Vegan Shrimp Dumplings
Crafted with plant-based ingredients and bursting with flavor, these Vegan Shrimp Dumplings are a must-try for anyone craving a seafood-inspired dish without the fish. Featuring an innovative blend of konjac root powder, agar-agar, and seaweed flakes, the filling mimics the savory, oceanic taste and texture of shrimp while remaining 100% vegan. Enhanced with nutritional yeast, tofu, and a hint of garlic and onion powder, the dumpling filling achieves a satisfying umami richness. Wrapped in delicate vegan dumpling wrappers and cooked to golden perfection before steaming, these dumplings offer a delightful combination of crispness and juiciness. Ready in just 45 minutes and perfect for sharing, these plant-based dumplings make a great appetizer, party snack, or cozy dinner. Finish with a touch of sesame oil and garnish with fresh green onions for a dish that’s both visually stunning and full of wholesome flavor.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons konjac root powder
- 1 teaspoon agar-agar powder
- 1 teaspoon seaweed flakes
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons lemon juice
- 1 tablespoon soy sauce
- 1 cup coconut milk
- 1 cup firm tofu, crumbled
- 1 tablespoon vegetable oil
- 20 pieces dumpling wrappers (vegan)
- 2 tablespoons chopped green onions
- 1 teaspoon sesame oil
Instructions
In a medium saucepan, combine konjac root powder, agar-agar powder, seaweed flakes, nutritional yeast, garlic powder, and onion powder.
Add lemon juice, soy sauce, and coconut milk to the saucepan. Stir well to combine all the ingredients.
Place the saucepan over medium heat and bring the mixture to a simmer, stirring often. Continue to cook for about 5 minutes until the mixture thickens.
Remove the saucepan from the heat and add crumbled firm tofu to the mixture. Stir thoroughly to ensure tofu is evenly distributed.
Heat a tablespoon of vegetable oil in a skillet over medium heat. Add the mixture from the saucepan to the skillet and cook for 2-3 minutes until slightly dry.
Lay out the vegan dumpling wrappers. Place about 1 tablespoon of the 'shrimp' filling onto each wrapper.
Moisten the edges of the wrapper with water, fold in half, and press to seal, ensuring no air is trapped inside.
Heat a teaspoon of sesame oil in a large pan over medium-high heat. Arrange dumplings in a single layer and cook for about 2 minutes until the bottoms are golden brown.
Add about 1/4 cup of water to the pan, cover with a lid, and steam the dumplings for 4-5 minutes or until the water has evaporated.
Remove the lid and allow the dumplings to cook for 1 more minute to crisp up the bottoms.
Transfer the dumplings to a plate and garnish with chopped green onions before serving.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 104.7 g | 38% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 19.7 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1082 mg | 23% | |
*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.
