Vegetable Shumai Recipes

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STEAMED PORK-AND-MUSHROOM SHUMAI



Steamed Pork-and-Mushroom Shumai image

Provided by Food Network

Time 1h10m

Yield 12 to 14 dumplings

Number Of Ingredients 15

1 1 1/2-inch piece ginger
5 shiitake mushrooms
1 scallion, finely chopped
1/4 pound ground pork
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine or dry sherry
1 teaspoon toasted sesame oil
2 teaspoons cornstarch
Sea salt and freshly ground pepper
12 to 14 square wonton wrappers
1 large egg, lightly beaten
Dried goji berries or frozen peas and carrots, for topping (optional)
Vegetable oil, for brushing
1 tablespoon Asian chile paste (such as sambal oelek)
2 tablespoons light soy sauce

Steps:

  • Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon. Stem and finely chop the mushrooms. Combine the ginger, mushrooms, scallion, pork, soy sauce, rice wine, sesame oil and cornstarch in a large bowl. Season with salt and pepper. Mix well with your hands until all of the ingredients are incorporated.
  • Form the dumplings: Place a damp paper towel over the wonton wrappers to keep them from drying out. Remove 1 wrapper and brush with some of the beaten egg.
  • Make a circle with your thumb and index finger; lay the wrapper on top, nudging it down to create a cup. Add 2 teaspoons filling, then pat the filling down with the back of a spoon.
  • Fold the overhanging wrapper edges down, leaving the filling exposed. Press the wrapper firmly around the filling. Pat the top and bottom of the dumpling to make it flat.
  • Top the dumpling with a dried goji berry or 1 each frozen pea and carrot. Repeat to form the remaining dumplings.
  • Steam the dumplings: Cut out a round of parchment paper to fit in a bamboo steamer and punch holes in the paper to let steam through. Line the steamer with the parchment and brush with vegetable oil; arrange the dumplings in the steamer and cover. Put the steamer in a wok or skillet with a few inches of boiling water, making sure the water does not touch the bottom of the steamer. Steam the dumplings 8 to 10 minutes, or until the pork is cooked through.
  • Make the sauce: Combine the chile paste and soy sauce in a small shallow bowl. Serve with the dumplings for dipping.

VEGETABLE DUMPLINGS



Vegetable Dumplings image

The Polish have pierogi, the Japanese have gyoza: Many of the world's cultures have some version of dumplings, whether they're filled with meat, cheese or vegetables, and baked, steamed, fried or boiled. This recipe is adapted from the children's cookbook "Around the World: Delicious Dishes from Across the Globe," from the American Girl cookbook series, and was inspired by the dumplings you might get at your local Chinese takeout spot. They're not necessarily authentic, but they are delicious, and folding and frying them is a fun weekend project for kids of all ages. You can use round or square wonton wrappers for this project, but don't forget the sauce: It's what makes these dumplings great.

Provided by Margaux Laskey

Categories     dinner, easy, snack, dumplings, finger foods, project, appetizer, main course

Time 1h

Yield About 24 dumplings

Number Of Ingredients 16

1/4 cup low-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon packed light brown sugar
1/2 teaspoon peeled and grated fresh ginger
1/4 teaspoon toasted sesame oil (optional)
2 scallions, thinly sliced
2 teaspoons low-sodium soy sauce
2 teaspoons hoisin sauce
1 teaspoon peeled and grated fresh ginger
6 teaspoons canola oil, plus more as needed
1 cup finely shredded green cabbage
1/2 cup finely chopped cremini mushrooms
1/3 cup peeled and shredded carrot
Pinch of salt
Cornstarch, for dusting
24 wonton wrappers

Steps:

  • Make the dipping sauce: In a small bowl, whisk the soy sauce, vinegar, brown sugar, ginger and sesame oil (if using) until the sugar dissolves. Cover and set aside.
  • Make the filling for the dumplings: In another small bowl, stir together the scallions, soy sauce, hoisin sauce and ginger. Add 2 teaspoons canola oil to a large nonstick frying pan. Turn the heat to medium and warm up the oil for 2 minutes. Carefully add the cabbage, mushrooms and carrot and sprinkle with a pinch of salt. Cook, stirring often, until the vegetables are slightly softened, about 3 minutes. Add the scallion mixture and stir to combine. Transfer the dumpling filling to a medium bowl and let cool to room temperature. Wipe out the pan or clean it if necessary.
  • Once the filling has cooled, assemble the dumplings: Put 1 cup water in a medium bowl. Sprinkle a large rimmed baking sheet with 2 to 3 tablespoons cornstarch, using your fingers to evenly distribute it.
  • Lay 1 wonton wrapper on a clean work surface. Spoon 1 teaspoon of the dumpling filling in the center of the wrapper. Dip your fingers in the water and lightly moisten the edges of the wrapper. Fold the wrapper in half (if using squares, fold the wrapper in half diagonally to form a triangle) and press the edges together to seal. Place the dumpling on the prepared baking sheet. Repeat with additional wrappers and the remaining filling until you've used up all the filling. (At this point, you can freeze some of the dumplings in a single layer on the baking sheet. Once they are frozen, transfer them to a resealable plastic bag and freeze for up to 3 months. Don't thaw them before cooking, but add a few minutes to the cooking time.)
  • Cook the dumplings: Brush the same frying pan with 2 teaspoons canola oil, set the pan over medium heat and warm up the oil for 2 minutes. Adding one dumpling at a time but working quickly, dust off excess cornstarch and add as many dumplings as will comfortably fit in a single layer in the pan (don't crowd them or they won't cook evenly). Let cook (no stirring!) until browned on the bottom, 2 to 3 minutes. Using tongs, gently flip the dumplings. Carefully pour about 1/2 cup water into the pan (it will bubble up and steam!). Cover and cook until the water is mostly absorbed, about 4 minutes.
  • Transfer the dumplings to a serving platter and cover lightly with aluminum foil to keep warm. Repeat to cook the remaining dumplings, brushing the pan with 2 teaspoons canola oil before each batch.
  • Serve dumplings warm, with the dipping sauce.

Nutrition Facts : @context http, Calories 39, UnsaturatedFat 1 gram, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 1 gram, TransFat 0 grams

VEGETARIAN SHUMAI



VEGETARIAN SHUMAI image

Categories     Leafy Green     Pasta     Appetizer     Steam     Vegetarian

Yield makes about 35 shu mai

Number Of Ingredients 15

peanut or safflower oil
2 leeks cut into 1/2 inch discs and soaked to remove dirt
4-6 cloves roasted garlic
11/2 inches fresh ginger
2 carrots diced small
1 bunch bok choy or (1 bag spinach)
3-4 roasted chestnuts
1 package round wonton wrappers
My favorite dipping sauce
3TBS Soy Sauce
1TBS Hoisin Sauce
1/2tsp sesame oil
1 large clove garlic minced
1/2 inch piece fresh ginger minced
2 tsp orange juice

Steps:

  • In a wok or large sautee pan add several Tbsp peanut oil sautee well drained leeks and when soft add ginger ,garlic and carrots stir frying. when carrots are very soft add the greens(either bok choy or spinach.) along with the chestnuts. when greens are wilted put mixture in food processor and puree. when mix is cool place 1/2-3/4TBSP of mix in center of a wrapper and moisten the edges with a dab of water and in a circular motion pinch the dough to make an open purse. place completed shu mai in a steamer lined with old pieces of lettuce, kale... so the dough doesnt stick to the steamer. Steam for 5 min. serve warm wioth your favorite dipping sauce. These also freeze well.

SHRIMP SHUMAI



Shrimp Shumai image

Categories     Sauce     Side     Steam     Picnic     Shrimp     Boil

Yield makes 24 pieces, serves 4

Number Of Ingredients 23

Soy-Mustard Sauce
1 tablespoon rice wine vinegar
2 tablespoons Japanese soy sauce
1 teaspoon mustard powder
1 teaspoon cold water
Filling
8 ounces shrimp, peeled and deveined, tails off (you can use frozen 16/20 shrimp)
1 scallion, both white and green parts, minced
1/4 cup minced canned and drained water chestnuts
1/4 cup minced stemmed shiitake mushrooms
1 1/2 tablespoons lard (or substitute vegetable oil)
2 tablespoons sake
1 teaspoon ginger juice (see page 149)
1/2 teaspoon sesame oil
1 egg white
1 teaspoon kosher salt
1/8 teaspoon pepper
1 tablespoon potato starch
4 baby bok choy
24 square wonton wrappers/skins
1/4 cup vegetable oil
Pinch of salt
1 tablespoon black sesame seeds

Steps:

  • To make the soy-mustard sauce, combine all the ingredients in a small bowl and mix well. Set aside.
  • To make the filling, cut the shrimp into bite-size pieces, then roughly chop until the shrimp become almost paste-like but with some small pieces visible. You can also use a food processor, which will give it a smooth texture, but I prefer the more coarse texture you get from chopping by hand. Transfer the shrimp to a bowl and mix with a spatula until the shrimp become very sticky.
  • Add the scallions, water chestnuts, and mushrooms to the shrimp and mix well. Then add the following ingredients, mixing well between each addition: lard, sake, ginger juice, sesame oil, and egg white. Finally, mix in the salt, pepper, and potato starch.
  • Meanwhile, place the baby bok choy in a bowl and cover with cold water; let it sit for 10 to 15 minutes.
  • To assemble the shumai, lay a wonton skin on the counter (cover the remaining skins with a damp towel to keep them from drying out). Place 1 tablespoon of the filling in the center of the wonton skin. (Soak the spoon in water while you're assembling a shumai. This will make it easier to transfer the filling to the wonton.) Hold the wonton skin with the filling with your fingers and gently press the skin to form a small cup. Set the shumai on a cutting board and turn it clockwise while carefully pressing the sides together, creating a tighter cup. Wet a finger with water and use it to gently smooth the top of the shumai. Repeat with the remaining wonton skins and filling.
  • To cook the shumai, heat a stove-top steamer over high heat, bringing the water to a boil. Brush the bottom of the steamer basket with a small layer of the vegetable oil and add the shumai, leaving 1 inch of space between each. Cover and cook for 3 minutes, then drain the bok choy and add to the steamer. Cover and cook for 3 minutes longer, or until the shumai are cooked through.
  • Remove the bok choy from the steamer and gently squeeze inside a towel to remove excess moisture. Top with a pinch of salt. Place each bok choy in the center of 4 small plates and arrange 6 shumai around it. Garnish the plates with a pinch of black sesame seeds and serve with the soy-mustard sauce on the side.

PORK SHUMAI SOUP



Pork Shumai Soup image

A simple lazy day soup. I broke the instructions into steps but you can pretty much dump everything into the pot from the beginning once the water starts to boil (except for the veggies, unless you don't mind them getting overcooked). I think next time I may add some konyaku (not the noodle type) and maybe garnish with some sliced pink and white fishcake and chopped green onion. I normally eat this as a one dish meal but it may also be eaten as a side dish. It's been suggested by a friend to forget the pepper and chilli flakes and just toss in some kimchee to flavor :)

Provided by marisk

Categories     Clear Soup

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 quart water (chicken or vegetable broth should work fine too)
1 lb pork shumai (frozen jumbo pack, Ajinomoto brand)
1 bunch bok choy, cut in 2-3 pieces (spinach or similar vegetable)
14 ounces medium firm tofu (1 block)
1 (1/3 ounce) packet katsuo dashi no moto bouillon (this is a powder)
1 ounce bonito flakes (dried shaved bonito, comes in five 1oz packettes per package)
1 -2 tablespoon Kikkoman soy sauce (to taste)
1/2 teaspoon chili flakes (to taste)
1/2 teaspoon black pepper (to taste)
1/4 teaspoon sea salt (to taste)

Steps:

  • Bring water to boil.
  • Add seasonings.
  • Add shumai and tofu. Bring to boil again.
  • Lower heat and simmer for 20-30 minutes.
  • Add vegetable. Continue simmering until vegetables are just tender.
  • Enjoy :).

Nutrition Facts : Calories 103.8, Fat 4.9, SaturatedFat 0.8, Cholesterol 0.2, Sodium 951.4, Carbohydrate 7.4, Fiber 2.6, Sugar 3, Protein 11.1

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From everydaygourmet.tv


VEGETABLE SHUMAI RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Vegetable Shumai Recipe: How to Make Vegetable Shumai ... great recipes.timesofindia.com. Shumai is also a kind of dumpling that is open at the top and doesn't look anything less than delicious. It can simply make your mouth water just by looking at it. While the original dish contains some kind of meat, this recipe is a vegetarian one and ...
From therecipes.info


SHU MAI/SIU MAI DUMPLINGS FILLED WITH BROCCOLI & ZUCCHINI IN GARLIC ...
2011-06-27 In a pan, heat some canola oil and add garlic and chili flakes and cook on medium heat for a few seconds. Add in the broccoli and zucchini, toss and let cook for 3-4 minutes. Add in the hoisin sauce, salt if needed, sugar and sesame oil. Mix and cook covered for another 3-4 minutes. Adjust spice and sauce for taste and let cool.
From veganricha.com


WHAT IS SHUMAI AND 10 BEST SHUMAI RECIPES - IZZYCOOKING
2022-05-02 Shumai vs Gyoza Dumplings. Shumai and gyoza dumplings are somewhat similar but the filling is different. Traditional shumai is filled with ground pork and shrimp, while gyoza contains ground meat and veggies. Both types of dumplings are often served with a savory soy and vinegar dipping sauce. Best Shumai Recipes Shrimp Shumai
From izzycooking.com


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