The Recipes

Vegetable Shumai

Sorry no picture today, guys.  I made these for a group dim sum party at a friend's house, and honestly, we got toasty and devoured all of the food before I remembered to take a picture!  Suffice it to say this was one of my more epic hangover mornings as an adult.

Vegetable Shumai


- 12 wonton wrappers

- 2 carrots, peeled and roughly chopped

- ½ jalapeno, roughly chopped

- 1 daikon radish, peeled and roughly chopped

- ½ c. cabbage, chopped

- 2 T. Mirin (sweetened sake)

- 2 T. Tamari

- 1 scallion, sliced

Place the carrots, jalapeno, radish and cabbage in a food processor.  Add 1 T. of the Mirin.  Pulse until coarsely ground.

Lay out the wonton wrappers.  Place a scant tsp. of the filling in the center of each wonton wrapper.  Fill a small dish with room temperature water and wet the wonton wrappers around the filling.  Fold up the sides, crimping as you go, leaving the tops open.

Line steamer baskets with parchment paper.  Place the shumai in the steamer.  Bring 1-2 inches of water to a simmer in a large pan or wok.  Cover the steamer basket and place it over the water in the pan.  Let them steam for 5-6 minutes.

While they cook, whisk together the remaining Mirin and Tamari.  Add in the scallions and serve as a dipping sauce alongside the shumai.