Vegetable Shumai Recipe

Vegetable Shumai Recipe – Vegan

Dumplings have become a world-famous favorite food when it comes to fast food. Originated from China, this dish has various variants and we can say that almost every shape is named as a different variety. Vegetable 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 contains tofu to replace meat. It tastes equally delicious and is also full of nutrition. It is really easy to make these and can be quickly cooked if you have a party or get-together coming up. So, to begin, follow this step-by-step recipe below!

How to make Vegetable Shumai

Step – 1 Prepare the dumpling wrappers

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.

Step – 2 Finely chop the veggies

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.

Step – 3 Fill the dumplings, steam and serve!

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!

Ingredients of Vegetable Shumai

  • 4 Servings
  • 300 gm all purpose flour
  • 1/4 cup cabbage
  • 1/4 cup onion
  • 2 tablespoon ginger
  • salt as required
  • 2 sprigs spring onion leaves
  • 1/2 cup water
  • 1/4 cup carrot
  • 1 tablespoon garlic
  • 200 gm tofu
  • black pepper as required

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