Shu Mai / Siu Mai dumplings filled with broccoli and zucchini in a garlicky sauce. These vegan dumplings make a delightful snack or appetizer. I served them with thin beet slices for color and hoisin dipping sauce for a sweet-savory contrast. Jump to the recipe below to make your own from scratch.
I finally made dumpling wrappers from scratch and shaped shu mai by hand. The same dough and wrappers can be used for potstickers, wontons, gyoza, or steamed dumplings. You can steam them, pan-fry for potstickers, or cook them in soups. If you prefer to save time, store-bought eggless wonton or gyoza wrappers work perfectly well.
The homemade shu mai turned out very flavorful with a pleasant texture. I topped each dumpling with a thin beet slice for a pop of color and served them with thick hoisin sauce. If rolling wrappers sounds tiring, try making a few thicker wrappers or use pre-made sheets; thinner wrappers look more delicate but require extra rolling effort. Below the photos and notes you’ll find the full ingredient list and step-by-step instructions to prepare wrappers, filling, and assembly.
About these dumplings
Shu mai (also spelled siu mai) are open-topped dumplings traditionally served as part of dim sum. This vegan version uses chopped broccoli and zucchini sautéd with garlic and a simple sauce. The filling is flavorful and moist, and the wrappers steam to a translucent finish. Dipping options include hoisin sauce, soy sauce, sweet-and-sour sauce, or a homemade mix of chili oil, minced garlic or ginger, soy sauce, and rice wine vinegar.
Serve and enjoy
These dumplings are best served hot from the steamer. Garnish with thin vegetable slices for color, and offer a couple of dipping sauces so guests can customize flavors. Shu mai are great as party appetizers, a dim sum course, or a light meal when paired with steamed greens and rice.
Shu Mai / Siu Mai Dumplings Filled with Broccoli & Zucchini in Garlic Sauce (Vegan)
Vegan shu mai made with a simple homemade wrapper and a sautéed broccoli and zucchini filling. Serve with hoisin or your favorite dipping sauces.
Prep: 45 mins • Cook: 20 mins • Total: 1 hr 5 mins • Servings: 4 • Course: Appetizer • Cuisine: Vegan
Ingredients
Wrappers
- 1 cup all-purpose flour
- 1/4 teaspoon salt (or to taste)
- warm water, as needed
- 1/2 teaspoon cornstarch (plus more for dusting)
- 1 teaspoon oil
Filling
- 1/2 heaping cup small chopped broccoli
- 1/2 cup chopped zucchini
- 1 teaspoon canola oil
- 1 teaspoon sesame oil
- 2 teaspoons hoisin sauce
- 1/2 teaspoon raw sugar or agave syrup
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 tablespoon finely chopped garlic (or to taste)
Instructions
Make the wrappers
- Combine the flour, half a teaspoon of cornstarch, and salt in a bowl.
- Grease your hand with oil. Add warm water a little at a time until the dough comes together.
- Knead for a few minutes until the dough is elastic and no longer sticky.
- Cover the dough with a towel and let it rest for 30–60 minutes.
- Divide into small balls and roll each into a 3-inch circle for shu mai wrappers. If the dough is elastic and springs back, let it rest a few seconds and roll again. Dust with cornstarch as needed.
- To store wrappers, dust with cornstarch and keep in an airtight bag in the refrigerator.
Prepare the filling
- Heat canola oil in a pan over medium heat. Add garlic and chili flakes and cook for a few seconds until fragrant.
- Add the chopped broccoli and zucchini, toss, and cook for 3–4 minutes until slightly tender.
- Add hoisin sauce, sesame oil, sugar or agave, and salt if needed. Mix well, cover, and cook for another 3–4 minutes.
- Adjust seasoning and let the filling cool before assembling the dumplings.
Assemble and steam
- Take a rolled wrapper, place a tablespoon of filling in the center, and use your thumb and index finger to shape the wrapper into a pouch around the filling. The top should remain slightly open.
- Fold the edges inward with small pleats, sealing with a touch of water if needed.
- Place each shu mai on parchment in a bamboo steamer or on a greased steel steamer, leaving space between them.
- Steam for 7–10 minutes until the wrappers turn translucent and the filling is heated through.
- Serve hot with dipping sauces. Garnish with thin beet slices or other colorful vegetables for presentation.
Notes
Nutritional values are estimates and based on one serving. Try different fillings like finely chopped mushrooms, tofu crumbles, or other vegetables to vary texture and flavor.
Nutrition (per serving)
Calories: 156 kcal • Carbohydrates: 27 g • Protein: 3 g • Fat: 3 g • Sodium: 187 mg • Fiber: 1 g • Vitamin C: 13.1 mg
Enjoy making these vegan shu mai at home — they’re a fun project and a rewarding appetizer for gatherings or a cozy meal. Have fun with shapes, fillings, and dipping sauces, and experiment until you find your favorite combination.