Wrappers

• 1 cup all purpose flour
• 1/4 teaspoon salt or to taste
• warm water
• cornstarch as needed
• 1 teaspoon oil

Filling:

• 1/2 loaded cup small chopped broccoli
• 1/2 cup chopped zucchini
• 1 teaspoon canola oil
• 1 teaspoon sesame oil
• 2 teaspoon hoisin sauce
• 1/2 teaspoon raw sugar or agave syrup
• 1/2 teaspoon chili flakes
• 1 + Tablespoon finely chopped garlic to taste

• For the Wrappers: In a large bowl, mix the all-purpose flour, half a teaspoon of cornstarch, and salt. Gradually add warm water, a little at a time, while mixing until the dough begins to form. Grease your hand lightly with oil to prevent sticking and continue kneading the dough for several minutes until it becomes smooth, elastic, and no longer sticky. This process develops the gluten, crucial for pliable wrappers.
• Cover the dough with a clean kitchen towel and let it rest at room temperature for at least 30 minutes, or up to an hour. Resting allows the gluten to relax, making the dough easier to roll out thinly.
• Divide the dough into small, equal-sized balls, or roll out a larger portion of dough and use a cookie cutter or knife to cut square or circular shapes, depending on the type of dumpling you intend to make. For Shu Mai, small circular wrappers are traditional.
• Rolling out the wrappers requires a bit of effort and patience. If the dough is sticky, dust your work surface and rolling pin with cornstarch. The dough will be elastic, so roll it out a little, then let it rest for a few seconds before continuing to roll it thinner. For Shu Mai, aim for thin, roughly 3-inch diameter circles.
• To store any unused wrappers, dust them generously with cornstarch to prevent sticking, then stack them and place them in an airtight bag. They can be refrigerated for a few days or frozen for longer storage.
• For the Filling: Heat canola oil in a pan over medium heat. Add the finely chopped garlic and chili flakes, cooking for a few seconds until fragrant, being careful not to burn the garlic.
• Add the small chopped broccoli and zucchini to the pan. Toss to combine and cook for 3-4 minutes, allowing the vegetables to soften slightly but retain a crisp texture.
• Stir in the hoisin sauce, raw sugar or agave syrup, and sesame oil. If needed, add a pinch of salt. Mix all ingredients thoroughly, cover the pan, and cook for another 3-4 minutes, allowing the flavors to meld.
• Taste the filling and adjust the spice and sauce levels to your preference. Remove from heat and let the filling cool completely before assembling the dumplings. This prevents the wrappers from becoming soggy.

Assembly and Steaming

• Take one rolled-out wrapper. Place it on your non-dominant hand, gently cupping it between your thumb and index finger, creating a small well. Spoon a generous amount of the cooled filling into the center of the wrapper.
• With your dominant hand, gently push the filling down into the well formed by your thumb and index finger, simultaneously pushing the edges of the wrapper inward in small, accordion-like folds around the filling. The goal is to create a cup or pouch shape, leaving some of the colorful filling exposed at the top, which is characteristic of Shu Mai. If the edges are too dry, dab a tiny bit of water to help them seal.
• Prepare your steamer by lining a bamboo steamer basket or a greased steel steamer with parchment paper to prevent sticking. Arrange the assembled Shu Mai dumplings in the steamer, ensuring there is enough space between each one to prevent them from sticking together.
• Steam the Shu Mai for 7-10 minutes over rapidly boiling water. They are ready when the wrappers appear translucent and the filling is heated through. Be careful not to overcook, as this can make the wrappers tough.
• Serve the Shu Mai hot immediately after steaming. For an elegant presentation and an extra layer of flavor, top them with thin slices of beet, which add both garnish and color.
• Dipping Sauce Options: Enhance your Shu Mai experience with a variety of dipping sauces. Classic choices include hoisin sauce, sweet and sour sauce, or a simple soy sauce. For a more adventurous dip, mix chili oil with minced garlic or ginger (avoid using both if you prefer distinct flavors), soy sauce, and a splash of rice wine vinegar.

Nutrition