Bob Dylan Thomas Posted March 14, 2005 at 10:22 AM Report Share Posted March 14, 2005 at 10:22 AM Has anyone got any ideas for fillings for making vegan jiaozi dumplings (no meat, poultry, fish or dairy products)? I've tried a few experiments but none have been very tasty (the best was probably TVP and seaweed 紫菜素肉饺子 with lots of tamari)。 I once had tofu and spinach jiaozi in a restaurant in Taian, an unusual combination that didn't really work, but i rarely found jiaozi in mainland China that didn't contain meat, seafood or eggs. Perhaps posters from HK or Taiwan might have some better tips, since 素餐 seems more established there? Quote Link to comment Share on other sites More sharing options...
Jim Posted March 14, 2005 at 10:24 AM Report Share Posted March 14, 2005 at 10:24 AM I'm vegan and usually get restaurants to do combinations of smoked tofu (xun gan'r), fensi, mu'er and cabbage or other veg which work OK. Quote Link to comment Share on other sites More sharing options...
trevelyan Posted March 14, 2005 at 02:49 PM Report Share Posted March 14, 2005 at 02:49 PM Carrots. I don't know why they don't put them in ALL jiaozi, because they rock. Quote Link to comment Share on other sites More sharing options...
Jo-Ann Posted March 14, 2005 at 06:40 PM Report Share Posted March 14, 2005 at 06:40 PM Here's a filling that I use for Shao Mai that looks pretty vegetarian. The base is sticky rice. I can't see why it can't be used for jiaozi. Sticky rice / reconstituted Chinese mushroom / bamboo shoots / carrots / scallions / Sichuan preserved vegetable / sherry or ShaoHsing wine / soy sauce / sugar / black pepper. If you are interested, I can give the amounts, but you can vary the filling as you wish. The thing is to wash the sticky (glutinous) rice till clear, soaking it in water for 1 hour, cooking it in boiling water 3 minutes, uncovered,---- then covered for 7 minutes. Add the rest of the chopped vegetables and seasons. Quote Link to comment Share on other sites More sharing options...
Gary Soup Posted March 14, 2005 at 06:49 PM Report Share Posted March 14, 2005 at 06:49 PM My wife make meatless jiaozi using jiucai as the main ingredient. I'm not sure what else she puts in, probably finely chopped donggu mushrooms for one. They mostly make me belch. Quote Link to comment Share on other sites More sharing options...
Vivien Posted March 18, 2005 at 01:51 AM Report Share Posted March 18, 2005 at 01:51 AM I tried su jiaozi with carrot, celery, cucumber and they good. I once tried Russian jiaozi with smashed potato as filling, tasted great! Here's a filling that I use for Shao Mai that looks pretty vegetarian. The base is sticky rice. I can't see why it can't be used for jiaozi. I think they have pork and extra animal oil in Shao Mai, at least here in Shanghai. Quote Link to comment Share on other sites More sharing options...
Bob Dylan Thomas Posted March 18, 2005 at 03:19 PM Author Report Share Posted March 18, 2005 at 03:19 PM mashed potato jiaozi? isn't that like having bread sandwiches??? anyway, thanks very much for the handy advice everyone, now to the kitchen! Quote Link to comment Share on other sites More sharing options...
Guest GIORNO Posted April 1, 2005 at 06:14 AM Report Share Posted April 1, 2005 at 06:14 AM "They mostly make me belch." what`s mean ?? Quote Link to comment Share on other sites More sharing options...
Guest GIORNO Posted April 1, 2005 at 06:17 AM Report Share Posted April 1, 2005 at 06:17 AM how to used "quote"?? help! Quote Link to comment Share on other sites More sharing options...
Gary Soup Posted April 1, 2005 at 04:48 PM Report Share Posted April 1, 2005 at 04:48 PM "They mostly make me belch."what`s mean ?? I think it's 打嗝 in Chinese. The jiucai has that effect on me. Quote Link to comment Share on other sites More sharing options...
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