Vegan Har Gao (Shrimp Dumplings)

Delight in the world of plant-based dim sum with these Vegan Har Gao (Shrimp Dumplings), a creative twist on the classic Cantonese favorite. This recipe swaps traditional shrimp for a flavorful mixture of konjac, tofu, and pickled carrots, delivering the perfect texture and umami-packed filling. The delicate, translucent dough—crafted from rice flour, tapioca starch, and potato starch—encases the filling, making each bite a tender and satisfying experience. With aromatic notes of sesame oil, ginger, and scallions, these vegan dumplings are steamed to perfection and pair beautifully with soy sauce or chili oil. Ideal for sharing, these cruelty-free dumplings are a must-try for fans of authentic Asian cuisine looking for a modern, plant-based twist.

Nutriscore Rating: 67/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 4

Ingredients

• 20 grams Konjac powder
• 300 ml Water
• 100 grams Rice flour
• 50 grams Tapioca starch
• 30 grams Potato starch
• 15 ml Mushroom soy sauce
• 10 ml Sesame oil
• 5 grams Grated fresh ginger
• 20 grams Chopped scallions
• 100 grams Crumbled firm tofu
• 50 grams Pickled carrot, diced
• 5 grams Salt
• 2 grams Pepper
• 250 ml Water for dough

Directions

Step 1

Prepare the vegan shrimp base by mixing konjac powder with 300 ml of water. Heat while stirring continuously until it forms a gel-like consistency. Set aside to cool.

Step 2

In a bowl, combine rice flour, tapioca starch, and potato starch. Gradually add 250 ml boiling water while stirring to form a dough. Knead it until smooth and elastic.

Step 3

Cover the dough with a damp cloth and let it rest for 15 minutes.

Step 4

To create the filling, mix the cooled konjac gel with mushroom soy sauce, sesame oil, ginger, scallions, tofu, and pickled carrot. Season with salt and pepper.

Step 5

Divide the rested dough into small balls (about 20 grams each). Roll each into a thin circle using a rolling pin.

Step 6

Place a tablespoon of the filling on each dough circle. Fold the dough over the filling to form a semi-circle, pleating the edges to seal.

Step 7

Prepare a steamer by adding water and bringing it to a boil.

Step 8

Line the steamer basket with parchment paper or cabbage leaves to prevent sticking.

Step 9

Arrange the dumplings in the steamer basket, leaving space in between each.

Step 10

Steam the dumplings over medium heat for approximately 10 minutes until the dough becomes translucent.

Step 11

Serve the Vegan Har Gao hot with soy sauce or chili oil on the side.

Nutrition Facts

Serving size	(964.4g)

Amount per serving	% Daily Value*
Calories	891.5

Total Fat 17.2g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 3.9g
Cholesterol 0mg	0%
Sodium 3409.4mg	0%
Total Carbohydrate 160.5g	0%
Dietary Fiber 6.8g	0%
Total Sugars 4.7g
Protein 21.9g	0%

Vitamin D 0IU	0%
Calcium 284.0mg	0%
Iron 5.1mg	0%
Potassium 500.8mg	0%

*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.

Source of Calories

Fat: 17.5%

Protein: 9.9%

Carbs: 72.6%