Sticky Rice Mushroom Shumai w/ Homemade Wrappers (Vegan

• Vegan

• Produce

  • 3/4 cup Peas, frozen
  • 2 Scallions
  • 2 Shallots
  • 15 Shiitake mushrooms, dried

• Condiments

  • 1 tsp Mushroom soy sauce
  • 2 tsp Soy sauce

• Pasta & Grains

  • 2 cups Sticky rice

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1/8 tsp Five-spice powder
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Oil
  • 1/2 tsp Sesame oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

• Liquids

  • 1 cup Water

Found on thewoksoflife.com

Description

Ingredients

• For the wrappers:
• 2½ cups all-purpose flour, plus extra for dusting
• ½ teaspoon salt
• ¾ cup water
• For the filling:
• 2 cups uncooked sticky rice (aka sweet rice, glutinous rice)
• 1 tablespoon oil
• 15 dried shiitake mushrooms (cleaned, soaked in warm water until softened, and diced)
• 2 shallots, minced
• 2 scallions, chopped
• 1 tablespoon shaoxing wine
• 1 teaspoon salt
• 2 teaspoons soy sauce
• 1 teaspoon mushroom soy sauce (dark soy sauce)
• ⅛ teaspoon five-spice powder
• ½ teaspoon sesame oil
• ¼ cup warm water
• ¾ cup frozen peas

Directions

• Start by making the dough. Mix the flour, salt and water together in a mixing bowl and knead until you get a smooth dough. Put in a bowl covered with a damp towel, and let the dough rest for 1-2 hours. You can also cover it tightly and let it rest in the refrigerator overnight if you want to make it ahead of time.
• To make the filling, cook the sticky rice according to package directions or your rice cooker’s instructions. Heat the oil in a wok over medium heat, and add the mushrooms and shallots. Stir-fry for a few minutes, until the shallots are translucent. Add the scallions, shaoxing wine, salt, soy sauces, five spice powder, sesame oil, and water.
• Cook for another minute. Stir in the cooked rice and peas. Turn off the heat.
• Divide the dough into four pieces. Working one piece at a time (cover the rest of the dough with a damp cloth to prevent it from drying out), roll the dough into a long rope and cut it into small pieces about the size of an acorn. This method is similar to the one we used for dumpling wrappers.
• To assemble the shaomai, first prepare the steamer, lining it with a layer of damp cheese cloth, or by brushing it with oil to prevent sticking.
• Dust a clean surface with flour and roll out each piece of dough into a small circle about 3.5 inches in diameter. No worries if it’s not perfect. In this case, uneven edges are encouraged. They’ll give you a nice ruffled edge when assembled.
• Place a bit of the sticky rice mixture in the middle, and squeeze the wrapper around it to form the shape you want. Place them in the steamer about an inch apart.
• Steam the shaomai for about 5 minutes and serve immediately with the dipping sauce of your choice!