Name: Baked Dim Sum
Cuisine: Vegan
Ingredients: 500 g potato, steamed and cut into cubes; 200 g frozen snap peas, defrosted; 250 g dried soy bean product, cooked; 1 tsp salt; 2 tsp sugar; 2 tsp Chinese five-spice powder; Oil, for the pan; 200 g self-raising flour; 100 g table spread (check it's dairy-free); 50 g water

Method

Filling

Heat the oil in a frying pan over high heat.
Add the filling ingredients in this order: potato, snap peas, cooked soy bean product, salt, sugar and five-spice powder.
Mix well and stir until everything is evenly combined.
Cover the pan with a lid and cook for a while.
Turn off the heat and set the filling aside.

Pastry

Put all the pastry ingredients into a bowl and mix.
Knead until well blended.
Divide the dough into 40 g pieces.

Dim sum

Wrap some of the filling in each piece of pastry.
Bake at 200°C for 25–30 minutes.
Serve warm.

Tips

Five-spice powder is usually a blend of fennel, cinnamon or cassia, star anise, Sichuan peppercorns and cloves.
Some table spreads and margarines contain milk. Check the label for a dairy-free one.
For the dried soy bean product, textured soy protein (TVP) or dried bean curd both work. Soak and cook it before you weigh it.