If you’ve got a kitchen, you’re a cook! 🧑‍🍳

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Get cooking with Wild Sage Foods and @castawaycooks Shiitake & Tofu Dim Sum recipe below 👇

SERVES 4

FOR THE FILLING

• 3T sesame oil
• 1 small bunch (30g) spring onions, finely chopped
• 2 cloves garlic, minced
• 8 dried shiitake mushrooms, soaked & softened in hot water
• 1 bunch morning glory (or spinach), finely chopped
• 1 block silken tofu, pressed and patted dry with kitchen towel
• 3T soya sauce
• 3T mirin
• 40 square wonton wrappers
• 1T all-purpose flour and 2T water, combined in a bowl, for sticking the wonton
• edges together

MAKE THE FILLING: Add the sesame oil to a frying pan over medium-high heat. Once the oil is hot, ass the spring onions. Stir fry for a few minutes or until fragrant. Reduce to heat the medium and add the garlic. Stir fry for 1-2 minutes. Finely chop the softened Shiitake mushrooms and add them to the pan along with the morning glory. Crumble in the tofu and stir to combine. Add the soya sauce and mirin. Stir fry for a final 3-5 minutes. Turn off the heat and set aside.

WRAP ‘EM UP: Place ½ a teaspoon of the filling into the centre of each wonton wrapper. Using clean fingers, spread a bit of the flour and water mixture onto half of the wonton’s edges. Fold the wonton in half to form a triangle, sticking the edges together using the flour mixture as glue. Pick the wonton up and bring the two longer ends together, folding them over themselves. You should have something that looks like a cute little hat.

STEAM: Fill a large pot with water and bring to a boil over high heat. Line the baskets of a bamboo steamer with wax wrap (alternatively, you can line the base with cabbage). Poke a few holes in the wax wrap for the steam to enter each basket. Add the dim sum to the baskets and close the lid. Add the basket on top of the pot of boiling water and steam for 15 to 20 minutes, or until the dim sum are translucent and soft. Serve steaming hot with your favourite chilli crunch and soy sauce.

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