Vegetarian Har Gow (Shrimp Dumplings)
Discover the art of dim sum with this ingenious twist on a classic favorite—Vegetarian Har Gow (Shrimp Dumplings). Perfect for plant-based food enthusiasts, this recipe swaps shrimp for a flavorful tofu filling, enriched with dried seaweed for a subtle seafood essence and paired with aromatic ginger, garlic, and crunchy bamboo shoots. The delicate wheat and tapioca starch wrappers deliver the signature translucent appearance and chewy texture of traditional har gow, making these dumplings just as captivating. Steamed to perfection and served warm with soy sauce or your preferred dipping sauce, these vegetarian dumplings are an irresistible addition to any meal or gathering. Easy to prepare and perfect for sharing, they redefine classic dim sum in the most delightful way.
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Recipe Information
Ingredients
- 200 g Tofu, firm
- 1 sheet Dried seaweed
- 2 tablespoons Soy sauce
- 50 g Cooked bamboo shoots
- 1 teaspoon Ginger, minced
- 1 teaspoon Garlic, minced
- 0.25 teaspoon White pepper
- 1 teaspoon Sesame oil
- 150 g Wheat starch
- 50 g Tapioca starch
- 180 ml Boiling water
- 2 tablespoons Vegetable oil
Instructions
Press the tofu to remove excess moisture for 20 minutes, then crumble it into a bowl.
Finely chop the dried seaweed sheet and mix with the tofu to impart a seafood flavor.
Add the soy sauce, finely chopped bamboo shoots, minced ginger, minced garlic, white pepper, and sesame oil to the tofu mixture. Mix until well combined.
In a mixing bowl, combine the wheat starch and tapioca starch.
Gradually add the boiling water to the starch mixture, stirring constantly with a spatula or chopsticks until a dough forms.
Once cool enough to handle, knead the dough until smooth and elastic. Cover with a damp cloth to prevent it from drying out.
Divide the dough into small walnut-sized balls, flatten each ball into a thin, round wrapper using a small rolling pin or your palm.
Place a tablespoon of the tofu filling into the center of each wrapper. Fold and pleat the edges to seal the dumpling.
Prepare a steamer lined with parchment paper or cabbage leaves to prevent sticking.
Place the dumplings in the steamer, ensuring they are not touching.
Steam over boiling water for 6-8 minutes or until the wrappers are translucent and the filling is cooked.
Serve warm with soy sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1229 mg | 53% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 4.8 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 547 mg | 42% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 821 mg | 17% | |
*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.
