Tofu and Mushroom Siomai/Shumai

Name: Tofu and Mushroom Siomai/Shumai
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Chinese, Asian
Ingredients: 25 pieces 3” (7.5 cm) dumpling wrappers (thawed at room temperature (I used store-bought ones)); Oil for cooking (if frying); 450 g extra firm tofu; 5 dried shiitake mushrooms or other mushrooms of choice; 1 medium carrot (finely grated (100g)); 2 cloves garlic (minced); 1 onion (diced); 2 tbsp soy sauce; 1 to 1 1/2 tbsp dark soy sauce; 1/4 tsp white pepper; Pinch five spice powder ((optional)); 2 1/2 tbsp corn starch; Peas (I used frozen and just thawed them); Chili garlic sauce (homemade recipe here); Chopped green onions; Soy sauce; Chili garlic sauce; Calamansi or lime juice OR vinegar; Sesame oil

Instructions

Prep:35minCook:15min

Siomai is one of those Chinese dishes that’s made its way to the heart of a lot of Filipinos and has been deeply ingrained in Filipino cuisine. You’ll find it often served in local food stalls and kiosks as a side, snack, or even main (siomai with rice!). When I was still in school. kiosks often served siomai and you can scoop up all the sauce you’d like, which was usually a mix of soy sauce, chili garlic sauce, calamansi (Philippine lime) juice, and fried garlic. Though siomai is usually filled with ground pork, I filled these vegan ones with a mix of tofu and mushrooms, and cooked them 2 ways: fried and steamed! I personally prefer the deep fried ones since I love the crispy exterior but also really enjoyed the steamed ones.

Updated at: Mon, 09 Dec 2024 07:53:29 GMT