Finally got around to making dumplings.. the wrappers and all. You can use these same wrappers to make potstickers, wontons and what not.. steam them.. fry them, or boil them in soups.
Just about to be steamed
The shu mai turned out super yummy.. I served them up, topped with thin tiny beet slices and with some thick hoisin sauce!. Of course I could have made the wrappers even thinner.. but hey.. all that rolling is tiring.. You can buy eggless wonton or gyoza wrappers and that will definitely save some time and energy! Here are some other options for fillings and other types of dim sum and dumplings
And below is another wrapper recipe with some added rice flour and also with Step by step pictures on how to shape them into ShuMai .
- 1 cup all purpose flour
- 1/4 teaspoon salt or to taste
- warm water
- cornstarch as needed
- 1 teaspoon oil
- Mix in the flour, half a teaspoon of cornstarch and salt
- Grease your hand with oil. Add in the warm water a little at a time till the dough starts to come together. Knead for a few minutes till it doesnt stick and is elastic.
- Let the dough rest covered by a towel for half an hour to an hour.
- Make small balls and roll them out, or roll out bigger ball and cut square or circle shapes depending on what you want to use the wrappers for.
- The rolling out takes some effort. Use cornstarch to dust if dough is sticky. The dough is also elastic, so roll it out, let it rest for a few seconds, then lift and roll out more.
- For the Shumai, I rolled out small balls into circles.
- To store, dust with cornstarch and store in airtight bag in the refrigerator.
- 1/2 cup chopped broccoli
- 1/2 cup chopped zucchini
- 1 teaspoon canola oil
- 1 teaspoon sesame oil
- 2 teaspoon hoisin sauce
- 1/2 teaspoon raw sugar or agave syrup
- 1/2 teaspoon chili flakes
- 1+ Tablespoon finely chopped garlic to taste
- 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 cool covered for another 3-4 minutes.
- Adjust spice and sauce for taste and let cool.
- Take a small piece of the dough, make a ball and roll it into a 3-inch circle. Put the wrapper on your thumb and index finger and put some filling in. Slowly push down the shu mai into the hole between your thumb and index finger to wrap the wrapper around the filling.
- Push the edges of the wrapper inward in small folds covering the top edges of the filling like a pouch. Some filling at the top should remain exposed. Use a little water to seal the folds if necessary.
- Place shu mai on parchment on bamboo steamer or on greased steel steamer.
- Steam for 7-10 minutes until the wrapper appears translucent.
- Serve hot with dipping sauce. I topped it with thin beet slices for garnish and added color!
- Some Dipping sauce options: Hoisin sauce, sweet and sour sauce, soy sauce, or mix in some chili oil, minced garlic or ginger(not both), soy sauce and rice wine vinegar!
Heres the some Steamed Bao which I made a couple of times. these are yeasty fluffy buns filled with all kinds of saucy filling.. and also served in Dim sums..
Have a fun Dim Sum!