Vegetarian Shumai Recipes

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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.

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  • Begin with making the dumpling wrappers. Take flour in a bowl and add 1 tsp of salt in it and add ½ cup of warm water in it. Knead a semi-stiff dough and let it rest for 25 minutes minimum. Now knead the dough again on a smooth platform for 5 minutes and make small dough balls out of it. Roll these dough balls out in thin circles and you can use as much flour as you need.
  • You can take help of a food processor of you can finely chop the veggies using a knife too. Finely chop the tofu as well and mix everything together. Add 1 tsp of salt on this mix, transfer on a cloth and keep aside. Drain the water that comes out of the veggies after 5 minutes. We need them to be dry.
  • Now, put 1tsp of the filling on each wrapper and wrap. Remember to keep the top open. Steam the prepared dumplings for 10-15 minutes. Garnish with chilli oil or green onion leaves and serve with hot sauce!
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Top Asked Questions

How to make shrimp shumai?
In this case, coarsely chop everything, except for the shrimp and the mushrooms, and add it into the food processor. Once the blend reaches a smooth texture, add the shrimp and mushrooms. Mix until the shrimp are chopped into small pieces but not into a fine paste. Shumai wrapping is very forgiving and is easier than potsticker wrapping.
How to cook shumai dumplings?
Lightly squeeze to shape the shumai. Add the green peas to the top for decoration, if using, and place in the steamer. Space the shumai about 1 inch apart. Steam the shumai for 12 minutes over medium to high heat. Enjoy them while they’re hot! Recipe makes about 20 dumplings.
How can I make a vegan siu mai?
Most often, siu mai are filled with meat or seafood fillings. We wanted a vegan version. The thing about these open dumplings is they need a more solid filling, so we’ve added cornflour to thicken the mixture. If you are not vegan you could use an egg white instead. Essentially you want the mixture to set a little as it cooks.
How do you cook a shuumai?
Add a little oil to the pan, put in the shuumai, add water to about half the height of the shuumai, and cook with a lid on for about 10 minutes. This steam-panfrying method is similar to the one used for gyoza dumplings. Here are the two types of shuumai I made.

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