Vegetable Shu Mai – #SundaySupper

Vegetable Shu Mai 2


Happy Mother’s Day! When I signed up to take part in the Supper Sunday Movement’s Mother’s Day event, I knew right away that I wanted to make Shu Mai! And it gets better because I’m making vegetable shu mai!

A couple of weeks ago I posted a recipe for my favorite pork shu mai and I believe that some of my vegetarian and vegan readers were disappointed with that choice. Beef, pork, and poultry do occasionally appear on my plate, but I prefer with vegetable dishes most often. So today’s recipe is for all you veggie lovers out there. This recipe is also to celebrate my mother on Mother’s Day. Years ago my mother and I signed up and took cooking lessons together at Montana Mercantile, in Brentwood, California. It was a lot of fun taking the classes together and even more fun getting into the kitchen and trying out all the recipes we learned. We learned French cuisine, Italian, and Chinese. My favorite at the time was Chinese—I loved making and eating spring rolls and dumplings, soups and stir-fries. I still do, but not as often.

My Mom is an excellent cook too! Both she and my dad loved having the whole family—eight of us including my grandmother—sit down for long drawn out Sunday evening meal. She’d spend all day in the kitchen making the meal with all the trimmings, she’d put out the special china and crystal glasses and we have memorable meal. The food was fantastic, it always was. The most memorable thing about the meals was just being in good company with the family and enjoying the moment. The Sunday Supper Movement is doing an important job of bringing back Sunday family meals, and I support the group’s mission. In the company of family you can learn social skills like giving, receiving, accepting, listening, getting along with others, treating others well, and you can also learn to appreciate good food. So l’d like to thank my mom for being a good teacher, great cook, and a loving mother.

Vegetable Shu Mai – #SundaySupper

Prep Time: 30 minutes

Cook Time: 16 minutes

Total Time: 46 minutes

Yield: about 35 shu mai

Serving Size: 7 servings, 5 each

Vegetable Shu Mai – #SundaySupper


  • 1 tablespoons soy sauce
  • 1 tablespoons red wine vinegar
  • ¼ teaspoon sesame seed oil
  • For the Filling:
  • 1 pound napa cabbage, finely shredded
  • 1 carrot shredded
  • 2 tablespoons olive oil, and more if needed
  • 1 ounce dried shitake mushrooms
  • 1 tablespoon minced garlic
  • 1-½ tablespoons minced ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • ½ can water chestnuts, finely chopped (from 8-ounce can)
  • 2 tablespoons thinly sliced green onion tops
  • ¼ cup chopped cilantro
  • ¼ teaspoon finely ground black pepper
  • 35 won ton wrappers


  1. Bring a 1 cup of water to a boil and then add the dried mushrooms to the water. Remove the pot from the heat and let the mushrooms soak for 10 minutes.
  2. Place the shredded carrot and the shredded cabbage together in a large bowl and toss well to combine.
  3. Heat 2 tablespoons of oil in a large pan. When the oil is hot add ½ the cabbage mixture and cook until the cabbage starts to shrink, and then add the remaining cabbage and cook until it is tender, about 8 minutes.
  4. Stir in the garlic and ginger and cook for 1 minute.
  5. Turn off the heat and add the water chestnuts, cilantro, green onions, and black pepper.
  6. Drain and rinse the mushrooms. Cut off the stem and discard it. Chop the mushrooms into ¼ size pieces. Add them to the cabbage and place the cabbage mixture in a colander to drain out excess moisture, and then squeeze out the excess moisture.
  7. Place about a tablespoon of the filling and place it in the middle of a wrapper. bring up the sides of the wrapper up and twist the sides of the wrapper clockwise. This will form clockwise pleats around the filling. Place all 5 fingers around the middle of the pouch and lightly push down so the bottom of the dumpling forms a flat base. As you push down some of the filling will ooze up through the center. This is expected and desired for the finished dumpling. Keep the Shu Mai covered with a lightly damped tea towel or paper towel until your are ready to steam them.
  8. Pour water into a 12-inch skillet until it reaches the level of about 3/4 inch. Place a steamer basket into the skillet and place an oiled plate on top of the steamer.
  9. Arrange the shu mai on top of the plate spaced ½-inch to 1-inch away from one another. Do not allow them to touch or they will stick together
  10. Cover the pan and steam about 6 to 8 minutes until they are cooked through and then serve immediately with the sauce.
  11. Check the water level and add more if necessary, and repeat the steaming process until they are all cooked.
  12. If you like, you can pan fry the shu mai after steaming it. Add a couple of teaspoons of olive oil to a pan and cook the dumplings on the bottom and on 2 sides.
  13. For the Sauce:
  14. Get out two small dipping bowls, about ¾ cup in size.
  15. Place 1 tablespoon soy sauce, 1 tablespoons red wine vinegar and ¼ teaspoon sesame oil into each bowl; or use 1-1/2 tablespoon lite soy to 1 tablespoon red wine vinegar and 1/4 teaspoon sesame oil.

Shu mai can be eaten just after steaming, or you may also pan fry it if you like after steaming.

Vegetable Shu Mai

Points Plus Value 33: Points Plus value per serving 5 – there are 7 servings.

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This weekend, we are celebrating MOMS around the world with our Mother’s Day Sunday Supper Menu. What’s on your menu for Mother’s Day this year? Drop by and say hello to our host for this week, Liz from That Skinny Chick Can Bake (tell her Happy Mother’s Day while you’re there), and then check out this awesome menu that we have planned!

Mother’s Day Breakfast:

Mother’s Day Appetizers:

Mother’s Day Soups, Salads and Sides:

Mother’s Day Main Dishes:

Mother’s Day Desserts:

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


57 comments to Vegetable Shu Mai – #SundaySupper

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