Coconut-Sesame Vegetarian
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
These vegetarian shumai are filled with a sweet mixture of coconut, sesame, and honey. They are steamed and garnished with toasted coconut or sesame seeds.
Ingredients
- 1 1/2 lbs Charcoal-Sesame All-Purpose Egg Dough or Gluten-Free Rice Flour Dough, or 60 store-bought dumpling skins
- 3/4 cup untoasted black sesame seeds
- 3/4 cup untoasted white sesame seeds
- 2 cup shredded unsweetened coconut divided
- 3/4 cup honey
- 1/2 cup light brown sugar
- 1 cup sesame paste or tahini
- 1/4 tsp kosher salt
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 2185 mg
- Iron: 44.6 mg
- Magnesium: 783 mg
- Phosphorus: 2807 mg
- Potassium: 2724 mg
- Zinc: 23.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/2 lbs Charcoal-Sesame All-Purpose Egg Dough or Gluten-Free Rice Flour Dough, or 60 store-bought dumpling skins
- 3/4 cup untoasted black sesame seeds
- 3/4 cup untoasted white sesame seeds
- 3/4 cup honey
- 1/2 cup light brown sugar
- 1 cup sesame paste or tahini
- 1/4 tsp kosher salt
Prepare
- 2 cup shredded unsweetened coconut, divided
Let's Cook
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Step 1.
Prepare the dough according to the instructions on the referenced page, or set out 60 store-bought dumpling skins (3- to 3½-inch size recommended).
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Step 2.
In a large skillet over medium-low heat, toast ¾ cup untoasted black sesame seeds and ¾ cup untoasted white sesame seeds for 4 to 5 minutes, stirring occasionally, until the white seeds are golden and aromatic. The seeds will start to snap and crackle; remove from heat immediately to avoid burning. Transfer to a baking sheet in an even layer to cool.
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Step 3.
In a small skillet over medium-low heat, toast ¼ cup of the shredded unsweetened coconut for 3 to 4 minutes, stirring occasionally, until golden. Transfer to a plate or shallow bowl to cool for garnish.
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Step 4.
In a medium pot over medium-low heat, warm ¾ cup honey, ½ cup light brown sugar, and 1 cup sesame paste (with some of its oil) for 3 to 4 minutes, stirring regularly, until the sugar is mostly dissolved but still slightly grainy. Remove from heat.
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Step 5.
Coarsely grind the cooled sesame seeds in a food processor, coffee grinder, or mortar and pestle.
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Step 6.
In a medium bowl, combine the remaining 1¾ cups shredded unsweetened coconut, the ground sesame seeds, and ¼ teaspoon kosher salt. Slowly stir in the still-warm honey mixture, then work it together with your hands like a sticky, grainy dough. Use while still slightly warm and malleable.
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Step 7.
Form the dumplings according to the instructions on the referenced page.
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Step 8.
Steam the dumplings according to the instructions on the referenced page.