Recipes: Vegetarian Dim Sum

I really like dim sum, but being a vegetarian, there are not many options. The only restaurant I know of that serves all veggie dim sum is Fine Garden in Rosemead. At regular dim sum places they have veggie things, but most of them are sweet pineapple, custard, or taro buns that are baked or steamed. You also get funny looks at regular dim sum places...after all, they are probably thinking "Why don't you eat meat? It is so DELICIOUS?" But who am I to read minds. It's an invasion of privacy.

SOOOO....I made vegetarian dim sum at home. Note: These are not vegan friendly, but the egg white can be left out to be made vegan friendly. Actually, I only added the egg white because Mama Chan said so, and I don't think it was necessary.


Vegetarian Dim Sum

Shu Mai wrappers (The one I use has a pink and clear plastic cover that sports a happy looking panda)

Shark fin melon (steamed and squeezed to be a dry as possible, can also be left out, but it gives it a nice texture)

Chinese celery stems (can be replaced with cilantro leaves AND stems, washed and chopped)

Vegetarian meat paste (chinese markets have this, if you can't find it replace it with tofu and some seasoning for flavor)

Vege shrimp (diced)

A large spoonful of cornstarch (about 1-2 tablespoons depending on how watery you ingredients look)

1 egg white

Mix everything together, minus the Shu Mai wrappers. Season with salt and white pepper to taste. If it is reallllllly watery, then strain out the excess fluid ( Save it, it makes for a great soup flavoring). Wrap it up and brush it with oil if you want it to look nice, and steam it for about 20-30 minutes. Honestly, it doesn't matter how you wrap it, but it looks nice with an open top so people can see whats inside like regular shu mai.

HAR HAR HAR. Good luck. Took me ages to perfect the recipe. Enjoy it!

xoxo