Vegan Tofu Shumai

I love all Asian foods and my first love was Chinese dishes. Brings the memories of my Papa taking me to his favorite authentic resto back in the Philippines. Sometimes, it’s not really about the food. It’s about happy memories.. And this brings back those happy moments in my childhood. I miss those times.. And this version tastes just like the ones in an authentic Chinese resto.. This should make about 25 to 30 pcs of shumai. I pair it with warm steamed rice !

🌻 RECIPE

🌱 Ingredients:

▪︎ 400 gm regular block of Firm Tofu, pre-pressed & drained, crumbled

▪︎ 6 pcs of fresh or pre-hydrated shitake mushrooms, minced

▪︎ 3 spring onions, chopped

▪︎ 1 tsp  himalayan salt

▪︎ 1 tsp coconut sugar

▪︎ 2 tbsp cornstarch

▪︎ 1-2 tbsp light soy sauce or tamari

▪︎ 2 tsp Sesame Oil

▪︎ small round wonton wrappers

 

🌱 Instructions:

▪︎ Mix everything thoroughly to combine. You can use the hands to scrunch everything together. Leave the mix to sit in the fridge for at least 10 minutes.

▪︎ Lay one small wonton rounded wrapper out flat on the palm of your hand. 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.

▪︎ Start bringing the edges firmly but gently together, by pressing 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.

▪︎  Let it cool before serving with combined light soy sauce & lime juice or calamansi dipping sauce. Enjoy !