Textured Soy Protein Dim Sum
Cooking Time
Prep Time
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Cuisine
Dim sum, those delicate and flavorful small bites typical of Chinese cuisine, continue to captivate gourmets around the world. For those interested in learning more about these delicate dishes and their origins, visit the Blog section of Maison Marmite where we have published a comprehensive article exploring the universe of dim sum in detail.
In this recipe, we offer a vegan and innovative version of dim sum, where the secret ingredient is textured soy protein. Known for their ability to absorb flavors and simulate the texture of meat, they provide an ideal base for our filling. Not only do they enhance the taste of our dim sum, but they also provide the perfect consistency, essential for making each bite a delight.
The accompaniment for these dim sum is made with a carefully crafted sauce that blends soy sauce, rice vinegar, maple syrup, and a touch of sweet paprika for a slightly spicy finish. As for cooking, our dim sum are steamed, which preserves all the nuances of their aromas while giving them a soft and pleasant texture. Steaming is not only traditional but also very healthy, making this recipe a perfect choice for a light meal or a convivial appetizer.
In conclusion, this Textured Soy Protein Dim Sum recipe promises not only a rich taste experience but also a wonderful culinary adventure. Whether you are a dim sum aficionado or simply curious to explore new flavors, this recipe will offer satisfaction and delights. Enjoy your meal!
Textured Soy Protein Dim Sum
Ingredients
Ingredients for the dough:
- 200 g of all-purpose wheat flour
- 110 ml of lukewarm water
- 1/2 teaspoon of salt optional
- 1 teaspoon of vegetable oil optional
Ingredients for the filling:
- 75 g of textured soy protein
- 2 tablespoons of vegetable oil
- 1 shallot finely chopped
- 3 cloves of garlic finely chopped
- 1 tablespoon of fresh ginger chopped
- 100 g of fresh shiitake mushrooms chopped
- 2 tablespoons of soy sauce
- 1 tablespoon of vinegar black, balsamic, etc.
- 1 tablespoon of maple syrup or brown sugar
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Ingredients for the sauce:
- 4 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of maple syrup or sugar
- 1 teaspoon of sesame oil
- 2 teaspoons of fresh ginger grated
- 1 garlic clove finely chopped
- 1 green onion finely chopped (optional)
- 1 teaspoon of sweet paprika
Instructions
Preparing the dough by hand:
- Mix the flour and salt in a large bowl. Add the oil at this time if you're using it.
- Gradually add the lukewarm water while mixing with your hands or a spoon until the dough starts to form.
- Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 to 10 minutes.
- Cover the dough and let it rest for at least 30 minutes before using. This allows the gluten to relax, making the dough easier to roll out.
Preparing the dough with a machine:
- Attach the dough hook to the mixer.
- Mix the ingredients: add the flour, lukewarm water (and oil and salt if you are using them) in the mixer bowl.
- Knead on medium speed to allow the hook to knead the dough. Let it work for about 5 to 7 minutes, or until the dough is smooth and elastic.
- Once the dough is well-kneaded, cover the bowl with a clean towel and let the dough rest for at least 30 minutes at room temperature.
Preparing the textured soy protein:
- In a pot, boil 500 ml of water and cook the textured soy protein according to the package instructions, generally 10 to 15 minutes. Drain the water and set the soy protein aside.
Preparing the filling:
- Finely chop the shallot, garlic, and ginger.
- In a large skillet, add 2 tablespoons of oil and sauté the shallot, garlic, and ginger until golden.
- Add the chopped shiitake mushrooms.
- Stir in 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of maple syrup (or brown sugar), and 1 teaspoon of sesame oil. Simmer on low heat for 5 minutes.
- Finely chop the cooked soy protein using a food processor and add it to the skillet. It will absorb the excess liquid in the pan.
- Season with salt and pepper to taste.
- Let simmer for 3 more minutes.
Shaping the dim sum:
- Divide the dough in half.
- Roll out the dough on a floured surface with a rolling pin to get a thin layer.
- Using a glass or a cookie cutter, cut out circles.
- Place 1 teaspoon of filling in the center of each dough circle, leaving a border intact.
- Moisten the edge of the dough with water and fold over to form a half-moon.
- Press the dough around the filling and use a fork to seal the edges.
- Repeat with the other half of the filling.
Steaming the Dim Sum:
- Bring a small amount of water to a boil in a pot. Once boiling, reduce the heat to keep the water simmering, not boiling.
- Place a steamer basket (traditional bamboo or metal) over the pot.
- Line the bottom of the steamer basket with a piece of parchment paper or Chinese cabbage leaves to prevent the Dim Sum from sticking.
- Arrange the Dim Sum in the basket, spacing them sufficiently to allow the dough to expand without the pieces touching each other.
- Cover and let steam for about 10 to 15 minutes, or until the dough becomes translucent and the filling is thoroughly heated.
- Serve immediately after cooking to enjoy their tender and flavorful texture.
Preparing the sauce:
- While the dim sum are cooking, mix all the liquid ingredients of the sauce in a bowl.
- Using a garlic press, incorporate the garlic into the sauce. If you don't have a garlic press, finely chop the garlic with a knife.
- Grate the ginger directly into the sauce. If you don’t have a grater, finely chop the ginger with a knife.
- Enjoy your meal!
A recipe proposed by Maison Marmite
