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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.  



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


  • 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


For the Ginger Pickled Shallots

  1. In a small saucepan over medium heat, combine ginger juice, rice vinegar, shallots, and sugar, and bring to a simmer.
  2. Transfer to a container, cover, and let stand at room temperature for one hour.

For the Shumai

  1. Heat sesame oil in a wok or skillet over high heat.
  2. Add the cabbage, shiitake, scallions, ginger, chestnuts, and carrots, stir-fry/sauté for three minutes, until starting to soften.
  3. Add crumbled tofu and cook, stirring often, until the water has mostly evaporated, about four minutes.
  4. Add the wine, light and dark soy, nori, cornstarch, mushroom powder, salt, and white pepper and toss to combine.
  5. Cook one minute until cornstarch has activated and thickened the liquid.
  6. Remove from heat, cool slightly, then refrigerate for 30 minutes or up to overnight.
  7. Make a slurry by blending flour with a quarter cup (60 ml) of cold water until well dissolved (no lumps).
  8. Before forming the dumplings, fold the flour slurry and egg white into the chilled filling mixture until well mixed.
  9. To form the dumplings, lightly brush a wonton wrapper with water to soften.
  10. Place the wrapper into a 1/8 cup (30 ml) measuring cup (or similar ramekin/shot glass) and press down to form a cup. 
  11. 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.
  12. Top dumpling neatly with one to two each of frozen peas and carrots, for colour.
  13. Gently remove the finished dumpling from the measuring cup and set it aside.
  14. Repeat the process to form the remaining dumplings. 

To Serve

  1. Line a steamer basket with cabbage to prevent sticking and steam Shumai in batches for eight to ten minutes or until cooked through. 
  2. Transfer to a serving dish and serve hot with Ginger Pickled Shallots, soy sauce, and chilli crisp on the side. Serve and enjoy!

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