• 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.