Vegetable Shumai
A Chinese staple for any occasion. They are traditionally pork-filled but just as delicious with chicken and even vegetable.
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
- 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)
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.
Keyword Shumai, Steamed, Vegetable