Smoky Seitan Siu Mai with Gochujang BBQ Glaze

• vegan
• bbq
• dim-sum
• asian-fusion
• seitan
• spicy
• plant-based
• Emily

Introduction

Hey there, food lovers! It's Emily, and today I'm bringing the smoke of a California pit-style BBQ right into the heart of a dim sum parlor. We're crafting something truly 'piquant'—a term that perfectly captures that sharp, appetizing sting of flavor. These Smoky Seitan Siu Mai are my love letter to fusion cooking, blending the deep, umami-rich tradition of Cantonese dumplings with a bold, spicy Gochujang-infused BBQ glaze. It's savory, it's smoky, and it's got that perfect kick to wake up your palate. Let's get steaming!

Ingredients

• 1 package vegan dumpling wrappers (ensure they are egg-free)
• 8 oz high-protein seitan, pulsed in a food processor until it reaches a "ground" texture
• 1/4 cup water chestnuts, finely minced for crunch
• 3 green onions, white and light green parts finely chopped
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon liquid smoke
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1/4 cup vegan BBQ sauce
• 1 tablespoon Gochujang (Korean chili paste)
• 1 teaspoon maple syrup
• Toasted sesame seeds and micro-cilantro for garnish

Instructions

• In a large mixing bowl, combine the pulsed seitan, minced water chestnuts, chopped green onions, ginger, and garlic.
• Add the liquid smoke, soy sauce, and sesame oil to the mixture. Stir vigorously until the filling becomes slightly tacky and well-incorporated.
• Take one dumpling wrapper and place a rounded tablespoon of the filling in the center.
• Using your thumb and forefinger, gather the edges of the wrapper around the filling, squeezing gently to form a waist, but leaving the top of the filling exposed in the classic siu mai style.
• Repeat with the remaining wrappers and filling until all are formed.
• Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking.
• Arrange the dumplings in the steamer, leaving about half an inch of space between each.
• Steam over a pot of boiling water for 8 to 10 minutes, or until the wrappers are translucent and the filling is firm.
• While the dumplings steam, whisk together the vegan BBQ sauce, Gochujang, and maple syrup in a small bowl to create the piquant glaze.
• Once the dumplings are done, brush the top of each one generously with the Gochujang BBQ glaze.
• Sprinkle with toasted sesame seeds and garnish with micro-cilantro before serving immediately while hot.

And there you have it—a vibrant, plant-based twist on a dim sum classic that brings the heat and the heart of American BBQ. I love how the ginger and garlic play against the smoky seitan, making every bite a celebration of East meets West. Whether you're hosting a brunch or just craving something experimental, these dumplings are sure to be a hit. Keep cooking with color and flavor, and I'll see you at the next grill-out!

Emily