Vegetarian Shumai
Elevate your dim sum game with this irresistible Vegetarian Shumai recipe—perfect for plant-based food lovers seeking an authentic twist on classic Chinese dumplings. Packed with a medley of finely chopped shiitake mushrooms, carrots, water chestnuts, and green peas, this vibrant filling is balanced by crumbled firm tofu and seasoned with soy sauce, sesame oil, and a hint of pepper for a rich umami punch. Wrapped in delicate wonton wrappers and steamed to perfection, these bite-sized treats boast soft, translucent exteriors and a flavorful, hearty interior. Ready in just 45 minutes, this meat-free shumai is an ideal choice for appetizers, party platters, or light lunches. Serve them piping hot with soy sauce or chili oil for dipping and garnish with fresh green onions for a pop of color and freshness. Whether you're a seasoned vegan or simply craving a healthy spin on a dim sum favorite, this recipe delivers maximum flavor with minimal effort!
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Recipe Information
Ingredients
- 100 grams Shiitake mushrooms
- 200 grams Firm tofu
- 1 medium Carrot
- 100 grams Green peas
- 50 grams Water chestnuts
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 24 pieces Wonton wrappers
- 2 tablespoons Chopped green onions
- 2 tablespoons Water
Instructions
Begin by preparing the filling. Finely chop the shiitake mushrooms, water chestnuts, and carrot. Crumble the firm tofu with your hands until it resembles coarse crumbs.
In a large bowl, combine the chopped mushrooms, water chestnuts, carrot, crumbled tofu, and green peas.
Add soy sauce, sesame oil, cornstarch, salt, and black pepper to the vegetable mixture. Mix well until all ingredients are evenly combined.
Prepare a clean working area to assemble the shumai. Place one wonton wrapper in the palm of your hand.
Spoon about 1 tablespoon of the filling mixture into the center of the wrapper.
Gather the edges of the wrapper around the filling, leaving the top open. Gently squeeze the shumai to shape and secure the filling.
Repeat the wrapping process with the remaining filling and wonton wrappers, setting aside on a plate while you work.
Line a bamboo steamer basket with parchment paper or lightly oil the steamer to prevent sticking.
Arrange the shumai in the steamer basket without touching each other. If necessary, steam in batches.
Fill a wok or large pan with water and bring to a boil. Place the steamer over the boiling water while ensuring the water level does not touch the shumai.
Cover and steam the shumai for about 10-15 minutes, or until the wrappers become translucent and the filling is heated through.
Remove the steamer from the heat and carefully transfer the shumai to a serving platter.
Garnish with chopped green onions before serving. Serve hot with additional soy sauce or chili oil on the side for dipping, if desired.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 16.6 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 457 mg | 35% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1640 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
