Vegan Steamed Shao Mai Dumplings with Green Wheatgrass Dough


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OH YESSS OH YES I made Shao Mai, I FINALLY MADE IT!

This is like one of those delicacies you eat in China (but sadly, it’s usually always work pork), so today, I’m making it without any meat. Just plain old rice and shiitake mushrooms! Guess what, the taste is just as good, absolutely does not feel like anything’s missing.

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I decided to make the dumpling skin green because I don’t know, I always had this craze for green skins, it just looks so healthy! I bought a little container of wheatgrass powder, so that is what I used.

You can use other green powders, like spirulina, spinach etc. All of those would work just as well!

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So how do these taste? I think I was in LUV, the only regret I had was not making enough. I would’ve happily ate like three pot full of these.

The rice filling taste delicious on its own. Great thing about cooking without pork is, you can eat the filling as you like without worrying about eating raw meat!

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Something important I will remind you – don’t let the dough dry out. You can prevent that by always covering it with some water. If it dries out, it won’t taste as good. If you find that after freezing the dough, it becomes too dry, you can even add a teaspoon of water before you knead it.

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Note: You will be left with quite a lot of filling, but that’s perfect because you can eat that. Or if you want to, double the dough recipe and it should be enough, though you may be left with slightly more dough. It’s always quite difficult to get the filling and dough right.

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Vegan Steamed Shao Mai Dumplings with Green Wheatgrass Dough

Rice Filling
1/2 cup brown jasmine rice
1/2 cup glutinous white rice
1 pitted date, finely chopped
1 tablespoon almonds
1 cup water
1 tablespoon white cooking wine
1 tablespoon extra virgin olive oil
1 tablespoon low sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
4-5 shiitake mushrooms, soaked 4-5 hours
1 teaspoon extra light olive oil
A sprinkle Himalayan/sea salt
1 teaspoon low sodium soy sauce
1 teaspoon dark/aged vinegar
1 teaspoon sesame oil
1 teaspoon white sesame seeds
1/2 teaspoon pure maple syrup

Dough
1 cup bread flour
1/2 cup whole wheat pastry flour
1/2 cup water
1 tablespoon golden flaxseed meal
1 tablespoon extra light olive oil
1 tablespoon wheatgrass powder
1/4 teaspoon Himalayan/sea salt

To cook the Rice and Shiitake Mushrooms: Be sure you’ve soaked the shiitake mushrooms in water for at least 4-5 hours.

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In a small saucepan, combine the two rice, dates (chop them into fine little pieces first), almonds, water, cooking wine, olive oil, soy sauce, onion and garlic powder. Stir until everything is mixed very well and close the lid to let it soak for a couple of hours

After 2 hours, turn the heat on high and bring it to a boil, which can be 4-8 minutes. Then, turn the heat to medium low (3-4) and simmer for about 15-17 minutes

Meanwhile, combine all the dough ingredients in a large bowl. Stir it around a bit, then knead it with your hands until the dough becomes silky and smooth.

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Put it in a closed container or wrap it tightly and put it in the freezer for the remaining time until it’s ready to use.

Drain the shiitake mushrooms and dice them very finely. Put the pieces in a frying pan and add a teaspoon of olive oil and a sprinkle of salt. Stir fry for about 5 minutes in medium high (5-6) until the shiitake mushrooms give off a fragrance.

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Once shiitake mushrooms are ready (rice should also be done by now), toss it in the saucepan with the rice, along with the teaspoon of soy sauce, vinegar, sesame oil, white sesame seeds and half a teaspoon pure maple syrup. Stir well until everything is well blended.

Prepare a large steamer. Fill the bottom part with water and put it on the stove, and take the top part of the steamer off and place a damp cheesecloth underneath. Have the lid ready.

Take the dough out of the freezer and wet your hands (as the dough may be a little dry). Knead it again until it’s once again soft on the inside and out. Put the dough in a covered container (to avoid it drying out) and take a small piece of dough and roll it into a ball.

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Flatten it with a rolling pin until it’s a nice, round shape. (The dough will work better if it’s not too thick.)

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Hold the dough in your hands, then add a spoonful of rice filling in the center. Lightly squeeze all the sides up until it looks like a pretty Santa bag. If the rice is leaking out, simply push it down a little. Place the shaomai on top of the cheesecloth and cover the lid to avoid water escaping.

Repeat until the dough is used up.

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Once you’re on your second last shaomai, start boiling the water for the steamer. Once the water is semi boiled (you start seeing steam coming off but not much bubbles yet), put the steamer with the shaomai on. Steam over high heat for about 15 minutes, then turn off the heat and allow it to sit for a further 3 minutes.

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Vegan Steamed Shao Mai Dumplings with Green Wheatgrass Dough
Serves: 2
 

Ingredients
Rice Filling
  • ½ cup brown jasmine rice
  • ½ cup glutinous white rice
  • 1 pitted date, finely chopped
  • 1 tablespoon almonds
  • 1 cup water
  • 1 tablespoon white cooking wine
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 4-5 shiitake mushrooms, soaked 4-5 hours
  • 1 teaspoon extra light olive oil
  • A sprinkle Himalayan/sea salt
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon dark/aged vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon white sesame seeds
  • ½ teaspoon pure maple syrup
Dough
  • 1 cup bread flour
  • ½ cup whole wheat pastry flour
  • ½ cup water
  • 1 tablespoon golden flaxseed meal
  • 1 tablespoon extra light olive oil
  • 1 tablespoon wheatgrass powder
  • ¼ teaspoon Himalayan/sea salt

Instructions
  1. To cook the Rice and Shiitake Mushrooms: Be sure you’ve soaked the shiitake mushrooms in water for at least 4-5 hours.
  2. In a small saucepan, combine the two rice, dates (chop them into fine little pieces first), almonds, water, cooking wine, olive oil, soy sauce, onion and garlic powder. Stir until everything is mixed very well and close the lid to let it soak for a couple of hours
  3. After 2 hours, turn the heat on high and bring it to a boil, which can be 4-8 minutes. Then, turn the heat to medium low (3-4) and simmer for about 15-17 minutes
  4. Meanwhile, combine all the dough ingredients in a large bowl. Stir it around a bit, then knead it with your hands until the dough becomes silky and smooth.
  5. Put it in a closed container or wrap it tightly and put it in the freezer for the remaining time until it’s ready to use.
  6. Drain the shiitake mushrooms and dice them very finely. Put the pieces in a frying pan and add a teaspoon of olive oil and a sprinkle of salt. Stir fry for about 5 minutes in medium high (5-6) until the shiitake mushrooms give off a fragrance.
  7. Once shiitake mushrooms are ready (rice should also be done by now), toss it in the saucepan with the rice, along with the teaspoon of soy sauce, vinegar, sesame oil, white sesame seeds and half a teaspoon pure maple syrup. Stir well until everything is well blended.
  8. Prepare a large steamer. Fill the bottom part with water and put it on the stove, and take the top part of the steamer off and place a damp cheesecloth underneath. Have the lid ready.
  9. Take the dough out of the freezer and wet your hands (as the dough may be a little dry). Knead it again until it’s once again soft on the inside and out. Put the dough in a covered container (to avoid it drying out) and take a small piece of dough and roll it into a ball.
  10. Flatten it with a rolling pin until it’s a nice, round shape. (The dough will work better if it’s not too thick.)
  11. Hold the dough in your hands, then add a spoonful of rice filling in the center. Lightly squeeze all the sides up until it looks like a pretty round Christmas present bag. If the rice is leaking out, simply push it down a little. Place the shaomai on top of the cheesecloth and cover the lid to avoid water escaping.
  12. Repeat until the dough is used up.
  13. Once you’re on your second last shaomai, start boiling the water for the steamer. Once the water is semi boiled (you start seeing steam coming off but not much bubbles yet), put the steamer with the shaomai on. Steam over high heat for about 15 minutes, then turn off the heat and allow it to sit for a further 3 minutes.


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  1. Pingback: Vegan Steamed Shao Mai Dumplings with Green Wheatgrass Dough - Chazza's Space

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