Appetizer for 4

Broccoli Zucchini Shu Mai

Name: Broccoli Zucchini Shu Mai
Total time: 65 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 cup all purpose flour; 1/4 tsp salt or to taste (optional); warm water; cornstarch as needed (optional); 1 tsp oil; 1/2 loaded cup small chopped broccoli; 1/2 cup chopped zucchini; 1 tsp canola oil; 1 tsp sesame oil; 2 tsp hoisin sauce; 1/2 tsp raw sugar or agave syrup; 1/2 tsp chili flakes; 1 + tablespoon finely chopped garlic to taste (optional)

These vegetable dumplings use homemade wrappers, a savory filling, and gentle steaming before serving with garlic sauce.

Typical price

$1.69for 4 servings

$0.42 per serving$1.69 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: veganricha.com

65 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Chinese Vegetarian Vegan Dairy-free Budget Appetizers Snacks

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Broccoli$1.99/lb typical	0.25 lb	$0.50Typical price
Zucchini and summer squash$1.79/lb typical	0.15 lb	$0.25Typical price
Garlic$0.75 each typical	0.5	$0.38Typical price
Total for the servings shown		$1.69

Pantry staples you likely have

FlourSalt and pepperCornstarch, vanilla, yeast, cocoaCooking spray, shortening, ghee, coconut and sesame oilOlive and cooking oilAsian sauces and pastesSoy sauceSugar and brown sugarDried herbs, spices and seasoning blends

Not included in the cost.

Ingredients

1 cup all purpose flour
1/4 tsp salt or to taste (optional)
warm water
cornstarch as needed (optional)
1 tsp oil
1/2 loaded cup small chopped broccoli
1/2 cup chopped zucchini
1 tsp canola oil
1 tsp sesame oil
2 tsp hoisin sauce
1/2 tsp raw sugar or agave syrup
1/2 tsp chili flakes
1 + tablespoon finely chopped garlic to taste (optional)

Steps

Mix the flour, salt, one teaspoon oil, and enough warm water to form a soft dough.
Knead the dough for 5 minutes, cover it, and rest it for 20 minutes.
Cook the broccoli, zucchini, canola oil, sesame oil, garlic, chili flakes, hoisin sauce, and sugar in a skillet over medium heat for 5 minutes.
Divide the dough into small pieces, roll each piece thin with cornstarch, and fill and pleat the wrappers.
Steam the dumplings in a covered steamer over boiling water for 12 minutes, until the wrappers are tender.
Warm the remaining garlic sauce ingredients with 2 tablespoons water in a small pan for 3 minutes, then spoon it over the dumplings.