Chinese Dim Sum Platter with Vegan Cheese‑Stuffed Siu Mai

Ingredients

• 12 pieces wonton wrappers
• 100 g shiitake mushrooms
• 80 g vegan cream cheese
• 2 tablespoons green onions
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon garlic, minced
• ¼ teaspoon black pepper(optional)
• 1 cup water (for steaming)

Instructions

1. 1

   Finely chop the shiitake mushrooms and sauté them in sesame oil with minced garlic for 3‑4 minutes until softened; season with soy sauce, black pepper, and half of the green onions.

2. 2

   In a bowl, combine the sautéed mushrooms with vegan cream cheese and the remaining green onions, mixing until smooth.

3. 3

   Place a wonton wrapper on a clean surface, spoon about 1 tablespoon of the filling onto the center, gather the edges up to form a cup shape, and press lightly to seal, leaving the top open; repeat for all wrappers.

4. 4

   Arrange the siu mai in a steamer basket lined with parchment paper, ensuring they do not touch, and steam over simmering water for 12‑15 minutes until the wrappers become translucent.

5. 5

   While steaming, prepare any additional dim sum bites (e.g., steamed vegetable dumplings) if desired; serve the siu mai hot with soy sauce or chili oil for dipping.