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Bakeroise

January 21, 2021

10 Ingredient Vegan Siomai

vegan siomai recipe

Affiliate Disclosure: As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Bakeroise.

vegan siomai recipe

Hi! Today I bring you a recipe for vegan siomai, a type of dumpling popular in the dim sum world.

I want to start learning how to make my own dim sum dishes little by little with a deadline of Christmas Day. I am calling it my “Twelve Months of Dim Sum Project” with the goal of having a kickass dim sum breakfast at home on Christmas Day. Yeah. How super original. While I grew up eating dim sum in Oakland and San Francisco, I’ve tried Chinese food in many cities around the world including Seattle, New York and London.

Oh and Hong Kong. Ha. Obviously that was where I had the best dim sum I’d ever had in my life.

vegan siomai recipe

Now in 2021 we’re not really going out for dim sum for obvious reasons. Well that and the fact that our go-to restaurant permanently closed due to the awful pandemic that has left so many people in distress through no fault of their own! Oh and also, there aren’t really any vegan dim sum eateries close by anyway so it’s not like this was solely due to the pandemic.

Since I’m stuck at home, I thought it would be fun to learn how to make these dishes and share my progress along the way. Also, Lunar New Year is coming up next month so it’ll be nice to have at least one of my own dumpling recipes under my belt.

vegan siomai recipe

This is Part 1 of 12 of my Dim Sum Project Series. Siomai can also be spelled “shumai” but I’m going with the Filipino spelling for obvious reasons. Siomai is only one kind of the many different dumplings in the dim sum world. It was relatively easy to make but the testing part to bind the vegan ground beef was more time consuming. Oh that’s right. I used store-bought frozen ground beef, some dried mushrooms, cornstarch for binding and even MSG! And if you’re scared of MSG, please do your homework because I don’t have time to explain it other than the fact that the myth about MSG being awful for you is deeply rooted in xenophobia (like soy).

However, if you are curious and have a genuinely open mind and want to use this recipe, then I hope you enjoy this one! This is an easy vegan siomai recipe that uses less than 10 ingredients. Please remember to read the recipe carefully before giving it a try.

12 Months of Dim Sum Recipes:

January 2021: Vegan Siomai

February 2021: Instant Pot Congee

March 2021: Vegan Potstickers with Ginger Scallion Tofu

April 2021: Crispy Golden Fried Tofu

May 2021: Toasted Cumin Scallion Pancakes

June 2021: Gluten-Free Asian Dipping Sauce

July 2021: Sweet Red Bean Paste and Perfectly Golden Sesame Balls

Print

Vegan Siomai Recipe

vegan siomai recipe
Print Recipe

★★★★★

5 from 1 reviews

Ridiculously easy vegan siomai recipe that uses less than 10 ingredients. 

  • Author: Jan Carlisle @ Bakeroise
  • Prep Time: 25 minues
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 24 dumplings 1x
  • Category: Dim Sum
  • Method: Steaming
  • Cuisine: Chinese
  • Diet: Vegan

Ingredients

Scale

For the filling:

  • .05 oz dried mushrooms, rehydrated (takes about 20 minutes)
  • 1 cup water
  • 12 oz of frozen ground beef
  • 1 tablespoon vegetable oil
  • 1 green onion
  • 1 tbsp of soy sauce
  • 1 tablespoon of cornstarch
  • ½  tablespoon of MSG

For assembling: 

  • 24 vegan wonton wrappers (optional to cut into rounds but I’m fine with square)

For lining the bamboo steamers:

  • 6 cabbage or lettuce leaves

For topping:

  • Green onions

Instructions

  1. Take the dried mushrooms and the 1 cup water and simmer the mushrooms for 20 minutes in a fully covered, small saucepan.
  2. While mushrooms are simmering, rinse off your green onions and slice into thin discs all the way to the bottom. Discard the bottom.
  3. Gather all of your other ingredients for the filling.
  4. When mushrooms are done, use tongs to pick out the mushrooms and mince. Do not discard the water.
  5. Preheat a skillet to medium heat. When hot enough, add the minced mushrooms, mushroom broth, frozen vegan ground beef, vegetable oil, half of the green onions, soy sauce, cornstarch and msg and cook for 3-5 minutes until everything is mixed together and barely cooked. Just don’t overcook because this stuff isn’t real meat and it will be steamed again once in the siomai.
  6. Let sit for 5 minutes in a large, glass bowl after cooking and do the next step while it cools down.
  7. Bring plated wonton wrappers to the table with a damp towel over it so they don’t dry out.
  8. Bring a small bowl of water to the table to dip fingers in while assembling.
  9. Bring out two bamboo trays and set them on the table.
  10. Take out six fresh lettuce or cabbage leaves, rinse and pat dry.
  11. Line each bamboo tray with three leaves each. Make them as flat as possible even if it means having to tear some of the ribs off. Just try to cover the bottom of the tray.
  12. Go back to the filling and use your hands to mash it together so it’s not as crumbly. This is to ensure that it doesn’t get too crumbly as a filling.

Start assembling in the order below:

  1. While keeping the damp towel over the unused wonton wrappers, take a wonton wrapper and use your finger to wet the perimeter of the surface.
  2. Take your 1 tablespoon cookie scoop and get a heaping scoop of the filling and place in the middle of the wrapper, carefully as to not spread too much.
  3. Start pinching the sides together to make a wall for the filling.
  4. Using a flexing palm to form the dumpling into somewhat of a cup shape, gently push filling down to make it as dense and compact as possible. This is so that it doesn’t fall out of the dumpling.
  5. When the filling is compact and dense, tighten up all the sides with more pinching and feel free to push upper edges over the top so that it helps keep the filling pushed down and dense. Add water when needed to get pinched sides to stick together.
  6. Set the dumpling/siomai in the steamer tray.
  7. Repeat steps 1-5 until all dumplings have been made. Make sure to not have the dumplings touching each other.

Cooking the siomai:

  1. Put about an inch of water in a sauté  pan that can hold up the steamers.
  2. Layer the bamboo steamers and cover with lid. Set on top of the sauté pan’s rim and steam for 10 minutes or until done.
  3. When done, top with green onions and serve with your favorite soy sauce, chili oil, or your favorite vinegar dipping sauce!

Equipment

Image of bamboo steamer basket

bamboo steamer basket

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Image of 1 tablespoon cookie scoop

1 tablespoon cookie scoop

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Notes

  1. I tried to use vegan egg as a binder and it tasted really weird. Seems like the vegan egg I use is better on baked goods. The cornstarch was way better for me in this recipe.
  2. When actually assembling the dumplings, you can’t do it assembly line style due to the drying out of the wonton wrappers (and the water you would have just lined them with). So you have to make each dumpling one at a time.

 

Keywords: steaming, vegan dim sum, vegan siomai, vegan dumplings, vegan shumai, vegan chinese food, vegan breakfast, vegan brunch, vegan snack

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

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Reader Interactions

Comments

  1. Levi says

    February 16, 2021 at 8:28 am

    I couldn’t find vegan ground beef so I used tofu. It was tasty, but basically a whole different recipe. Def gonna try again and stick to the recipe!

    ★★★★★

    • Jan says

      February 21, 2021 at 3:31 pm

      I love tofu siomai! Definitely has a lighter and more natural flavor. I will be adding a tofu dumpling recipe soon. Thank you for trying out the recipe, Levi!

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