Vegetarian Shrimp Dumplings
Delight in the ocean-inspired flavors of these irresistible Vegetarian Shrimp Dumplings, crafted with a creative blend of ingredients to mimic the taste and texture of traditional shrimp dumplings—without any seafood! Tender king oyster mushrooms, firm tofu, and finely chopped nori seaweed come together to create a savory, umami-rich filling, perfectly seasoned with soy sauce, sesame oil, ginger, and garlic. Wrapped in delicate dumpling wrappers and pan-fried to golden perfection before being steamed to tender softness, these plant-based dumplings offer a harmonious mix of crisp bottoms and juicy interiors. Whether you're vegan or simply exploring meat-free options, these easy-to-make dumplings are a show-stopping appetizer or a satisfying main course. Serve them hot with your favorite dipping sauce for a flavorful, crowd-pleasing dish that’s sure to impress! Perfect for vegetarian and vegan diets, this recipe is an exciting twist on the classic shrimp dumpling.
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Recipe Information
Ingredients
- 200 grams King oyster mushrooms
- 150 grams Firm tofu
- 1 sheet Nori seaweed
- 2 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 stalks Spring onions
- 1 tablespoon Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
- 30 pieces Round dumpling wrappers
- 2 tablespoons Vegetable oil
Instructions
Clean the king oyster mushrooms and chop them finely to resemble the texture of small shrimp pieces.
Press the tofu to remove excess moisture, then crumble it into a bowl.
Finely chop the nori sheet using scissors, then add it to the tofu for a sea-like flavor.
Mince the garlic and grate the ginger, then set aside.
In a medium bowl, combine the chopped mushrooms, crumbled tofu, chopped nori, garlic, ginger, soy sauce, sesame oil, finely sliced spring onions, cornstarch, salt, and white pepper. Mix well until all ingredients are evenly combined.
Place one dumpling wrapper in your hand, and add a spoonful of filling to the center.
Moisten the outer edges of the wrapper with a little water, then fold the wrapper over the filling to form a half-moon shape, pinching the edges to seal.
Repeat with the remaining wrappers and filling until all dumplings are prepared.
Heat the vegetable oil in a large non-stick pan over medium-high heat.
Arrange the dumplings in the pan, flat side down, and cook until the bottoms are golden brown, about 3-4 minutes.
Carefully add 1/4 cup of water to the pan, cover with a lid, and steam the dumplings until the wrappers become translucent and tender, about 6-8 minutes.
Remove the lid and let any remaining water evaporate, letting the bottoms regain their crunch if needed.
Serve hot with your choice of dipping sauce.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2755 mg | 120% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 4.8 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 321 mg | 25% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1154 mg | 25% | |
*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.
