Miso Aubergine Dim Sum

This post is also available in: Nederlands (Dutch)

These miso aubergine dimsums are vegan and the perfect snack or appetizer for your guests. You can also easily prepare this in advance and steam it at the last minute. Folding the dim sum seems complicated but once you get the hang of it, it’s a wonderfully relaxing task to do. Tip: Make a double batch and store in the freezer so you always have something tasty in stock!

Season: All
Servings: 25 dimsums
Diet: Vegan
Time: 45 minutes
Difficulty: Medium

Ingredients :
• 1 aubergine
• 1 tbsp. white miso
• 3 tbsp. soy sauce less salt
• 1 tbsp. sesame oil
• 1 tbsp. honey (or maple syrup)
• 1 clove grated garlic
• 1/2 tbsp. grated ginger
• 2 spring onions
• 25 dumpling sheets
• Sunflower oil

Dipping sauce:
• 3 tbsp. soya sauce less salt
• 1/2 chilli pepper without seeds
• 1 tbsp. sesame oil
• Juice of a 1/2 lime
• 1 tbsp. honey (or maple syrup)

1. Cut the aubergine in very small cubes and leave the dumpling sheets to defrost.
2. Mix the miso, soy sauce, sesame oil, honey, grated garlic and ginger together in a small bowl until you have a smooth sauce (so NOT the ingredients for the dipping sauce but the top list ingredients).
3. Heat a splash of sunflower oil in a frying pan and fry the aubergine for a few minutes on a medium heat until cooked. Add the miso sauce and fry for another minute so that all the aubergine is coated in the sauce and leave to cool.
4. Slice the spring onions into thin rings and add them to the fried aubergine.
5. Fill the centre of a dumpling sheet with a teaspoon of the aubergine filling. Moisten the edges of the sheet with water and fold in half. Then pinch the edges together step by step (See the film below!). It looks much more difficult than it is!!!
Note: When you are done, freeze them until you need them or go to the next step.
6. There are a few ways to steam the dim sum. The best way is to use a steamer basket (which you can buy for a few euros online or at the Asian supermarket). Cover the bottom with greaseproof baking paper to prevent the dimsum from sticking to the bottom. Place the steamer over a pan of boiling water and steam the dimsum for 5-8 minutes. If you don’t have a steamer at home, bring a larger pan with a layer of water to the boil. Place a bowl in the water and a plate with greaseproof baking paper on top, put the dimsum on the paper, cover the pan with a lid and steam for 5-8 minutes (the tableware must be heat-resistant).
7. Meanwhile, make the dipping sauce. Finely chop the chilli pepper and mix it with all other ingredients in a bowl. Serve with the dimsum.

Miso aubergine dimsum

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