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Tofu Siu Mai (Vegetarian Steamed Chinese Dumplings Recipe)

My Tofu Siu Mai (shumai) are a vegetarian version of the classic pork sui mai dumplings. Flavoured and minced tofu is wrapped in ready made wonton wrappers and simply steamed. Easy, delicious and fun to make, they're perfect to batch make and freeze too.
5 from 2 votes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings 10 Dumplings
Author Chloe

Equipment

Wooden Board
Sharp Knife - Large
Mixing Bowl - Medium
Measuring Spoons
Measuring Scales
Bamboo Steamers
Paper Liner - Steamer Circles
Saucepan - Medium

Ingredients

  • 100 g Firm Tofu
  • 5 g Chinese Dried Mushroom
  • 2 Spring Onions (Scallions)
  • 0.5 tsp Fine/Table Salt
  • 0.5 tsp Sugar
  • 2 tbsp Cornflour (Cornstarch)
  • 1 tbsp Light Soy Sauce (Gluten free if required)
  • 1 tsp Sesame Oil
  • 10 small Round Wonton Wrappers

Instructions
 

  • Very finely mince 100g Firm Tofu. Remove any moisture using kitchen roll until it is as dry as possible.
  • Also mince 5g Chinese Dried Mushroom and 2 Spring Onions.
  • 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.
  • Mix everything extremely thoroughly to combine. I use my hands to scrunch everything together. Leave the mix to sit in the fridge for at least 10 minutes.
  • Take 10 Small Round Wonton Wrappers and lay one out on a flat surface.
  • Add a tablespoon of the filling mixture to the centre of the wonton wrapper.
  • Use your finger to wet the edge of the skins with a little cold water.
  • Make a circle with your thumb and forefinger on your left hand (assuming you are right handed, otherwise use your right hand).
  • Balance the dumpling skin and filling over the hole in your hand then ease the whole thing downwards through the hole. This will wrap the dough around the filling leaving the top exposed.
  • Firmly but gently press the wrapper together until it keeps its shape.
  • Repeat with remaining wonton skins. You can work in batches rather than making one at a time.
  • To cook the dumplings, place them in a steamer basket and cook for 8 minutes over boiling hot water. To cook from frozen, allow 12 minutes.

Nutrition (Approx)

Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 260mg | Potassium: 24mg | Fiber: 0g | Sugar: 0g | Vitamin A: 25IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.5mg