Earlier this year, I posted a photo of a vegetarian shu mai dumpling that I whipped up using filling leftover from a consulting gig. Someone on Instagram asked if I’d used quinoa, the ancient seed that’s super popular now. No I had not but what a great idea. Quinoa has protein and a good chewy texture to mimic meat. I’ve eaten quinoa since the mid-1990s and enjoyed it in side dishes and stuffing for roast squash. What would it be like as a dumpling filling?
To find out, jump to the quinoa and tofu shu mai dumpling recipe on Vietworldkitchen.com.