Method
Let the soy chunks simmer in boiling water with the clear soup for 10 minutes. Then drain.
Fry the onions, garlic, and ginger in a pan with a little oil. Add vegetables and sauté for another 10 minutes. Add the soaked soy chunks, the coconut blossom syrup, and the locust bean gum. Season with salt and pepper. Add a little more water if necessary.
For the sauce, put the dates in a cup and pour boiling water over them, then allow to cool. Put all the ingredients (including the dates with water) in the blender and mix until creamy. Add lime juice and lime zest. Briefly soak a rice sheet in warm water until soft. Then place it on a damp cutting board. Put a good tablespoon of the veggie filling in the middle of the sheet, first fold in half, then fold in from both corners in the middle and roll in the opposite direction. Continue with the other rice sheets. Heat a pan with the oil and add the dumplings to the pan one at a time until golden brown. Then garnish with some black sesame seeds and spring onions. Enjoy! This is wonderful with basmati rice.
