Vegetarian Dim Sum and the Little Pie That Couldn’t [RECIPE]
Good Morning Beautiful People!
Happy Friday!! We made it to the weekend! 🙂 Woohoo! Do you remember yesterday when I was telling you about that caramel sauce that Mr. Noob Chef made, that I just couldn’t part with? I ended up attempting to make an apple pie out of it. I say attempting because… well… it was an epic failure. Okay, it wasn’t so bad that it was inedible. The taste was fine, but from a culinary stand point, every chef’s voice in my head was screaming, “what in the french toast happened here??”. Let me explain.
I have a pie dough recipe that I’ve used over and over again. It isn’t my recipe, but rather Chef Thomas Keller’s recipe. And man oh man is it good. Each batch makes enough for a top and bottom crust. It’s buttery, flaky, and so perfect. Well, last night I just couldn’t part with that homemade milk-caramel sauce. I was determined to make it into a dessert to impress you (and me too!). But sometimes things just don’t go as planned. I debated on even telling you all about my serious belly flop. After all, this is a cooking blog and in the world of Pinterest pictures and food blogs galore, we’re supposed to show things that are pretty.
But then I remembered my tag line: the no judgment culinary zone.
That’s what this blog is all about. It’s about pictures that make you drool, as well as pictures that make you bust out laughing because we’ve all had serious epic failures in the kitchen. This, my friends, was one of those times. The caramel sauce melted during baking which made for a soggy bottom crust and there was so much liquid that the apples were only partially cooked. Yeah… it was bad. So into the bin it went. (Scroll to the bottom of this post to see pictures of this disaster.)
Now let’s talk about my cooking win: Vegetarian Dim Sum.
A while ago I posted an easy Chinese Dumpling recipe that was a big hit. It uses canned biscuit dough to cut the cooking time in half, as well as easy ingredients for the filling. It was delicious! But these days I’m trying to cut out red meat from our diet, so I decided to adapt a recipe from Jamie Oliver’s Vegan Dim Sum. These buns turned out to be so divine and the family was shocked that dim sum could be so good without meat! What makes them so good? Mushrooms. Yes, embrace the shroom everyone because that is where all of the flavor comes from.
These puffy, little treats uses hearty mushrooms and a tiny bit of soy sauce and sweet chili sauce to create a mouth-watering Asian dish. I loved them and this recipe makes about 16 buns so there was plenty for leftovers. Enjoy this awesome recipe everyone and as always… keep on cooking ❤ !
Vegetarian Dim Sum
Yields: 16 buns
- 2 (8-count) cans of biscuit dough
- 2 tablespoons minced garlic
- 1 tablespoons minced ginger
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 2 tablespoons rice wine vinegar
- 2 packages (or 450 grams) mixed mushrooms
- 1/2 bunch of cilantro, leaves removed and stalks diced
- 4 green onions, chopped
- Begin by filling up water in your steamer pot and get it heating up over high heat.
- Now it’s time to make the filling! Grab a large skillet and put in the minced garlic and ginger with a tiny drizzle of oil. Heat for 30 seconds on high heat. Add the cilantro stalks and cook for 1-2 minutes or until just softened.
- Pulse the mushrooms in a food processor to dice, or chop finely. Then add to the skillet and cook for 4-5 minutes until softened.
- Add the soy sauce, vinegar, and sweet chili and mix well.
- Use a fine strainer to drain the mixture completely. Get as much liquid out of it as you can!
- Then set the mushroom filling aside. Open the biscuit dough and, on a floured surface, roll each biscuit out just slightly to the palm of your hand.
- Place 1 generous tablespoon of filling in each and gather up the edges into a small little “purse” and twist/pinch the top to seal the dumpling shut.
- Steam the dumplings over high heat for 12 minutes. Eat hot and enjoy!
PS… want to see that apple pie that couldn’t? Here you go!
At first I didn’t think it looked that bad…. right? But then….