Ingredients
Dumplings
- 600 g (3 cups, packed) chayote or daikon radish (grated)
- 1 teaspoon salt
- 100 g (3/4 cup) cornstarch (more as required to make the balls)
- 80 g (1/2 cup) vegan mince meat (or finely chopped shiitake mushrooms)
- 1 tablespoon soy sauce
- 1/3 teaspoon ginger
Ginger/Garlic Sauce
- 2 tablespoons apple cider (or malt) vinegar
- 3 - 4 green chilies (finely chopped)
- 1/3 teaspoon mince ginger (or 2 cloves garlic, finely chopped)
- 1 tablespoon maple syrup (or sugar)
- 2 pinches salt
- 1/4 cup water
Instructions
- Add salt to the grated chayote or daikon. Leave it to sweat for 5 minutes.
- Drain all the water. Take small amounts of the chayote in between your hands and squeeze out all the water.
- Once all water is squeezed out, add the rest of the ingredients.
- Form small balls (about 1-inch diameter) with your hand.
- If you are finding it difficult to form the balls, add more cornstarch until mixture holds well together.
- In a steamer, place a couple of dumplings to steam for 5 - 10 minutes.
- If dumplings don't fall apart, then add the rest of the dumplings and steam for 15 minutes.
- If dumplings do fall apart, then add more cornstarch to the rest of the mixture and form the balls.