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Vg Soy Paste 素火腿漿 FO1 HAM SP (1kgX20)

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Vg Soy Paste 素火腿漿 FO1 HAM SP (1kgX20)

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Vg Soy Paste  素火腿漿 FO1 HAM SP (1kgX20)
Ingredients: soy fiber, soy protein, starch, soy sauce, vegetable oil, salt, sugar, natural seasoing, allura red as aluminum lake.
Storage: Keep Frozen -18°c

Vegetarian paste & vegetable dumpling
Serves: 8 makes 40 dumplings
Reference: vegetarian blog

2 teaspoons plus
3 tablespoons vegetable oil
4 ounces ground soy paste
2 tablespoons minced fresh ginger
3 tablespoons sliced spring onion (optional)
2 cloves garlic, minced (optional)
1 brimming cup chopped fresh shiitake or white mushrooms 
1 cup tightly packed chopped napa cabbage (use leafy parts and center spines), or 1/4 savoy cabbage, cored and cut into thin ribbons and then coarsely chopped 
1/2 cup shredded carrot (use largest hole in grater)  
 2 tablespoons light (regular) soy sauce
1/2 teaspoon sesame oil
Scant 1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
40 wonton skins, store bought or homemade
1 cup water 
2 teaspoons toasted sesame seeds (optional)



1. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add the soy paste and cook about 2minutes, stirring to break meat up into small bits. Add the ginger, spring onion, and garlic and sauté about 1 minute. Mix in the mushrooms, cabbage and carrots and cook for about 3-4 minutes, stirring frequently, until liquid released from vegetables evaporates.

2. Remove the mixture from heat and add soy sauce, cilantro, sesame oil, salt, and pepper, mixing well to incorporate the ingredients. Let cool slightly, or cover and refrigerate until ready to assemble. Makes 1 1/2 packed cups.

3. Put a scant 2 teaspoons of filling in the center of a wonton skin. Paint the edges of the wrapper with water and fold in half, pressing the sides together to form a triangle. Set on your work surface, folded spine down, and scrunch in the two pointed corners to create a jagged mountain top finish. Tap the dumpling lightly on the work surface to make sure it sits upright. Cover assembled pot stickers with a damp cloth to prevent drying while forming the rest.

4. Heat 1 tablespoon of oil in the large skillet over medium-high heat. Working in batches, add 8 to 10 pot stickers to the hot pan, frying for 1 to 2 minutes for a brown, crusty bottom. Pour 1/4 cup water in the pan and cover for about 2 minutes or until the liquid has evaporated. Remove the lid, and continue cooking for 1 minute more to let the pot stickers crisp on the bottom. Check by lifting the pot stickers with your fingers. Remove from the heat, transfer the batch to a baking sheet and hold in a warm oven (about 200 degrees). Repeat procedure with remaining pot stickers, adding oil to the pan as needed.

5. To serve, transfer pot stickers to a platter and sprinkle with sesame seeds if you like. 







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