← Back to Search Results
steaming Asian
Mushroom Shui-Mai

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Shui-mai, sometimes spelled sui mai; are comely little dumplings, resembling a small drawstring bag partially opened to reveal the filling. Traditionally they are made with pork and shrimp, but my version is meat free and intensely mushroomy. Decorate them with a few green peas and a cilantro leaf peeping out of the open part of the purse.

Yield: Makes 25 to 30

Ingredients

FILLING

  • 6 ounces shiitake mushrooms, stems removed, quartered
  • 4 ounces traditional-style seitan, well rinsed and coarsely diced
  • 4 ounces button mushrooms, wiped and quartered
  • 3 tablespoons cornstarch
  • 1 tablespoon mirin (Japanese rice wine) or sherry
  • 1½ teaspoons sugar or Rapadura
  • 1 teaspoon tamari or shoyu soy sauce (see Notes)
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon salt
  • 3 scallions, roots removed, white and 4 inches of green finely diced
  • 1/3 cup fresh snow peas or sugar snap peas, diced
  • 1/3 cup finely diced jicama

WRAPPERS

  • About 30 (½ package) 3- to 3½-inch gyoza skins
  • Cooking spray

GARNISH

  • Shelled peas, fresh or frozen
  • Cilantro leaves

Light Savory Dipping Sauce

  • 2 to 3 cloves garlic, minced
  • 1/3 cup tamari or shoyu soy sauce (see Notes)
  • 1/3 cup rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon minced peeled ginger
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon sriracha or other hot sauce (optional)

Directions

1. In a food processor, combine the shiitakes, seitan, button mushrooms, cornstarch, mirin, sugar, tamari, sesame oil, and salt. Buzz to a paste, pausing from time to time to scrape down the sides. Scrape the mixture into a bowl and stir in the scallions, snow peas, and jícama. Let stand to blend flavors, about 30 minutes.

2. Set the wrappers on your work counter, covering with a slightly damp clean kitchen towel. Have the filling handy, and a few plates that have been sprayed with cooking spray on which to place the finished dumplings.

3. Place 2 teaspoons to 1 tablespoon of the filling mixture smack dab in the middle of a round wrapper. Draw the edges up around but not over the filling on all sides, pinching in a little, moistening the upper edge, by moistening your thumb and forefinger into water as you pinch and pleating the edges (see what I meant about the drawstring bag effect?). Flatten the bottom a bit, so that the dumplings can stand upright. Please note that you should see a good little bit of the filling—an inch or so. Repeat until filling or wrappers or both (if you’re lucky!) are used up.

4. Press 3 peas into the top of the exposed filling. Steam the dumplings in a metal steamer or right on the plate. This works if you don’t have a metal steamer, but do have a pot, wok, or Dutch oven large enough to accommodate the dumpling plate with at least 1 inch of space between the edge of the plate and the pot, through which the steam can rise. Place an upside-down heatproof bowl or empty can in the bottom of the pot to act as a pedestal for the dumpling plate. Pour in water to a depth of about 2 inches or whatever’s adequate so that the bowl or can will project slightly above the water level. Set the dumpling-filled plate on top of the bowl or can. Cover the pot and bring the water to a boil over high heat. Steam, tightly covered, until the filling’s hot and the wrapper is soft, 15 to 20 minutes.

5. Remove the shui-mai from the steamer and poke a cilantro leaf onto the top of each one. Serve hot, with dipping sauce.

For the Dipping Sauce: Combine all of the ingredients. Place on the table in small bowls so that each guest has his own private dipping stash. If making a large batch, cover and refrigerate.

Notes

Shoyu is the most common soy sauce, made from a blend of soy and wheat, and readily available at all supermarkets


© 2002 Crescent Dragonwagon
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 2 Shui Mai, total recipe yield 30 Shui Mai.

63kcal (3%)
19mg (2%)
5mg (8%)
5mcg RAE (0%)
117mg
13mg
8g
1g
1g
7g
0mg (0%)
475mg (20%)
0g (0%)
1g (1%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-sweet-life The Sweet Life
by Kate Zuckerman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?