Vegan Shrimp Dim Sum
Delight in the savory taste of these plant-based Vegan Shrimp Dim Sum, a creative twist on the classic dim sum favorite. This recipe transforms shredded king oyster mushrooms and flavorful nori paste into a seafood-inspired filling, enhanced with aromatic ginger, garlic, and soy sauce. Wrapped in tender, vegan dim sum wrappers and steamed to perfection, these dumplings offer a burst of umami in every bite. Easy to make in just 45 minutes, they are perfect for a crowd-pleasing appetizer or a satisfying main course. Serve these delicate dumplings with soy sauce or chili oil, and garnish with fresh spring onions for a flavorful finishing touch. This vegan dim sum recipe is proof that plant-based cooking can be innovative, delicious, and full of flavor!
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Recipe Information
Ingredients
- 200 grams King oyster mushrooms
- 1 sheet Nori sheets
- 50 grams Chickpea flour
- 60 ml Water
- 1 tablespoon Sesame oil
- 1 tablespoon Soy sauce
- 1 teaspoon Ginger, grated
- 1 clove Garlic, minced
- 2 stems Spring onions, chopped
- 24 pieces Dim sum wrappers (vegan)
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
1. Begin by finely shredding the king oyster mushrooms. These will serve as the base texture of your 'shrimp'.
2. Soak the nori sheet in water until soft, then blend it into a paste. Combine this with shredded mushrooms to create a sea-like aroma and flavor.
3. In a small mixing bowl, combine chickpea flour with 60 ml of water to create a batter.
4. In a hot pan, add sesame oil and sauté the garlic and ginger until fragrant, then add the mushroom and nori mixture. Stir-fry for about 5 minutes.
5. Add soy sauce, salt, and black pepper to the pan. Stir well until combined, then remove from heat and allow to cool slightly.
6. Once cool, mix the chickpea batter into the mushroom mixture thoroughly.
7. Place a dim sum wrapper in your palm and add a teaspoon of filling in the center. Wet the edges with a bit of water, fold, and pleat to seal each dumpling.
8. In a small bowl, mix 1 tablespoon of cornstarch with 1 tablespoon of water to create a slurry. This will be used to seal any loose edges in the wrapper.
9. Lightly brush the cornstarch mixture on the bottom of each dumpling before placing it in a steamer lined with parchment or cabbage leaves.
10. Steam the dim sum for 8-10 minutes or until the wrapper becomes translucent and cooked through.
11. Serve hot with soy sauce or chili oil for dipping, garnished with chopped spring onions.
Nutrition Facts
Calories |
3329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6632 mg | 288% | |
| Total Carbohydrate | 654.5 g | 238% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 32.3 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 1955 mg | 42% | |
*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.
