Description
Savory Shanghai Shao Mai is a delectable vegan dim sum delight featuring tender glutinous rice infused with aromatic ginger, shiitake mushrooms, and bamboo shoots. Wrapped in delicate dumpling skins and steamed to perfection, these handmade Shao Mai offer a satisfying and flavorful plant-based alternative that showcases traditional Shanghai cuisine with a vegan twist.
Ingredients
Scale
Main Ingredients
- 1 cup Glutinous rice
- 1 tablespoon Ginger (minced)
- 0.5 cup Dried shiitake mushrooms (diced)
- 0.5 cup Bamboo shoots (diced)
- 20 pieces Dumpling wrappers (round)
Seasoning & Sauces
- 3 tablespoons Neutral oil (for sautéing)
- 2 tablespoons Dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon Vegan oyster sauce
- 1 teaspoon Granulated sugar
- 1 teaspoon Umami seasoning
- 0.5 teaspoon Kosher salt
- 0.25 teaspoon White pepper
Instructions
- Preparation: Rinse the glutinous rice under running water to remove impurities, then soak it in water covering by at least 2 inches for 4 to 12 hours to tenderize the grains.
- Steaming Rice: Drain the soaked rice and place it in a parchment-lined bamboo steamer. Cover and steam over boiling water for 25 to 30 minutes until the rice grains become opaque and fluffy.
- Prepare Filling Ingredients: Finely mince the ginger and dice the dried shiitake mushrooms and bamboo shoots to prepare the flavorful filling base.
- Sauté Aromatics: Heat 3 tablespoons of neutral oil in a large nonstick skillet over medium heat. Sauté the minced ginger for 2 to 3 minutes until fragrant.
- Cook Mushrooms and Bamboo Shoots: Add the diced shiitake mushrooms and cook them for 3 to 5 minutes until golden brown, then add diced bamboo shoots and stir-fry briefly to combine.
- Add Seasonings and Mix: Pour in dark soy sauce, Shaoxing wine, vegan oyster sauce, sugar, umami seasoning, kosher salt, and white pepper. Then add 2 cups of water and the steamed glutinous rice. Stir gently with a silicone spatula to press and mix the ingredients thoroughly. Let this filling mixture cool.
- Assemble Dumplings: Moisten the edges of each dumpling wrapper with water using your thumb and index finger. Pinch the wrapper edges to create a frilly border. Place a spoonful of the cooled filling in the center, form a ‘C’ shape with your nondominant hand to cradle the wrapper, then crimp the sides around the filling, leaving the top open.
- Arrange and Steam Dumplings: Place the assembled Shao Mai on a parchment-lined bamboo steamer rack with space between each. Bring water to a boil in the steamer pot and steam the dumplings for 10 to 12 minutes until heated through.
- Serve or Store: Serve the Shao Mai immediately while hot. Alternatively, freeze them for convenient reheating at a later time.
Notes
- Soaking the rice for at least 4 hours is essential for proper texture and softness in the final dish.
- Use a parchment lining in the bamboo steamer to prevent sticking and maintain shape.
- Moistening the dumpling wrapper edges prevents cracking and allows for easy pleating.
- You can substitute shiitake mushrooms with other savory mushrooms if preferred.
- These Shao Mai freeze well; reheat by steaming again before serving.
