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Mushroom Shui-Mai

Mushroom Shui-Mai Recipe

  • 6 ounces shiitake mushrooms, stems removed, quartered
  • 4 ounces traditional-style seitan, well rinsed and coarsely diced
  • 4 ounces button mushrooms, wiped and quartered
  • 3 tablespoons cornstarch
  • 1 tablespoon mirin (Japanese rice wine) or sherry
  • 1½ teaspoons sugar or Rapadura
  • 1 teaspoon tamari or shoyu soy sauce (see Notes)
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon salt
  • 3 scallions, roots removed, white and 4 inches of green finely diced
  • 1/3 cup fresh snow peas or sugar snap peas, diced
  • 1/3 cup finely diced jicama
  • About 30 (½ package) 3- to 3½-inch gyoza skins
  • Cooking spray
  • Shelled peas, fresh or frozen
  • Cilantro leaves
  • 2 to 3 cloves garlic, minced
  • 1/3 cup tamari or shoyu soy sauce (see Notes)
  • 1/3 cup rice vinegar
  • 1 teaspoon sugar
  • ½ teaspoon minced peeled ginger
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon sriracha or other hot sauce (optional)
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 63kcal (3%)
Total Fat 1g (1%)
Saturated Fat 0g (0%)
Cholesterol 0mg (0%)
Total Carbohydrate 7g
Dietary Fiber 1g
Sugars 1g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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