Very Veggie Recipes: Vegan Shumai

June 5, 2020
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Shumai is a dumpling popular in Chinese & East Asian cuisine and originating from Hohhot in Inner Mongolia. It’s a delicious snack or appetizer with endless ways to fill it – it just requires a steaming tray and ready-made, palm-sized wonton wrappers. Our vegan version is made with sticky rice, tofu, mushrooms, carrots, and is flavored with fragrant ginger and scallion. They’re perfect when dipped in a bit of soy sauce with ginger. Easy, delicious, and as fun to make as they are to eat! Just be sure to get this started in advance; the rice needs some soaking that will make the cooking process faster when you’re closer to the finish line.


1 cup of sticky rice
1 carrot
½ firm tofu
2 garlic cloves
1 ginger
1 scallion
½ lb mushrooms (oyster, shitake, king)
wonton skin
1 tbsp mushroom oyster sauce
1 tbsp sesame oil
3 tbsp vegetable broth
soy sauce
olive oil
2 cups of water


  1. Add 1 cup of sticky rice to a bowl. Fill it with water so that the water level is 4” above the rice.
  2. Soak the rice for 6 to 24 hours. The rice will expand when soaking. Drain the water!
  3. Let’s start with the filling. Chop the mushrooms, scallion, ginger, carrot and garlic.
  4. Heat the oil in a medium size pan and add the garlic, scallion, ginger and carrot. Stir-fry for a few minutes.
  5. Toss the mushrooms and keep stirring for 5 minutes.
  6. Add the soy sauce, sesame oil, mushroom oyster sauce and vegetable broth. Stir together for 3 minutes.
  7. Crumble the tofu in the mix, you can use your hands, as we have and mix again!
  8. Add the sticky rice and 2 cups of water, bring to boil. Cover the pan and simmer it for 10 minutes at medium heat.
  9. Place thin slices of carrot in a bamboo steamer. It will prevent sticking the shumai to the ground of the bamboo steamer.
  10. You are ready to assemble the shumai. Take a wonton skin and add about 1 ½ teaspoons filling to the center. Squeeze the wrapper around it to form the shape you want. Repeat with remaining wonton skins. Be delicate!
  11. Space the shumai about 1” apart in the bamboo steamer, each on a slice of carrot.
  12. Place the bamboo steamer over a pot of simmering water and steam the shumai for 20 minutes.
  13. Serve your vegan shumai immediately with the dipping sauce of your choice. We like soy sauce with ginger!
  14. Enjoy the shumai while they’re hot with your favorite chopsticks!

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