Vegetable Shumai
A Chinese staple for any occasion. They are traditionally pork-filled but just as delicious with chicken and even vegetable.
Ingredients
- ¼ cup Olive Oil
- 1 Large Diced Onion
- 3 cloves Minced Garlic
- 2 cups Shredded Cabbage
- 1 cup Shredded Carrot
- 1 Finely Diced Orange Pepper (or red or yellow)
- 2 tsp Chopped Sushi Ginger
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- ½ tsp Chinese 5-spice
- 1 tsp Hit Sauce
- 3 Egg Whites
- 1 tbsp Corn Starch
- Wonton Wrappers or Rice Paper Wrappers (store bought)
Instructions
- In skillet sauté Olive Oil, Onion, Garlic, Cabbage, Carrot and Pepper.
- When cabbage is wilted remove from heat and let cool. Add Sushi Ginger, Onion Powder, Garlic Powder, Chinese 5-spice, Hot Sauce, Egg Whites and Corn Starch and blend well.
- Use Wonton Wrappers or Rice Paper Wrappers. Take a wrapper and brush with a little cold water then place a spoonful of vegetable filling in center and pinch wrapper around filling and tap to flatten bottom so shumai will sit flat in steamer basket. Filling will be a little exposed. Place shumai in bamboo steamer basket and steam for 8-10 minutes.
