Broccoli & Corn Shumai
Looking for a delicious vegetarian steamed dumpling recipe? Look no further than this broccoli and corn shumai! Shumai is a type of traditional Chinese dumpling that is typically served as a dim sum snack in Cantonese cuisine. But this version takes things up a notch by combining the amazing flavors of broccoli and corn into a single dumpling. And with a scallion topping, it's sure to impress. This recipe was inspired by a shumai dish that I had at one of my favorite restaurants in Kolkata, and I knew I had to recreate it at home. So, let's get started on this delicious and unique take on a classic Chinese dish that’s also Vegan.
Happy Cooking!
Servings: 16-20 pcs
Prep Time: 30-40 mins
Cooking Time: 20 mins
Cooling Time: 20 mins
Total Time: 1.5 hours
Ingredients:
Filling:
1.5 tbsp chili sesame oil
1-inch ginger grated
4-5 cloves of garlic grated
3 scallions finely chopped
1 medium head of broccoli finely chopped
3/4 cup corn kernels
1 tsp salt as per taste
1/2 tsp white pepper
1/8 tsp Ajinomoto; optional
2 tsp dark soy sauce
1 tsp light soy sauce
1/4 tsp Vinegar
Assembly & Serving:
16-20 Wonton/dumpling wrappers
3 scallions finely chopped
1/2 tbsp sesame oil
Chili crunch, optional to serve
Dark soy sauce to serve
Directions:
Filling- In a pan on medium heat add sesame oil. When it warms up add finely grated/minced garlic & ginger and cook on low-medium heat for 4-6 mins till it is fragrant.
Once well cooked, add the chopped scallions and cook for 1-2 mins.
Add the chopped broccoli and saute for 6-8 mins on low-medium heat. Cook till the broccoli is well cooked.
Add corn, salt, pepper, Ajinomoto, soy Sauce, light soy sauce, and vinegar and mix. Cook for 3-5 mins till the mixture is well cooked and combined.
Let the filling cool.
Scallion topping- In a pan on medium heat add sesame oil. Add scallions when warm and cook for 4-5 minutes till the scallions are well cooked. Keep them aside.
Assemble- Brush water along the edges of the wonton wrapper on both sides. Place about 1 tbsp of the filling in the middle of the dumpling wrapper.
Make a C shape with your thumb and first finger. Place the wonton wrapper over the C shape.
Keep shaping the dumpling by pressing and squeezing the wrapper together using the C shape.
Use the back of the spoon to press the filling down. Press the wrapper together as much as possible but keep the middle part open.
Again use the back of the spoon to press the filling down. Top with more filling if needed. Use water as needed to seal the pleats close.
Cook- Place the dumplings in a steamer that’s slightly greased. Do not overcrowd it.
Place the steamer in the wide pan and steam for 7-9 minutes till completely cooked. Time depends on the steamer and the size of the dumplings.
Check to see if they are done after 5-6 minutes of steaming. They should be translucent and glossy with no opaque spots.
Once steamed top with some of the sauteed scallions on each Shumai.
Serve with chili crunch and soy sauce.
Notes/Tips:
The ingredients should be finely chopped so that they they do not break the dumpling wrapper
If you don’t have a bamboo steamer, you can use a stainless steel steamer that comes in alot of pots and pans set. Layer with aprchment paper on the base and grease it and then place the Shumai. Do not overcrowd the steamer.
Serves well with a chilli sauce.
Don’t skip the scallion topping, it adds a lot to the final look and taste.
Practice makes perfect, as you shape them, the better it will get.
