Vegan Pork Siewmai
Delight in the reinvented classic with this Vegan Pork Siewmai recipe, a plant-based take on the beloved dim sum staple. Perfect for vegans and omnivores alike, these flavorful dumplings feature a savory filling made from rehydrated textured vegetable protein (TVP), umami-rich shiitake mushrooms, ginger, garlic, and green onions, all seasoned to perfection with soy sauce and sesame oil. Wrapped in tender vegan wonton wrappers and steamed to perfection, each bite delivers the authentic taste and texture of traditional pork siewmai without any animal products. Topped with a touch of grated carrot for garnish, these dumplings are as visually appealing as they are delicious. Ready in just 45 minutes and great for serving as an appetizer or main dish, pair them with soy sauce or your favorite dipping sauce for a delightful dining experience.
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Recipe Information
Ingredients
- 1 cup Textured vegetable protein (TVP)
- 1 cup Boiling water
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Minced garlic
- 1 teaspoon Finely grated ginger
- 3 tablespoons Chopped green onions
- 2 tablespoons Cornstarch
- 2 tablespoons Nutritional yeast
- 1 cup Finely chopped shiitake mushrooms
- 24 pieces Wonton wrappers (vegan)
- 1 tablespoon Carrot (grated, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Place the textured vegetable protein (TVP) in a medium-sized bowl and pour the boiling water over it. Let it sit for 10 minutes until rehydrated, then drain any excess water.
In a large mixing bowl, combine the rehydrated TVP with soy sauce, sesame oil, minced garlic, grated ginger, and green onions. Stir well to ensure all ingredients are mixed evenly.
Add the chopped shiitake mushrooms, cornstarch, nutritional yeast, salt, and black pepper to the TVP mixture. Mix until all ingredients are well incorporated.
On a clean surface, lay out a vegan wonton wrapper. Place about a tablespoon of the filling in the center of the wrapper.
Gather the edges of the wrapper around the filling, pinching them together at the top to form a small, cup-like shape. Repeat this process with the remaining wrappers and filling.
Line a steamer basket with parchment paper or cabbage leaves to prevent sticking, then place the siewmai in the basket, leaving room between each piece for expansion.
Bring a pot of water to a boil and place the steamer basket over the pot. Cover and steam the siewmai for 10 to 12 minutes until the wrappers are tender and the filling is heated through.
Once cooked, remove the siewmai from the steamer and garnish each with a small amount of grated carrot.
Serve the vegan pork siewmai hot, accompanied by soy sauce or your choice of dipping sauce.
Nutrition Facts
Calories |
2458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5986 mg | 260% | |
| Total Carbohydrate | 387.5 g | 141% | |
| Dietary Fiber | 59.8 g | 214% | |
| Total Sugars | 14.3 g | ||
| Protein | 165.1 g | 330% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 597 mg | 46% | |
| Iron | 33.4 mg | 186% | |
| Potassium | 5354 mg | 114% | |
*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.
