quickly as possible. WHY?!?! because you want to prevent all that water that has accumulated on the cover to avoid falling onto your beautiful cake, don't you? Let it steam without a cover for 5 to 10 mins. If the top of your cake is still wet. Take a paper towel and soak up all the excess water from the top. Sprinkle the sesame seeds. Let it cool for about 20-30 minutes. YOU ARE FINISHED!

Now eating it is also varies from person to person. You can eat it as is, or you can slice it up and pan fry/ shallow fry it. Don't deep fry it because rice flour just absorbs oil like no other being on this planet.

Now, aren't you so fabulous.

OH YEAH, you can also freeze it. It can keep for a couple months. When you want to eat it, just resteam or pan fry.

One more thing for my fellow vegetarians. Try to avoid putting tofu because there is a lot of excess water in tofu. If you really want tofu in there, get a dryer tofu/ firmer tofu, or you can get pressed tofu or something called 豆腐干/doufugan/dried tofu. This comes in different flavors (soy sauce, five spice, etc..). Get the plain ones.

LOVE YOU. K. THX.