Ease of Preparation: Easy
Time of Preparation: 1 hour, plus 1 hour pickling time
Yield: 4-5 servings, 30 dumplings
These delicate little dumplings are easier than you’d think to make, and the taste will keep you coming back for more! Tofu is the central ingredient here, as it takes on all the flavors of ginger, earthy shiitake mushrooms, oniony scallions, and toasty, briny nori.
Ingredients:
Ginger pickled shallots:
- ¼ cup (60 ml) ginger juice (grate fresh ginger, press in sieve, discard pulp)
- ½ cup (120 ml) unseasoned rice vinegar
- 2 medium shallots, thinly sliced
- 2 tablespoons (30 ml) sugar
Shumai:
- 2 teaspoons (10 ml) sesame oil
- ¼ cup (60 ml) napa cabbage, finely chopped
- 8 dried shiitake mushrooms, reconstituted and finely chopped
- 4 scallions, finely chopped
- 1-inch piece ginger, peeled and grated
- 4 tablespoons (60 ml) chopped water chestnuts, finely chopped
- 6 ounces (170 g) carrots, finely chopped
- 12 ounces (350 g) extra firm tofu, drained and crumbled
- 2 sheets nori, toasted and ground to powder
- 1 tablespoon (15 ml) Shaoxing wine (or dry sherry)
- 1 tablespoon (15 ml) light soy sauce
- ½ tablespoon (7.5 ml) dark soy sauce
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) mushroom (vegetarian) dashi powder
- Salt and white pepper
- ¼ cup (60 ml) bread (high protein) flour
- 1 egg white
- 30 wonton wrappers (try to find the yellow Japanese style for an authentic look)
- Mixed frozen peas and carrot cubes, to garnish
To Serve:
- Napa cabbage, thick shreds (for the steamer)
- Shumai
- Ginger Pickled Shallots
- Soy sauce, for dipping
- Chili crisp, for dipping
Method:
For the Ginger Pickled Shallots:
In a small saucepan over medium heat, combine ginger juice, rice vinegar, shallots, and sugar, and bring to a simmer.
Transfer to a container, cover, and let stand at room temperature for 1 hour.
For the Shumai:
Heat sesame oil in a wok or skillet over high heat.
Add the cabbage, shiitake, scallions, ginger, chestnuts, and carrots, stir-fry/sauté for 3 minutes, until starting to soften.
Add crumbled tofu and cook, stirring often, until the water has mostly evaporated, about 4 minutes.
Add the wine, light and dark soy, nori, cornstarch, mushroom powder, salt, and white pepper and toss to combine.
Cook 1 minute until cornstarch has activated and thickened the liquid.
Remove from heat, cool slightly, then refrigerate for 30 minutes or up to overnight.
Make a slurry by blending flour with ¼ cup (60 ml) cold water until well dissolved (no lumps).
Before forming the dumplings, fold the flour slurry and egg white into the chilled filling mixture until well mixed.
To form the dumplings, lightly brush a won-ton wrapper with water to soften.
Place the wrapper into a 1/8 cup (30 ml) measuring cup (or similar ramekin/shot glass) and press down to form a cup.
Spoon or use a piping bag (a zip-top bag with a cut corner works fine) to fill the wrapper to the brim with the filling mixture. The finished dumpling is cup-shaped, open topped, and completely full.
Top dumpling neatly with 1-2 each of frozen peas and carrots, for color.
Gently remove the finished dumpling from the measuring cup and set aside.
Repeat the process to form the remaining dumplings.
To Serve:
Line a steamer basket with cabbage to prevent sticking and steam Shumai in batches for 8-10 minutes or until cooked through.
Transfer to a serving dish and serve hot with Ginger Pickled Shallots, soy sauce, and chili crisp on the side.