Episode 14: Vegan Shrimp Dumplings


  • 1 block tofu
  • 1 cup wheat gluten
  • 2 cups pureed carrots
  • 1/4 cup sesame oil
  • 1/4 cup mushroom sauce
  • 1 package hai cao mix (found at local Asian supermarket)
Ingredients to make dough from scratch (optional):
  • 1 1/4 cups wheat starch (note: this is different from wheat flour)
  • 1/4 tapioca starch (may substitute tapioca flour, which is the same thing)
  • 1 cup boiling water
  • 1/2 tsp salt
  • 1 tsp vegetable oil
Direction to make dough from scratch:
  • Mix dry ingredients together
  • Add water and vegetable oil
  • Stir until you have a dough
  • Knead until smooth (may add more wheat starch if dough is too sticky)
Special equipment:
  • Blender
  • Steamer
  • Parchment paper (optional)
  • Put block of tofu in large bowl and mash it up
  • Add carrots and mix well
  • Blend mixture if too coarse
  • Add wheat gluten and mix well
  • Add mushroom sauce and sesame oil
  • Mix well and set aside
  • Follow directions on hai cao mix to make dough or follow directions to make dough from scratch (see above)
  • Pinch off a small piece of the dough and roll into a ball
  • Flatten the ball with a small rolling pin until you get a very thin circle
  • (Alternatively may flatten ball on your hand until you get a thin circle or put ball between two pieces of parchment paper and flatten with rolling pin)
  • Add about a teaspoonful of carrot mixure and fold up circle, pleating the edge
  • Steam for 10 minutes
  • Serve hot with some soy sauce