Sounds too good to be true right? But it’s true!!!
For the protein meat like texture I’ve used textured vegetarian protein or TVP or soy chunks, whatever you want to call it.
It has 12 grams of protein for every 24 grams and no fat at all, which is pretty freaking sweet!
It has a meat like texture and can easily confuse any meat eater if seasoned with the right spices.
Chicken doesn’t really have a taste of its own and is seasoned to give you that meat taste!
I just soak the TVP in boiling water for 10 mins, take them out, squeeze the excess water and blend them up in a food processor and they give me a keema (minced meat) like consistency.
In this dim sums recipe I’ve used absolutely no oil, I know it sounds weird but hear me out!
You just add some water when the pan starts to heat up and cook the veggies in that, and then keep adding water whenever it begins to dry up, and keep doing this till it cooks up.
Then there’s this sauce again without oil. This is my dad’s recipe which I had posted earlier and I just removed the oil from it and instead cooked in water, it’s pretty simple and no one even gets to know the difference!!!
Try it out once and you’ll be surprised. I found out about this way of cooking about a month back and have been experimenting and exploring the various possibilities consisted in it!
For the dim sums skin I came up with this idea on my own and I have all the copyrights to this!
In all the recipes that I saw there was either only wheat and water or the addition of yogurt which I didn’t want to add.
The wheat and water gave me a flimsy skin which was easily breaking off.
So I added tofu instead, this gives it a firmer and fuller texture!! I just blended it with some water and it created this beautiful consistency, you can make pasta sauces and vegan mayonnaise with it as well!
This just looks complicated because I’ve added tons of pictures in this but when you start to cook it it’s pretty simple and the filling can be made in advance and be used as a grilled sandwich or parantha filling as well!
Ingredients For Dim sums
2 Cups Dry TVP/Soy Chunks
7 Small Garlic Cloves
1/2 Inch Ginger
1 Large Onion
Bunch of Coriander
2 teaspoons Dried Coriander
2 teaspoons Dried Thyme
1 teaspoon Pepper
1 green chili
Himalayan Pink Salt to taste
For the Skin: 1 and 1/2 Cups Whole Wheat Flour
1/3 Cup Blended Tofu (Blend it with 2-3 tbsp water till cream like consistency is achieved)
1/2 Cup Water
Salt to taste
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Ingredients For Sauce
80 Grams Dried Chili
10 Medium Cloves of Garlic
1 Large Onion
1 tsp Cinnamon
One tsp Ginger Powder
1 tsp Cumin
1 tsp Pepper
2 tsp Unrefined Cane Sugar
1/2 tsp Black Salt
Pink Salt to taste
Instructions For the Dim sums
Soak the TVP in boiling water for 10 minutes. Then, Squeeze out all the excess water amd then blend in a food processor till a mince meat like consistency is achieved.
Cut up the ginger, garlic, onion, chili and garlic finely.
Cook them in a pan with oil or water until translucent and aromatic.
Add the minced TVP and all the spices and mix together, add some water and cook on medium flame with a lid on.
Check it every 2-3 minutes till all the water has evaporated and the TVP is cooked.
For the skins add the ingredients for it and make a dough. Divide it into small 1/2 inch diameter circles and roll them out in a thin circle.
Add the filling and close them up like I have showed in the pictures in the post.
Steam for 10-12 minutes until fully cooked.
Instructions For the Sauce
Break up the chilies and put boiling water in the dried chilies and let them soak for 15-20 minutes so that the seeds come out.
In the meantime cut up the chili, garlic and onion and blend up the tomatoes.
After the soaking of chilies, blend them up separately.
Cook the garlic and onion i water or oil till translucent.
Add the tomatoes and cook for 10-12 minutes till water has evaporated.
Add the chili paste, spices and vinegar and cook for a further 5-6 minutes on medium flame.
Your oil free sauce is ready!
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