Vegetable Shumai Recipe

Sticky Rice Mushroom Shumai w/ Homemade Wrappers (Vegan)

WEBDec 5, 2014 · This sticky rice vegan mushroom shumai recipe is super easy to make. Homemade wrappers with with sticky rice, mushrooms, and peas are perfect when …

Rating: 4.2/5(6)
1. Start by making the dough. Mix the flour, salt and boiling water together in a mixing bowl, handle with care and knead until you get a smooth dough. Put in a bowl covered with a damp towel, and let the dough rest for 1-2 hours. You can also cover it tightly and let it rest in the refrigerator overnight if you want to make it ahead of time.
2. To make the filling, cook the sticky rice. You can either steam it (full instructions on how to pre-cook sticky rice using a soaking and steaming method here) or follow your rice cooker's instructions if it has a special setting for sticky rice. Heat the oil in a wok over medium heat, and add the mushrooms and shallots. Stir-fry for a few minutes, until the shallots are translucent. Add the scallions, shaoxing wine, salt, soy sauces, five spice powder, sesame oil, and water. Cook for another minute. Stir in the cooked rice and peas. Turn off the heat.
3. Divide the dough into four pieces. Working one piece at a time (cover the rest of the dough with a damp cloth to prevent it from drying out), roll the dough into a long rope and cut it into small pieces about the size of an acorn. This method is similar to the one we used for dumpling wrappers.
4. To assemble the shumai, first prepare the steamer, lining it with a layer of damp cheese cloth, or by brushing it with oil to prevent sticking.

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SIOMAI OR SHU MAI TWO WAYS: The Foodie Takes Flight

WEBSep 26, 2020 · Vegan Tofu and Mushroom Siomai or Shu Mai cooked 2 ways: fried and steamed! A delicious Filipino-Chinese inspired vegan recipe.

1. Press tofu for at least 10 minutes to drain excess liquid. Afterwards, place tofu in a bowl and crumbled with your hands or a fork.
2. See video below on how to form the shu mai.Prepare a small bowl with water. Carefully separate the wrappers. It’s best to work with the wrappers thawed at room temperature so they’re pliable and won’t easily break.
3. Mix all the ingredients together and feel free to adjust to your liking! Calamansi are locally grown in the Philippines and they’re these tiny limes that are much more sour than regular limes, so they pack a nice sour punch. You can also use any other hot sauce if you don’t have chili garlic sauce!
4. Heat a large frying pan over high heat. Add enough oil to submerge at least half of the siomai.

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