Vegetable Shu Mai Recipe
Summary
Main IngredientVegetable
Ingredients
| DIPPING SAUCE | ||
| 1/4 cup reduced-sodium soy sauce | ||
| Scallion | 1 Small, chopped | |
| Honey | 1 Tablespoon | |
| Lemon juice | 2 Teaspoon | |
| Grated ginger | 1 Teaspoon, peeled | |
| SHU MAI | ||
| Asian dark sesame oil | 2 Teaspoon | |
| Grated ginger | 1 Tablespoon, peeled | |
| 2 1/2 cups shredded napa cabbage | ||
| Onion | 1 Small, chopped | |
| 1/4 pound fresh shiitake mushrooms, stems removed and caps chopped | ||
| Carrot | 1 , shredded | |
| 2 tablespoons hoisin sauce | ||
| 24 (3-inch) wonton skins | ||
Directions
1 To make the dipping sauce, combine the all the ingredients and set aside.
2 To make the shu mai, heat the sesame oil in a large nonstick skillet over medium-high heat. Add the ginger and cook, stirring constantly, just until fragrant, about 30 seconds. Add the cabbage, onion, and mushrooms; cook, stirring frequently, until softened, 4-5 minutes. Add the carrot and cook, stirring occasionally, until vegetables are cooked through, 3-4 minutes. Add the hoisin sauce and cook, stirring constantly, until fragrant, about 30 seconds. Remove the skillet from the heat and cool 10 minutes.
3 Arrange 6 of the wonton skins on a work surface. Place 1 1/2 teaspoons of the filling in the center of each skin. One at a time, pleat the edge of the skin up and around the filling, pressing to seal. Repeat with the remaining wonton skins and filling to make 24 shu mai.
4 Spray a steamer basket with nonstick spray and arrange 12 of the shu mai in the basket. Set the basket in a saucepan over 1 inch of boiling water. Cover tightly and steam the shu mai until cooked through, 5-6 minutes. Transfer the shu mai to a serving tray and keep warm. Repeat with the remaining 12 shu mai.
2 To make the shu mai, heat the sesame oil in a large nonstick skillet over medium-high heat. Add the ginger and cook, stirring constantly, just until fragrant, about 30 seconds. Add the cabbage, onion, and mushrooms; cook, stirring frequently, until softened, 4-5 minutes. Add the carrot and cook, stirring occasionally, until vegetables are cooked through, 3-4 minutes. Add the hoisin sauce and cook, stirring constantly, until fragrant, about 30 seconds. Remove the skillet from the heat and cool 10 minutes.
3 Arrange 6 of the wonton skins on a work surface. Place 1 1/2 teaspoons of the filling in the center of each skin. One at a time, pleat the edge of the skin up and around the filling, pressing to seal. Repeat with the remaining wonton skins and filling to make 24 shu mai.
4 Spray a steamer basket with nonstick spray and arrange 12 of the shu mai in the basket. Set the basket in a saucepan over 1 inch of boiling water. Cover tightly and steam the shu mai until cooked through, 5-6 minutes. Transfer the shu mai to a serving tray and keep warm. Repeat with the remaining 12 shu mai.
Chef
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