Steamed Chinese Dumplings (Shu Mai)

Steamed Chinese dumplings, also known as Shu Mai, are a beloved classic in Chinese cuisine. Traditionally filled with pork or shrimp, we have created a delightful vegetarian version that rivals the original in flavor and satisfaction. In this recipe, we combine creamy ground tofu and pungent vegetarian kimchi, along with a medley of traditional seasonings such as cilantro, Chinese rice wine, ginger, and toasted sesame oil. To elevate the savoriness, we add soy sauce and dried shiitake mushrooms, creating a delectable filling that will excite your taste buds.

The wrappers are made from square egg roll skins cut into rounds, making it easy to assemble these dumplings. To add an attractive touch, we garnish each dumpling with finely grated carrot, replacing the traditional roe. After steaming them for a mere 6 minutes, we serve these delectable dumplings with a dash of our very spicy homemade chili oil. However, you can use store-bought chili oil if preferred. The best way to steam these dumplings is with a traditional bamboo steamer basket, but if you don’t have one, a collapsible metal steamer basket set inside a covered pot works well too.

MAKES ABOUT 40 DUMPLINGS

INGREDIENTS:

• 14 ounces extra-firm tofu, cut into 2-inch pieces
• 8 ounces vegetarian kimchi, drained
• ¾ ounce dried shiitake mushroom caps, soaked in hot water for 30 minutes, squeezed dry, and cut into ¼-inch dice
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 2 tablespoons minced fresh cilantro
• 1 tablespoon toasted sesame oil
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon rice vinegar
• 2 teaspoons sugar
• 2 teaspoons grated fresh ginger
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 pound (5½-inch) square egg roll wrappers
• ¼ cup finely grated carrot
• 1 recipe Chili Oil

INSTRUCTIONS:

1. Spread the tofu over a paper towel-lined baking sheet, let it drain for 20 minutes, then gently pat it dry with paper towels.
2. Squeeze excess liquid from the kimchi.
3. Place tofu and kimchi in a food processor and pulse until coarsely chopped with pieces no larger than ¼ inch (about 5 pulses). Transfer to a bowl.
4. Stir in the diced mushrooms, soy sauce, cornstarch, minced cilantro, toasted sesame oil, Chinese rice wine, rice vinegar, sugar, grated ginger, salt, and pepper until well combined.
5. Working with 6 or 7 wrappers at a time, cut two 3-inch rounds from each wrapper using a 3-inch biscuit cutter. You should have 40 to 42 rounds. Keep the wrappers covered with moist paper towels.
6. Working with 6 rounds at a time (cover the others with moist paper towel), brush the edges with water and place a heaping tablespoon of filling in the center.
7. Pinch the wrapper around the sides of the filling, leaving the top exposed.
8. Flatten the pinched edges, squeeze the top edge to create a “waist,” then pack the filling using the flat side of a butter knife.
9. Transfer the assembled dumplings to a prepared baking sheet and cover with a damp dish towel. Top each dumpling with a pinch of grated carrot.
10. Cut a piece of parchment slightly smaller than the diameter of the steamer basket and place it in the basket.
11. Poke about 20 small holes in the parchment and lightly coat it with vegetable oil spray.
12. Place batches of dumplings on the parchment liner, making sure they are not touching.
13. Set the steamer over simmering water and cook, covered, until the dumplings are tender (about 6 minutes).
14. Serve with chili oil.

Enjoy the delightful flavors of these Steamed Chinese Dumplings (Shu Mai) that are as satisfying as their meat-filled counterparts. Whether served as an appetizer or a main course, these dumplings are sure to impress your guests and leave them wanting more.