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by Thao Le

Vegetarian cuisines are gaining popularity because of their deliciousness and attractiveness, as well as their nutritional benefits. Vegetarian foods are particularly healthy and delectable when served with tofu or mushrooms.

As with Vegan Salted Egg Shumai, this is a cost-effective and delectable meal made using tofu as the primary ingredient. Additionally, there is a special vegetarian salted egg filling created from mung beans and annatto oil, which creates an exquisite vegetarian dish. Each Vegan Salted Egg Shumai is bright in appearance, smooth and delicious, and when combined with fresh crusty bread, makes an appealing and delectable breakfast dish.

To spice up your family's morning with a Vegan Salted Egg Shumai that is both healthful and gorgeous, let's head to the kitchen with and Food Blogger Duong Yen Nhi (Accnhi)!

Total Time
40 mins

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Simple Tasty Recipes

Ingredients for 2 Servings

  • 100
    grams of skinless Mung Beans
  • 1
    block of Tofu (about 300 grams)
  • 3
    pieces of Wood Ear Mushroom (minced)
  • 50
    grams of Jicama (finely chopped)
  • 3
    tablespoons of Soy Sauce
  • 2
    tablespoons of Water
  • 1/2
    teaspoon of Vinegar


  • Preparation Time
    25 mins
  • Cooking Time
    15 mins
  • Total Time
    40 mins

Goes Great with


  2. The Tofu: Squeeze out any excess moisture in the tofu using a soft towel or napkin.
  3. The Mung Beans: Mung beans should be soaked for one hour or until tender.
  4. The Sauce: In a small mixing cup, combine 3 tablespoons of soy sauce, 2 teaspoons of water, 1/2 teaspoon of vinegar, and a few drops of sesame oil; whisk well to combine.
  5. Making the Shumai: In a large mixing bowl, combine mashed tofu, wood ear mushrooms, and jicama.
  6. Combine 2 tablespoons tapioca starch, 1 tablespoon vegetarian seasoning, 1/2 teaspoon salt, and freshly ground pepper until well combined, then shape into bite-size balls.
  7. Vegan Salted Egg Filling: After soaking, drain the mung beans and place them in a saucepan with 350ml of water.
  8. Simmer until the mung beans are tender, then remove from the heat and season to taste with 1 teaspoon sugar, 1/3 teaspoon salt, and freshly ground pepper. Mung bean paste should be completely mixed and then blended.
  9. After adding the green beans to the saucepan, add about 1 teaspoon of annatto oil to give the filling an eye-catching orange hue. Add annatto oil to get your desired "salted egg" hue!
  10. After that, combine the filling ingredients and simmer over low heat. Stir rapidly until the mung bean paste shapes a malleable dough. Finally, they should be shaped up into tiny balls.
  11. Shading the Shumai: Make a tiny round hole in the middle of the shumai as shown, then fill it with a pinch of tapioca flour and put in the vegetarian filling.
  12. Following that, equally enclose the shumai around the vegetarian salted egg balls and arrange them in the steaming dish.
  14. Steam the shumai for 15 minutes, being careful not to let any water drop into the shumai dish, since this would cause mushy shumai.
  15. Add the julienned ginger, red pepper, and sauce 15 minutes later. Then steam for an additional 3 minutes before removing it to serve. Enjoy!


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Vegan Salted Egg Shumai is an excellent vegetarian option for full moon days or other special occasions. The delicate fragrance of tofu combined with the distinctive mild fat of the salted mung bean egg ball will instantly make you fall in love.

Let's head to the kitchen to whip up Vegan Salted Egg Shumai for an instant delight for your family! Please keep adding fresh vegetarian recipes from and Food Blogger Duong Yen Nhi (Accnhi) to your collection of healthful and delectable foods for your family's menu!

Goes Great with

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