Vegan recipes from Scotland
Japanese Vegan in Scotland

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Vegan Tofu Shumai


  • 2012/02/21

'Vegan Tofu Shumai' -- 30 pieces

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INGREDIENTS

300g momen tofu, drained and pressed
100g mushrooms
1 onion
3 Tbls potato starch

1.5 Tbls soya sauce
1 Tbls sugar
1 Tsp sake
1 Tsp sesame oil
1 Tsp vegan Worcester sauce
1/2 Tsp salt
Pepper to taste
1 Tsp ginger

30 wonton papers (square flour paper)


Directions:
1. Place pressed tofu, minced mushrooms, minced onion and potato starch into a boll, mix it well until the tofu is well mashed and ingredients mixed. (You want the tofu in lumps about the same size as the onion).
2. Add all seasonings and mix again.
3. Place filling into wonton papers. (Watch this video if you don't know how to make the shape of shumai: http://youtu.be/DAE8-rsfacs). Place shumai in a steamer basket or bamboo steamer. To prevent the buns from sticking to your steaming apparatus, place a cabbage leaf or square of greaseproof paper under each bun. Steam buns for 15 minutes. Eat!




We can find recipes for vegan chinese dumplings easily, but I've never seen a recipe for vegan shumai. I think everybody will like this.
It's an easy and yummy recipe. Tofu makes the filling soft and nice. This shumai is seasoned well, so you don't need any sauce and you won't notice that it's tofu from taste even if you don't like tofu. I use only one tsp of oil, so it's healthy too!


Vegan Memo:
- If you want to know how to make shumai's shape, please check this video. http://youtu.be/DAE8-rsfacs
- Please drain and press the tofu well. The water from unpressed tofu will make the filling too soft to keep it's shape.
- Some wonton paper is not vegan. Please check Chinese supermarkets, Asian stores or well stocked supermarkets.

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