Vegetarian Siu Mai
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Vegetarian siu mai (素烧卖) are open-topped steamed dumplings that swap the usual pork and shrimp for a savory, satisfying filling of finely chopped shiitake mushrooms and firm tofu, with water chestnut for crunch and carrot for color. The key to making them taste like the real thing rather than a bland compromise is building umami and texture: use dried shiitake (soaked and chopped) for their deep, meaty savoriness, squeeze the tofu dry and crumble it so it browns and firms up, and add water chestnut so every bite has that signature crunch. Season with soy sauce, toasted sesame oil, white pepper and a little sugar, and bind with cornstarch so the filling holds together. Pleat the round wrappers into open-topped cups, top each with grated carrot and a green pea, and steam for about 10 minutes. They're naturally vegetarian and easily vegan (skip any egg wrapper and use a mushroom-based 'oyster' sauce), and come together in about 40 minutes.
Why you'll love this vegetarian siu mai
- Every bit as savory and satisfying as pork siu mai — shiitake mushrooms do the heavy lifting on umami.
- Naturally vegetarian and easily made fully vegan.
- Water chestnut gives that signature dim sum crunch in every bite.
- Make a big batch and freeze — steam straight from frozen for instant dim sum.
Ingredients
Filling
Seasoning
To assemble
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Stock the pantry once and you can cook this anytime: dried shiitake mushrooms, Shaoxing wine, white pepper. Asian groceries deliver nationwide.
Equipment
- Bamboo or metal steamer — A bamboo steamer gives dim sum its gentle, even steam and classic look.(shop →)
- Parchment or cabbage leaves — Line the steamer so the dumplings don't stick.(shop →)
Instructions
Prep the mushrooms and tofu
Soak the dried shiitake in hot water for 20 minutes until soft. Squeeze dry (save the soaking liquid), remove the stems, and finely chop the caps. Press the tofu firmly to remove water, then crumble it.
💡 Dried shiitake, not fresh, are the secret — their concentrated, meaty umami is what makes vegetarian siu mai taste rich rather than flat.
Cook the filling dry
Heat a little oil in a pan and stir-fry the shiitake, crumbled tofu, and minced carrot over medium-high heat for 4–5 minutes until the tofu is dry and lightly golden. This drives off moisture so the filling isn't watery.
Season and bind
Scrape into a bowl and stir in the water chestnut, scallions, ginger, soy sauce, vegetarian oyster sauce, sesame oil, Shaoxing wine, white pepper, sugar, and cornstarch. Mix well and taste — it should be savory and well-seasoned. Chill 10 minutes to firm up.
Form the open-topped cups
Hold a wrapper in a loose 'C' between thumb and forefinger. Add a heaping tablespoon of filling, then gently squeeze the sides up around it, leaving the top open. Tap the base flat so it stands up, and smooth the exposed filling.
💡 Siu mai are open-topped on purpose — you don't seal them. Just cup the wrapper around the filling and let the top show.
Top and arrange
Top each dumpling with a pinch of grated carrot and a single green pea. Line the steamer with parchment (poke a few holes) or cabbage leaves and arrange the siu mai with a little space between them.
Steam and serve
Steam over rapidly boiling water for 9–10 minutes, until the wrappers are translucent and the filling is hot and set. Serve immediately with soy sauce or chili crisp.
Tips & notes
- Freeze uncooked siu mai on a tray until solid, then bag them — steam straight from frozen, adding 2–3 minutes.
- For fully vegan siu mai, use a mushroom-based vegetarian 'oyster' sauce (or just soy plus a pinch of sugar) and check that your wrappers are eggless.
- No dried shiitake? Fresh mushrooms work, but cook them longer to drive off water and add a splash of soy for depth — the flavor won't be quite as deep.
- Press the tofu hard: a wet filling makes soggy dumplings. It should crumble and brown, not steam, in the pan.
- Serve with a dip of soy sauce, black vinegar, and a little chili oil for the classic dim sum experience.
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Vegetarian Siu Mai
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
- Level
- Beginner
Ingredients
- 6 dried shiitake mushrooms, soaked until soft, stems removed, finely chopped
- 8 oz firm tofu, pressed well and crumbled
- ½ cup water chestnuts, finely chopped
- 1 carrot, half finely minced for the filling, half grated for topping
- 2 scallions, finely sliced
- 1 tbsp ginger, minced
- 2 tbsp light soy sauce
- 1 tbsp vegetarian oyster sauce (mushroom), or 1 tsp soy + ½ tsp sugar for vegan
- 1 tbsp toasted sesame oil
- 1 tsp Shaoxing wine
- ½ tsp white pepper
- 1 tsp sugar
- 1.5 tbsp cornstarch, to bind
- 24 round siu mai / wonton wrappers
- 2 tbsp green peas, for topping
Instructions
- Soak the dried shiitake in hot water for 20 minutes until soft. Squeeze dry (save the soaking liquid), remove the stems, and finely chop the caps. Press the tofu firmly to remove water, then crumble it.
- Heat a little oil in a pan and stir-fry the shiitake, crumbled tofu, and minced carrot over medium-high heat for 4–5 minutes until the tofu is dry and lightly golden. This drives off moisture so the filling isn't watery.
- Scrape into a bowl and stir in the water chestnut, scallions, ginger, soy sauce, vegetarian oyster sauce, sesame oil, Shaoxing wine, white pepper, sugar, and cornstarch. Mix well and taste — it should be savory and well-seasoned. Chill 10 minutes to firm up.
- Hold a wrapper in a loose 'C' between thumb and forefinger. Add a heaping tablespoon of filling, then gently squeeze the sides up around it, leaving the top open. Tap the base flat so it stands up, and smooth the exposed filling.
- Top each dumpling with a pinch of grated carrot and a single green pea. Line the steamer with parchment (poke a few holes) or cabbage leaves and arrange the siu mai with a little space between them.
- Steam over rapidly boiling water for 9–10 minutes, until the wrappers are translucent and the filling is hot and set. Serve immediately with soy sauce or chili crisp.
Nutrition (est., per serving): 220 cal · 11 g protein · 30 g carbs · 7 g fat
Vegetarian Siu Mai FAQ
How do you make vegetarian siu mai taste as good as pork?
The trick is umami and texture. Dried shiitake mushrooms (soaked and chopped) bring deep, meaty savoriness that fresh mushrooms can't match; pressed, crumbled tofu that you cook until dry and golden gives body; and water chestnut adds the signature crunch. Season assertively with soy, sesame oil and white pepper. Done this way, vegetarian siu mai is genuinely satisfying, not a bland compromise.
Are these vegan?
They're easily vegan. The filling is plant-based; just use a mushroom-based vegetarian 'oyster' sauce (or simply soy sauce plus a pinch of sugar) instead of regular oyster sauce, and check that your wrappers contain no egg — many round wonton/siu mai wrappers do, so read the label or ask at the Asian market.
What wrappers do you use for siu mai?
Round yellow siu mai or wonton wrappers, sold fresh or frozen at Asian markets. Round wrappers cup the filling naturally; if you only have square wonton wrappers, trim them into circles. Keep them covered with a damp towel while you work so they don't dry out and crack.
Can I make vegetarian siu mai ahead and freeze them?
Yes — they freeze beautifully. Arrange the uncooked, filled siu mai on a tray so they don't touch, freeze until solid, then transfer to a bag. Steam them straight from frozen (no thawing) for about 12–13 minutes. It's one of the best make-ahead dim sum for having a quick snack or appetizer on hand.
Why is my siu mai filling watery or falling apart?
Usually too much moisture or not enough binder. Press the tofu hard and cook the filling until it's dry and lightly golden before seasoning, and don't skip the cornstarch, which binds everything as it steams. Chilling the mixed filling for 10 minutes before shaping also helps it hold together in the wrapper.
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