Vegetarian Pork Siewmai
Indulge in the irresistible charm of Vegetarian Pork Siewmai, a plant-based twist on the classic dim sum favorite. This recipe swaps traditional pork for protein-packed soy crumbles, enhanced with the earthy flavors of shiitake mushrooms and the crunch of water chestnuts. Seasoned with soy sauce, sesame oil, and ginger, the flavorful filling is delicately encased in wonton wrappers, expertly steamed to perfection. Each dumpling is topped with a vibrant garnish of grated carrot for a touch of color and flair. Ready in under an hour, these bite-sized treasures are perfect for sharing at gatherings or savoring as a guilt-free snack. Pair them with soy sauce or chili oil to elevate every bite—ideal for those seeking a delicious vegetarian alternative to the timeless Pork Siewmai.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 200 grams soy protein crumbles
- 150 grams shiitake mushrooms
- 80 grams water chestnuts
- 3 stalks green onions
- 1 tablespoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 40 wonton wrappers
- 1 carrot
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon olive oil
Instructions
Finely chop the shiitake mushrooms and water chestnuts.
Thinly slice the green onions and grate the ginger.
In a large bowl, combine the soy protein crumbles, chopped shiitake mushrooms, chopped water chestnuts, sliced green onions, and grated ginger.
Add soy sauce, sesame oil, cornstarch, salt, and black pepper to the mixture. Mix thoroughly until well combined.
Take a wonton wrapper and place it in the palm of your hand. Add about 1 tablespoon of filling onto the center of the wrapper.
Gently gather the edges of the wrapper around the filling, leaving the top open, and press the sides to form a cylinder shape.
Peel and finely grate the carrot, then place a small amount on top of each dumpling for garnish.
Lightly grease a steaming basket with olive oil. Place the siewmai in the basket with a small gap between each piece to prevent sticking.
Fill a pot or wok with water and bring it to a boil. Place the steaming basket over the boiling water, ensuring it does not touch the water.
Cover and steam the siewmai for about 15-20 minutes, or until the wrappers are cooked through and the filling is hot.
Serve the vegetarian siewmai hot with soy sauce or chili oil on the side.
Nutrition Facts
Calories |
1458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3412 mg | 148% | |
| Total Carbohydrate | 240.4 g | 87% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 21.7 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 320 mg | 25% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2595 mg | 55% | |
*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.
