Vegetable Shumai: When it comes to fast food, dumplings have become a world-famous favorite. This dish originated in China, and almost every shape is named in a different variety.
Shumai is another type of dumpling that is open at the top and appears delicious. Just look at it can make your mouth water.
While the original dish contains some meat, this vegetarian recipe uses tofu to replace the meat. It tastes just as good as it is nutritious. These are very simple to make and can be prepared quickly if you have a party or get-together.
What is Shumai?
- Shumai is a Chinese steamed or fried dumpling. Shumai fillings vary by region and are known as siomai in the Philippines, some in
- Indonesia, and shumai in Japan. This little appetizer is a staple of many diets in China, particularly in Cantonese cuisine.
Shumai, a type of dim sum, is thought to have originated in the inner Mongolian region of China known as Hohhot.
- In its most basic form, a wonton wrapper made of flour and water is filled with finely ground pork, onion, and ginger.
- The shumai dumpling is then folding into a purse shape, allowing the filling to peek through the top, and steamed or pan-fried until cooked.
Shumai is made using lye water.
- In the Philippines, siomai is typically filling with grousing meat, peas, and carrots and then friying to a golden brown. It is topping with spicy garlic oil or soy sauce just before serving.
- While the siomai dumpling is commonly wrapping in a traditional wonton wrapper, different types of edible seaweed are also using, particularly in higher-end restaurants.
Ingredients of Vegetable Shumai
- 300 gm all-purpose flour
- 1/4 cup cabbage
- 1/4 cup onion 2 tablespoons ginger salt to taste
- 2 sprigs spring onion leaves
- 1/2 cup water
- 1 tbsp. garlic
- 200 g tofu, black pepper to taste
How to make Vegetable Shumai?
1: Make the dumpling wrappers
Begin by making the dumpling wrappers. In a mixing bowl, combine flour, 1 tsp salt, and 12 cups warm water. Knead a semi-firm dough for at least 25 minutes. Style small dough balls out of the dough and knead them again for 5 minutes on a smooth platform. Roll these dough balls into thin circles, using as much flour as needed.
2: Finely chop the vegetables
- You can use a food mainframe or a knife to chop the vegetables finely. Finely chop the tofu and combine everything. Add 1 tsp salt to this mixture, transfer to a cloth, and set aside. After 5 minutes, drain the water that has escaped from the vegetables. We need them to be dry.
3: Fill the dumplings, steam, and serve!
- Put 1 teaspoon of the satisfying on each wrapper and wrap. Remember to keep the top open. Steam the prepared dumplings for 10-15 minutes. Garnish with chili oil or green onion leaves and serve with hot sauce!
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