Vegan Siu Mai

• 3 1/2 tablespoons non-hydrogenated margarine
• 1 tablespoon gingerroot, grated
• 2 cups seitan, chopped small
• 1/2 cup shiitake mushroom, sliced thinly
• 2 tablespoons tamari
• 1 tablespoon five-spice powder
• 1 tablespoon hoisin sauce
• 2 cups shredded cabbage
• 1 cup shredded carrot
• 1 (8 ounce) package wonton skins
• 1/4 cup cooked peas

1. In a large skillet, heat margarine. Once it sizzles, add ginger and cook for 1 minute. Add seitan and mushrooms. Cook for 5 minutes, stirring occasionally. Stir in tamari and five-spice powder and cook for 3 minutes before adding hoisin sauce. Add cabbage and carrots and cook 5 more minutes.
2. Make a circle with your forefinger and thumb. Place dumpling wrapper over your hand and then place a heaping teaspoon of filling in the center. Fold up sides of the dumpling, creating a little cup. Dot the middle of each dumpling with a pea for garnish.
3. Fill a large saucepan 1/4 of the way with water, place over high heat, and bring to a boil. In a metal colander over the pot steam buns for about 15 minutes.

nonhydrogenated margarine, gingerroot, seitan, shiitake mushroom, tamari, fivespice powder, hoisin sauce, cabbage, carrot, peas

Taken from www.food.com/recipe/vegan-siu-mai-350515 (may not work)