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Tofu-nori shumai
These Traditional Chinese shumai dumplings made with tofu and nori are a must-try for your next dinner. Tender, flavourful and perfectly paired with vegetables like cabbage, shiitake mushrooms and carrots.
SERVES
4
TO
5
Ingredients
Ginger Pickled Shallots
- 1/4 cup (60 ml) ginger juice (grate fresh ginger, press in sieve, discard pulp)
- 1/2 cup (120 ml) unseasoned rice vinegar
- 2 medium shallots, thinly sliced
- 2 tablespoons (30 ml) sugar
Shumai
- 2 teaspoons (10 ml) sesame oil
- 1/4 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 oz. (170 g) carrots, finely chopped
- 12 oz. (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
- 1/2 tablespoon (7.5 ml) dark soy sauce
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) mushroom (vegetarian) dashi powder
- Salt and white pepper
- 1/4 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
- Soy sauce, for dipping
- Chilli crisp, for dipping
Directions
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 one 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 three minutes, until starting to soften.
- Add crumbled tofu and cook, stirring often, until the water has mostly evaporated, about four minutes.
- Add the wine, light and dark soy, nori, cornstarch, mushroom powder, salt, and white pepper and toss to combine.
- Cook one 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 a quarter cup (60 ml) of 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 wonton 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 one to two each of frozen peas and carrots, for colour.
- Gently remove the finished dumpling from the measuring cup and set it 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 eight to ten minutes or until cooked through.
- Transfer to a serving dish and serve hot with Ginger Pickled Shallots, soy sauce, and chilli crisp on the side. Serve and enjoy!
