Vegetarian Steamed Shrimp Dumplings
Experience the delightful flavors of Asian cuisine with these Vegetarian Steamed Shrimp Dumplings, a plant-based twist on a beloved dim sum favorite. Packed with a flavorful medley of vegetarian shrimp substitute, shiitake mushrooms, grated carrots, green onions, garlic, and ginger, these dumplings offer a savory and satisfying bite in every delicate wrapper. The filling is seasoned with soy sauce and sesame oil, creating a harmonious blend of umami-rich goodness. Lightly steamed to translucent perfection, these dumplings are tender, healthy, and easy to make. Perfect as an appetizer, snack, or main dish, they pair beautifully with your choice of soy sauce or chili oil for dipping. Ready in just 45 minutes, this recipe is ideal for anyone seeking a vegan-friendly or vegetarian dumpling alternative while enjoying the authentic flavors of homemade dim sum.
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Recipe Information
Ingredients
- 1 cup Vegetarian shrimp substitute
- 1 medium, finely grated Carrot
- 2 stalks, finely chopped Green onions
- 1 cup, finely chopped Shiitake mushrooms
- 2 cloves, minced Garlic
- 1 teaspoon, grated Ginger
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 24 Round dumpling wrappers
- 1 tablespoon for dusting Cornstarch
- 3 tablespoons Dipping sauce (optional, e.g. soy sauce or chili oil)
Instructions
In a mixing bowl, combine the vegetarian shrimp substitute, grated carrot, chopped green onions, shiitake mushrooms, minced garlic, and grated ginger.
Add soy sauce, sesame oil, and salt to the mixture, and stir well until all ingredients are evenly mixed.
Lightly dust your working surface with cornstarch to prevent sticking.
Take one dumpling wrapper and place it on the prepared surface. Add about 1 teaspoon of the filling to the center of the wrapper.
Dip your finger in water and wet the edges of the wrapper. Fold the wrapper in half, forming a half-moon shape, and press the edges together to seal. Pleat the edges if desired for a traditional look.
Repeat until all the wrappers are filled and sealed.
Line a bamboo or metal steamer with parchment paper or cabbage leaves to prevent sticking.
Arrange the dumplings in the steamer, making sure they do not touch each other.
Fill a pot or wok with about 1-2 inches of water and bring to a boil. Place the steamer over the boiling water and cover with a lid.
Steam the dumplings for 10-12 minutes, or until the wrappers are translucent and tender.
Carefully remove the dumplings from the steamer and serve hot with your preferred dipping sauce.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6033 mg | 262% | |
| Total Carbohydrate | 340.9 g | 124% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 10.1 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 245 mg | 19% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1092 mg | 23% | |
*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.
