It’s hard when the only things you can eat are the vegetable fried rice and noodle dishes. They recently went vegetarian and also had a tough time getting a solid meal out of dim sum nights. I was surprised to find that 3-4 of my friends shared the same concerns. On a dim sum escapade a few weeks ago, I brought up my concerns to a few friends. ![]() But since I decided to switch back to my vegetarianism and have stayed true to this diet the past year, I sought a better solution to meet my dim sum needs and continue with the diet I have tried so hard to maintain. When I chose to try meat my first year, I loved these dishes. I don’t blame them – Chinatown dim sum is notoriously scrumptious within the UChicago community, whether it be through house trips or late-night dim sum runs. I barely get to mention a few dishes that are vegetarian-friendly before hungry stomachs begin to call out for the pork buns and shrimp rolls that my friends can’t help but order in bulk. The Susan-style tabletops demand being filled with rolls and buns filled with a variety of meats. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.Among some of the hardest times I’ve had in dealing with my diet, finding good vegetarian food when my friends and I go out for dim sum in Chinatown tops the list. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Meanwhile, toast the sesame seeds in a small frying pan over a medium heat.Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up. Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top.Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets. Pull and fold the sides over the filling, pinching the edges together to seal. Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges.Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of sea salt to a food processor.Stir in 1 tablespoon of sesame oil, then set aside. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Trim and finely slice the spring onions, then add the white part to the bowl. ![]() ![]()
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