STICKY RICE MUSHROOM VEGAN SHUMAI

An easy-to-make and delicious Vegan Chinese recipe using homemade wrappers

For the wrappers:
2 1/2 cups all-purpose flour, plus extra for dusting
1/2 teaspoon salt
3/4 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)
1/8 teaspoon five-spice powder
1/2 teaspoon sesame oil
1/4 cup warm water
3/4 cup frozen peas

View the full recipe at The Woks of Life →