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Shu Mai /Siu Mai dumplings filled with broccoli and zucchini in garlic sauce. A delicious snack or appetizer, I served these dumplings with beet slices and hoisin sauce. Vegan Recipe. Jump to Recipe
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 .
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!
Shu Mai/Siumai Dumplings Filled With Broccoli & Zucchini In Garlic Sauce
Shu Mai /Siu Mai dumplings filled with broccoli and zucchini in garlic sauce. A delicious snack or appetizer, I served these dumplings with beet slices and hoisin sauce. Vegan Recipe.
Ingredients
Wrappers
- 1 cup all purpose flour
- 1/4 teaspoon salt or to taste
- warm water
- cornstarch as needed
- 1 teaspoon oil
Filling:
- 1/2 loaded cup small 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
Instructions
- 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 the small balls into circles.
- To store, dust with cornstarch and store in airtight bag in the refrigerator.
- 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 cook covered for another 3-4 minutes.
- Adjust spice and sauce for taste and let cool.
Assembly
- 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.
Notes
Nutritional value is based on 1 serving
Nutrition
Calories: 156kcal, Carbohydrates: 27g, Protein: 3g, Fat: 3g, Sodium: 187mg, Potassium: 109mg, Fiber: 1g, Sugar: 2g, Vitamin A: 175IU, Vitamin C: 13.1mg, Calcium: 10mg, Iron: 1.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
first. I love your website! I didn’t notice where it said how many the recipe made. How many did this make? Also, do you think the dumplings would store well? I want to use them for a meal prep.
thank you!
8 to 12 depending on the size and thickness. Yes, you can roll them out and store between parchment in a sealed container. refrigerated for 2 days and frozen for longer.
These look so good! I will definitely be trying out this recipe soon. Mmmm, vegan shumai!