Dim sum, the beloved Cantonese tradition of small-plate dining, has evolved to embrace modern tastes and dietary preferences. For vegetarian foodies, today’s dim sum scene offers innovative dishes that retain the essence of Cantonese cuisine while showcasing plant-based creativity. Here are eight modern vegetarian dim sum dishes that blend tradition with contemporary flair, perfect for delighting your palate.
1. Truffle Mushroom Dumplings
A luxurious twist on the classic har gow, these translucent dumplings are filled with a fragrant mix of shiitake, oyster, and enoki mushrooms, infused with a hint of truffle oil. The delicate rice flour wrapper encases a savory, umami-packed filling, offering a refined take on the traditional shrimp dumpling. Often served with a light soy-vinegar dip, these morsels elevate dim sum to a gourmet experience.
2. Spinach and Tofu Skin Rolls
Crispy yet tender, these rolls feature vibrant spinach wrapped in delicate tofu skin, lightly fried to golden perfection. The filling combines spinach with water chestnuts and carrots for a satisfying crunch, seasoned with sesame oil and white pepper. A drizzle of hoisin sauce adds a sweet-savory balance, making this a crowd-pleaser for vegetarians seeking texture and flavor.
3. Lotus Root and Black Bean Bao
These fluffy steamed buns are stuffed with a hearty mixture of mashed lotus root and fermented black beans. The lotus root provides a subtle sweetness and slight crunch, while the black beans add a bold, savory depth. A touch of ginger and scallions enhances the filling, making these bao a modern vegetarian alternative to the classic char siu bao.
4. Sticky Rice with Chestnuts and Edamame
Wrapped in lotus leaves, this glutinous rice dish is a fragrant, plant-based take on lo mai gai. The sticky rice is studded with roasted chestnuts, edamame, and diced shiitake mushrooms, all steamed to infuse the rice with an earthy aroma. Unwrapping the lotus leaf at the table releases a burst of flavor, making it as much a sensory experience as a culinary one.
5. Taro and Purple Yam Puffs
These deep-fried puffs are a vibrant, vegetarian-friendly version of the classic wu gok. The crispy, lacy exterior, made from mashed taro, encases a creamy filling of purple yam blended with coconut milk and a touch of five-spice powder. The contrast of textures—crisp outside, smooth inside—makes these puffs an indulgent yet plant-based treat.
6. Chive and Glass Noodle Dumplings
Featuring translucent rice flour wrappers, these dumplings are filled with chopped Chinese chives, glass noodles, and wood ear mushrooms. The combination delivers a delightful chewiness and a fresh, herbaceous flavor. Pan-fried to a golden crisp on one side and served with a chili-soy dipping sauce, they offer a modern spin on traditional chive dumplings.
7. Eggplant and Black Fungus Siu Mai
This vegetarian siu mai swaps pork for a savory blend of roasted eggplant and black fungus, seasoned with garlic and oyster sauce (made from mushrooms for a vegan twist). The open-faced dumplings are topped with a sprinkle of diced carrots or goji berries for color and sweetness, delivering a satisfying bite that rivals its meaty counterpart.
8. Sesame Rice Balls with Red Bean Paste
A sweet finish to your dim sum spread, these glutinous rice balls are coated in toasted sesame seeds and filled with smooth, slightly sweet red bean paste. Fried to a crispy golden exterior with a chewy interior, they offer a delightful contrast of textures. These modern takes on tong yuen are perfect for vegetarians with a sweet tooth.
