Vegetarian Shrimp Shumai
Dive into the irresistible world of Vegetarian Shrimp Shumai, a plant-based twist on the classic dim sum favorite! Perfect for vegans and vegetarians, this recipe features tender plant-based shrimp blended with finely grated carrot, crunchy water chestnuts, aromatic ginger, garlic, and green onions, all seasoned with the rich umami of soy sauce and sesame oil. Wrapped in delicate wonton wrappers and steamed to perfection, these bite-sized dumplings boast a hearty yet refreshing filling that’s sure to impress. Ready in under 40 minutes, this easy vegetarian shumai offers all the flavors and textures of traditional shrimp dumplings while remaining entirely meat-free. Serve it with a side of soy sauce or your favorite dipping sauce for a delightful appetizer or snack that’s both gourmet and guilt-free! Fresh, innovative, and utterly satisfying—this plant-based recipe will transform your dim sum experience.
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Recipe Information
Ingredients
- 200 grams Plant-based shrimp
- 1 medium Carrot
- 5 pieces Water chestnuts
- 2 stalks Green onion
- 1 teaspoon Ginger
- 2 cloves Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 24 pieces Wonton wrappers
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Grate the carrot and set aside. Drain and finely chop the water chestnuts. Finely dice the green onion stalks, including the white and green parts separately.
In a food processor, add the plant-based shrimp, grated carrot, chopped water chestnuts, white part of the green onions, ginger, garlic, soy sauce, sesame oil, cornstarch, salt, and black pepper. Pulse the mixture until everything is well incorporated but still slightly chunky.
Transfer the mixture to a bowl and gently mix in the green parts of the green onions.
Place a wonton wrapper on a flat surface and add about 1 tablespoon of filling in the center. Gently gather the edges of the wrapper around the filling while pressing at the base to create a small cup shape. Leave the top open with the filling exposed.
Repeat the process with the remaining wrappers and filling.
Prepare a steamer by bringing water to a gentle simmer in a pot. Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.
Place the shumai in the steamer basket, ensuring they do not touch. Cover and steam for about 8-10 minutes until the wrappers become translucent and the filling is heated through.
Carefully remove the shumai and serve hot with soy sauce for dipping.
Nutrition Facts
Calories |
1024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.9 g | 27% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3701 mg | 161% | |
| Total Carbohydrate | 186.4 g | 68% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 15.5 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1626 mg | 35% | |
*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.
