Have you ever thought about making dim sum before? It may sound complicated for those of us who aren’t used to cooking often, but it actually doesn’t take as much effort as you might think. In this video, Christina shows us how to make vegan dim sum with very few readily available ingredients. These shumai dumplings are delicious and super fun to put together!
Shu Mai Pork Dumplings
(Makes 9 medium-sized dumplings)
- ½ cup vital wheat gluten
- ¼ cup potato starch
- ¼ teaspoon garlic powder
- ¼ teaspoon sugar
- ½ teaspoon white pepper
- ½ teaspoon vegan pork powder or vegetable bouillon
- 7 pieces vegan shrimp or 5 dried shiitake mushrooms, rehydrated
- ¼ cup oil
- ¼ cup water
- 1 teaspoon sesame oil
- 15 wheat wonton wrappers
- ½ carrot, finely cut into small cubes
- In a large bowl, mix together the vital wheat gluten, potato starch, garlic powder, sugar, white pepper, and vegan pork or vegetable bouillon powder. Finely chop the vegan shrimp or rehydrated shiitake mushrooms and toss it into the gluten mix until all the pieces are coated.
- In a separate bowl, mix together the oil, water, and sesame oil.
- Add the liquid mixture to the gluten mix. Using a rubber spatula, gently fold the mixture until it is just combined. Do not overwork. Set aside for 30 minutes to rest.
- Fill each wonton wrapper with about 1 to 2 tablespoons of filling. Using your thumb and index finger, form a circle, scrunching the sides of the wrapper around the filling. As the filling is pushed up, use a butter knife or fingers to level the filling until it is flat and aligning with the sides of the wrapper.
- Lightly shape the dumpling if necessary and place onto a bamboo steamer with perforated parchment paper. Top with several pieces of carrots.
- Steam on medium-high heat for 20 minutes.
Check out Christina’s Vegan Dim Sum cookbook here: