Chestnut Shumai 栗子烧卖

The vegan recipe for Chestnut Shumai:

servings – 50 pieces of vegan shumai

Chestnut Filling

  • 250 g baked chestnut kernels
  • 1 stalk coriander (cut into small sections)
  • 3 cups water
  • 1/4 cup vegetable oil
  • 2 tbsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper powder
  1. Place the chestnut kernels and water in the blender; pulse until smooth.
  2. Transfer the chestnut puree into a pan.
  3. Add vegetable oil, sesame oil, salt and white pepper powder.
  4. Over low heat, constantly stir until the puree is thickened.
  5. Remove, place it in a big bowl, add coriander, mix well and let cool.

Shumai Wrappers

  • 3 cups wheat flour
  • 1/4 cup tapioca starch
  • 1/4 cup vegetable oil
  • 2 1/4 cups water
  1. Combine wheat flour and tapioca starch with water (2 cups); pour the batter into a pan and constantly stir until a dough is formed over low heat.
  2. Remove the dough and let cool.
  3. Add water (1/4 cup) and vegetable oil; knead until the dough become smooth and soft.
  4. Spread some tapioca starch on a clean table surface, roll out the dough and cut out the rounds.

Final Steps

  1. Make a circle with your thumb and index finger.
  2. Place a Shumai wrapper on top of the circle, scoop 1 tbsp of the chestnut filling into the center of the wrapper, gently push the filling down, slowly squeeze the Shumai from the sides and gently press the filling from top again to make it firm.
  3. Repeat step 1 – 2 until all the wrappers are used up.
  4. Lay the chestnut shumai in a steaming tray.
  5. Steam for about 15 minutes.
  6. Remove and serve.
  7. Enjoy!