Skinless vegetarian dim sum

Steps

1. 1

   Crumble the tofu by hand, then set aside.

2. 2

   Heat the sesame oil in a pan and sauté the garlic-ginger paste, carrot, scallion, and red onion.

3. 3

   Season with salt and deglaze with the soy sauce, then let the aromatic base cool slightly.

4. 4

   Add the aromatic base to the tofu, mix, adjust the salt, and fold in the potato starch.

5. 5

   Gently form bite-sized balls and place them on a lightly oiled plate.

6. 6

   Steam the balls for 10 minutes.

   10 min
7. 7

   Make the sauce: combine the soy sauce, dark soy sauce, mushroom sauce, water, and white pepper; bring to a boil, reduce by one-third, then lightly thicken with a little potato starch.

8. 8

   Serve the dumpling bites topped with the sauce. Optional: pan-sear them for a crispy finish before serving.