Vegan Shrimp Shumai
Delight your taste buds with this Vegan Shrimp Shumai recipe, a plant-based twist on the classic dim sum favorite! Featuring a flavorful filling made from vegan shrimp, firm tofu, nori, and aromatic ginger and garlic, these bite-sized dumplings are encased in tender, vegan-friendly wrappers. The umami-rich mixture is carefully steamed to perfection, creating a delicate yet satisfying treat. Garnished with vibrant shredded carrot and cabbage, these dumplings are an eye-catching addition to your table and pair perfectly with a tangy soy dipping sauce. Ready in just 45 minutes, this recipe is both approachable and ideal for impressing friends or family at your next gathering. Perfect for vegan dim sum enthusiasts or anyone looking to explore creative plant-based cuisine!
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Recipe Information
Ingredients
- 8 oz Vegan shrimp
- 7 oz Firm tofu
- 2 tablespoons Green onions, finely chopped
- 1 tablespoon Sesame oil
- 1 tablespoon Soy sauce
- 1 teaspoon Ginger, grated
- 1 teaspoon Garlic, minced
- 1 sheet Nori sheet, finely chopped
- 2 tablespoons Cornstarch
- 0.25 teaspoon Black pepper
- 20 pieces Round dumpling wrappers (vegan)
- 2 tablespoons Carrot, grated
- 2 tablespoons Cabbage, finely shredded
Instructions
Drain and press the tofu to remove excess water. Crumble the tofu into small pieces and set it aside.
In a food processor, chop the vegan shrimp until it forms a coarse paste.
In a large mixing bowl, combine the vegan shrimp paste, crumbled tofu, green onions, sesame oil, soy sauce, ginger, garlic, chopped nori, cornstarch, and black pepper. Mix until well combined.
Lay a dumpling wrapper flat on a work surface. Place about one tablespoon of the filling mixture in the center of the wrapper.
Gather the edges of the wrapper around the filling and gently pleat, leaving the top open. Lightly press down to ensure the dumpling stands upright.
Repeat with remaining wrappers and filling.
Lightly grease a steamer basket and line with parchment paper to prevent sticking.
Place shumai in the steamer basket, ensuring they don't touch to avoid sticking.
Bring water to a boil in a pot fitted with the steamer, then reduce to a simmer.
Steam the shumai for about 12-15 minutes until the wrappers become translucent.
Remove the shumai from the steamer and garnish each with a small bit of grated carrot and cabbage on top.
Serve warm, with soy sauce or dipping sauce of choice.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1765 mg | 77% | |
| Total Carbohydrate | 221.7 g | 81% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 4.6 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 896 mg | 19% | |
*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.
