Vegan Har Gow (Shrimp Dumplings)
Delight in the rich flavors and delicate textures of Vegan Har Gow, a plant-based spin on the beloved Cantonese shrimp dumplings. This recipe masterfully mimics the traditional filling using a combination of konjac gel and fresh shiitake mushrooms, seasoned with soy sauce, sesame oil, and a touch of white pepper for a savory umami punch. The translucent tapioca- and wheat-starch-based wrappers deliver the signature chewy texture, while the light, fragrant filling provides a satisfying bite. Perfect for dim sum lovers and vegan food enthusiasts, these tender dumplings are steamed to perfection in just minutes and served hot with your favorite dipping sauce. Whether you’re hosting a plant-based brunch or looking for a unique appetizer, these dumplings are a must-try for anyone eager to explore innovative vegan cuisine.
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Recipe Information
Ingredients
- 200 grams Konjac gel
- 100 grams Fresh shiitake mushrooms
- 1 tablespoon Coconut oil
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 150 grams Tapioca starch
- 50 grams Wheat starch
- 250 milliliters Boiling water
- 1 tablespoon Vegetable oil
Instructions
Finely dice the konjac gel and shiitake mushrooms. Set them aside in separate bowls.
In a pan, heat coconut oil over medium heat. Add shiitake mushrooms and sauté until soft.
Add diced konjac, soy sauce, sesame oil, salt, and white pepper to the pan. Cook for another 3-4 minutes, mixing well.
Remove the filling from heat and let it cool to room temperature.
In a large bowl, combine tapioca starch and wheat starch.
Slowly pour boiling water into the starch mix, stirring constantly with a spatula until a dough forms.
Add vegetable oil and knead the dough until smooth, about 5 minutes. Cover with a damp cloth to prevent drying.
Divide the dough into small balls, about 15 grams each.
On a clean surface lightly dusted with starch, roll each ball into a thin circle, about 8-9 cm in diameter.
Place a small spoonful of filling in the center of the wrapper. Fold the wrapper over the filling to form a semi-circle, and press the edges together to seal.
Arrange dumplings on parchment paper in a steamer basket, ensuring they don't touch each other.
Steam over boiling water for 6-8 minutes or until the wrappers are translucent.
Serve the vegan har gow hot, accompanied with soy sauce or your preferred dipping sauce.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 392 mg | 17% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.8 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 16 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
