Vegetarian version of Siew Mai is small open face steamed dumplings with vegetables inside a thin flour wrapper.
4 tablespoon broccoli or cauliflower, chopped
4 tablespoon carrots, boiled and chopped
4 tablespoon cabbage, chopped
4 tablespoon paneer (cottage cheese), grated
2 tablespoon potatoes, boiled and grated
1/2 teaspoon white pepper powder
1/4 teaspoon red chilli powder
1/4 teaspoon sesame seeds
1 teaspoon sesame oil or vegetable oil
Salt to taste
12 pieces wonton skin (If you don’t get these in the market,
Prepare medium soft dough with plain flour, salt and water.
Make small flat rotis and use in place of wonton skin)
1. Heat oil in a wok, add sesame seeds and allow it to crackle.
2. Add vegetables one by one and saute for 4-5 minutes.
3. Add white pepper powder, red chilli powder, salt and mix well.
4. Allow it to cool.
5. Now take a wonton skin and place it on a flat surface. Fold from two sides and stick to form a cylinder.
6. Then fill with 1 to 1½ teaspoons of filling, giving it a little press.
7. Now press the top slightly and leave it uncovered.
8. Flatten the base of the siew mai and place on a well-greased steam container.
9. Similarly prepare the rest of the siew mai.
10. Steam until cooked, for about 5-7 minutes and remove from streamer.
11. Serve warm.
Cooking time: 25-30 minutes