Vegetarian Shu Mai
Open-faced steamed dumplings with savory mushroom and tofu filling
Why This Recipe Works
These dumplings rely on a concentrated mushroom base and pressed tofu to mimic the traditional bouncy texture of dim sum favorites. Mastering the pleat is simply a matter of pinching and rotating to create a sturdy, open-topped purse.
Instructions
Cook the mushrooms, scallions, ginger, and garlic in a large skillet over medium-high heat until the mushrooms have released their moisture and turned golden brown, about 8-10 minutes. The pan should be dry and the aromatics fragrant.
Transfer the mushroom mixture to a bowl and stir in the crumbled tofu, soy sauce, sesame oil, cornstarch, sugar, and white pepper. Mix vigorously until the filling becomes slightly cohesive and holds together when pressed.
Brush the edges of a wrapper lightly with water, then place a heaping tablespoon of filling in the center. Pinch opposite sides of the wrapper with your fingers, rotate the dumpling 90 degrees, and repeat the pinching to create a square-ish open-topped shape. Press the dumpling gently onto a flat surface to flatten the bottom so it stands upright.
Top the center of each dumpling with a small pinch of grated carrot. Arrange the dumplings in a steamer basket lined with parchment paper, ensuring they do not touch each other.
Steam over boiling water until the wrappers are translucent and the filling is firm and hot, about 8-10 minutes. Serve immediately while the steam is still rising.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate cooked shu mai for up to 3 days. For longer storage, freeze for up to 2 months.
Can I make this ahead of time?
The filling can be made 1 day ahead and stored in the refrigerator.
