Vegetarian Shumai Food
CANTONESE SHUMAI RECIPE
Shumai is one of the most famous Cantonese Dim Sum.
Provided by KP Kwan
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Marinate the prawn meat with 1 teaspoon of salt for 5 minutes. Wash away the salt under running water until the water runs clear.
- Place the prawn in a colander to drain away as much water as possible.
- Combined all the ingredients and pound it on the plate repeatedly under it forms a firm mass, like a meatloaf or burger patty.
- Place the filling on the wonton skin. Rotate the Shumai and squeeze it at the waist. Press down the meat with a metal spoon to level it. Flatten the base of the Shumai so that it can sit steadily on the steamer.
- Steam over high heat, lid on for 10 minutes.
- Served.
Nutrition Facts : Calories 201 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 10 grams fat, Fiber 0 grams fiber, Protein 18 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 434 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SEAFOOD SHUMAI IN A LEMON GRASS BROTH
Steps:
- In a food processor, add seafood mixture, egg, and butter. Pulse until the butter is incorporated but still visible (small pieces). Place 1 tablespoon of mixture on a wrapper and bring up the sides going around the mound. Continue with the remaining mixture and wrappers. Drop, open side up, from 6 inches on a flat surface to flatten the shumai bottoms. Steam shumai for 8 minutes.
- Into 4 soup plates, place 3 shumai each. Ladle 4 ounces broth around the shumai. Serve and enjoy.
- Wine Suggestion: Goldwater Dog Point Marlborough Sauvignon Blanc 1998
- In a food processor, add shrimp, bass, scallops, egg, ginger, and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions and cilantro. Season with salt and pepper.
- In a 2-quart casserole, saute onions, jalapeno, ginger, and lemongrass. Deglaze with fish sauce and reduce by 80 per cent. Add stock and dash of white pepper. Reduce by 20 per cent on a slow simmer, about 45 minutes. Strain and keep hot. Check for seasoning. Squeeze in lemon juice right before serving.
VEGETARIAN SHUMAI
Categories Leafy Green Pasta Appetizer Steam Vegetarian
Yield makes about 35 shu mai
Number Of Ingredients 15
Steps:
- In a wok or large sautee pan add several Tbsp peanut oil sautee well drained leeks and when soft add ginger ,garlic and carrots stir frying. when carrots are very soft add the greens(either bok choy or spinach.) along with the chestnuts. when greens are wilted put mixture in food processor and puree. when mix is cool place 1/2-3/4TBSP of mix in center of a wrapper and moisten the edges with a dab of water and in a circular motion pinch the dough to make an open purse. place completed shu mai in a steamer lined with old pieces of lettuce, kale... so the dough doesnt stick to the steamer. Steam for 5 min. serve warm wioth your favorite dipping sauce. These also freeze well.
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VEGETABLE SHUMAI RECIPE: HOW TO MAKE VEGETABLE SHUMAI ...
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- Begin with making the dumpling wrappers. Take flour in a bowl and add 1 tsp of salt in it and add ½ cup of warm water in it. Knead a semi-stiff dough and let it rest for 25 minutes minimum. Now knead the dough again on a smooth platform for 5 minutes and make small dough balls out of it. Roll these dough balls out in thin circles and you can use as much flour as you need.
- You can take help of a food processor of you can finely chop the veggies using a knife too. Finely chop the tofu as well and mix everything together. Add 1 tsp of salt on this mix, transfer on a cloth and keep aside. Drain the water that comes out of the veggies after 5 minutes. We need them to be dry.
- Now, put 1tsp of the filling on each wrapper and wrap. Remember to keep the top open. Steam the prepared dumplings for 10-15 minutes. Garnish with chilli oil or green onion leaves and serve with hot sauce!
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- Place dried shiitake mushrooms in a bowl. Pour enough hot water to cover and let it sit for 10 minutes. Drain then chop the mushrooms finely.
- Form a circle with your forefinger and thumb. Place a wonton wrapper over the circle and place about 1-2 tablespoon of filling over it and push down into the hole while your ring and little finger hold it at the bottom.
- Line a bamboo steamer (or stove steamer) with parchment paper with small holes. Place the siu mai inside and top the center of each with diced carrots. Cover steamer with lid.
CANTONESE SHUMAI (SIU MAI, 燒賣) | HEALTHY NIBBLES BY LISA LIN
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5/5 (30)Total Time 1 hr 15 minsCategory DumplingsCalories 62 per serving
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5/5 (30)Total Time 1 hr 15 minsCategory DumplingsCalories 62 per serving
- Place the ground pork into a mixing bowl. Add the tapioca starch and water to the bowl and start mixing everything together with a wooden spoon. Keep stirring for several minutes until the pork starts to turn into a paste-like consistency. This step helps to tenderize the ground pork. You should hear squishing sounds as you stir the meat. Add the peanut oil and sesame oil to the bowl and stir to incorporate. Set the bowl aside.
- If you are cooking the shumai immediately, line a bamboo steamer with parchment paper. If you plan to freeze the dumplings, line 1 or 2 large plates or a sheet pan with parchment paper.
- To freeze the dumplings, place the plate of uncooked shumai into the freezer. Once they harden, you can transfer them to a freezer bag. To cook the dumplings, place the frozen shumai on a bamboo steamer lined with parchment. You do not need to defrost them. Cook the shumai for 9 to 10 minutes. Refer to the post for more tips on freezing shumai.
TOFU SIU MAI (VEGETARIAN CHINESE DUMPLINGS) – FEAST ...
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Ratings 2Category Appetizer, Main Course, Side Dish, SnackCuisine ChineseTotal Time 30 mins
From feastgloriousfeast.com
Ratings 2Category Appetizer, Main Course, Side Dish, SnackCuisine ChineseTotal Time 30 mins
- Very finely mince 100g Firm Tofu. Remove any moisture using kitchen roll until it is as dry as possible.
- Add the tofu, mushroom and spring onion to a small mixing bowl along with 0.5 tsp Fine Salt, 0.5 tsp Sugar, 2 tbsp Cornflour, 1 tbsp Light Soy Sauce and 1 tsp Sesame Oil.
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- Start by making the dough. Mix the flour, salt and boiling water together in a mixing bowl, handle with care and knead until you get a smooth dough. Put in a bowl covered with a damp towel, and let the dough rest for 1-2 hours. You can also cover it tightly and let it rest in the refrigerator overnight if you want to make it ahead of time.
- To make the filling, cook the sticky rice. You can either steam it (full instructions on how to pre-cook sticky rice using a soaking and steaming method here) or follow your rice cooker's instructions if it has a special setting for sticky rice. Heat the oil in a wok over medium heat, and add the mushrooms and shallots. Stir-fry for a few minutes, until the shallots are translucent. Add the scallions, shaoxing wine, salt, soy sauces, five spice powder, sesame oil, and water. Cook for another minute. Stir in the cooked rice and peas. Turn off the heat.
- Divide the dough into four pieces. Working one piece at a time (cover the rest of the dough with a damp cloth to prevent it from drying out), roll the dough into a long rope and cut it into small pieces about the size of an acorn. This method is similar to the one we used for dumpling wrappers.
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- If dumpling skins are frozen, allow them to defrost at room temperature for about 30 minutes to an hour.
- To quickly rehydrate the shiitake mushrooms, place them in a small saucepan and cover with water. Boil for about 10 - 15 minutes, adding more water as required.
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- Press tofu for at least 10 minutes to drain excess liquid. Afterwards, place tofu in a bowl and crumbled with your hands or a fork.
- See video below on how to form the shu mai.Prepare a small bowl with water. Carefully separate the wrappers. It’s best to work with the wrappers thawed at room temperature so they’re pliable and won’t easily break.
- Mix all the ingredients together and feel free to adjust to your liking! Calamansi are locally grown in the Philippines and they’re these tiny limes that are much more sour than regular limes, so they pack a nice sour punch. You can also use any other hot sauce if you don’t have chili garlic sauce!
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- Grease your hand with oil. Add in the warm water a little at a time till the dough starts to come together. Knead for a few minutes till it doesnt stick and is elastic.
- Make small balls and roll them out, or roll out bigger ball and cut square or circle shapes depending on what you want to use the wrappers for.
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May 4, 2020 - Siu Mai (shumai) is a type of Chinese steamed dumpling with minced pork and prawn wrapped in a ready made wonton wrapper and simply steamed. Super tasty! May 4, 2020 - Siu Mai (shumai) is a type of Chinese steamed dumpling with minced pork and prawn wrapped in a ready made wonton wrapper and simply steamed. Super tasty! Pinterest. Today. Explore. …
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European food; Nutritious food; Dietetic foods; Snacks; Friday, October 2, 2015 How do shumai vegetarian - not difficult delicacies by Unknown 1:54 AM - 0 This is a vegetarian dish made quite fast, is easy to make, tastes delicious, fleshy day. Often used as a breakfast dish vegetarian. But its charming you can also apply to main dishes, or for beginner vegetarians …
From delicacieseveryday24.blogspot.com
From delicacieseveryday24.blogspot.com
VEGAN SHUMAI - IVU - INTERNATIONAL VEGETARIAN UNION
Shumai has long been a favorite dinner for a lot of people due to its distinct and appealing taste. Vegetarian shumai, a delectable combination of fresh vegetables and protein-rich tofu, is one of the vegetarian cuisine's nutritious daily vegetarian meals for family members.
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From ivu.org
SHUMAI NUTRITION FACTS - EAT THIS MUCH
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SHUMAI MACHINE - HUNDRED MACHINERY
Amazing looks with amazing tastes, shumai gained its popularity from Asia to the world. About Shumai Forming Machine. HM-80 is designed for shumai forming, which can provide stable and mass production. According to your needs, we can not only customize your machine for production line configuration but also customize the food product you wish to produce. For …
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From hmfood.com
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