My Quest for Decent Vegetarian Dim Sum
Alright, so I decided to really dive into the world of vegetarian dim sum lately. You hear about it, places say they have options, but finding stuff that’s actually good, not just an afterthought? That’s the real challenge. It’s not like I’m asking for the moon, just some decent, flavorful bites without any meat. Sounds simple, right? Well, let me tell you about my latest attempt.
I picked this place, one that a friend said had a “good selection.” Famous last words, sometimes. Walked in, typical dim sum joint – loud, carts rolling around (or maybe it was an order-sheet place, doesn’t really change the core issue), tea getting slopped into cups. I don’t mind that, it’s part of the charm, I guess. But my focus was on the food, specifically the veggie stuff.
Got the menu. Scanned it. And there it was, the little “Vegetarian” section. Or sometimes, it’s just a few items scattered about with a little leaf symbol. This time, it was a dedicated section, which gave me a tiny bit of hope. But then I actually read the items.
What I Ended Up Trying:
- Steamed Vegetable Dumplings: The old reliable. Or so you’d think. These were… okay. A bit bland. Mostly cabbage and some sad-looking carrots. Edible, but not exciting. You know, the kind of thing they make just to tick a box.
- Mushroom Cheung Fun (Rice Noodle Rolls): These were a bit better. The rice noodles were smooth. But the mushroom filling? Again, just sort of… there. Needed a good kick of something, more soy sauce, more flavour.
- Pan-fried Turnip Cake: Now, this is where it gets tricky. I always ask, “Is this really vegetarian?” because so many places sneak in dried shrimp or bits of sausage for flavor. They assured me it was. It tasted fine, a bit greasy, but at least it had some texture. Still, I’ve had way better homemade versions.
- Some kind of Tofu Skin Roll: This was probably the most interesting of the bunch. Crispy on the outside, filled with mixed veggies. Not bad, actually. But again, nothing that made me go “Wow!”
And that was pretty much it for the savory stuff that seemed genuinely different. There were sweet buns, of course, like custard buns or red bean paste buns, which are usually veggie by default. But I was there for the savory experience.
The Real Deal with Veggie Dim Sum
Here’s the thing that gets me. Most of the time, vegetarian dim sum feels like a total afterthought. It’s like the chefs just remove the meat from a standard recipe and call it a day, without thinking about how to build flavor with vegetables, mushrooms, or tofu. There’s so much potential! Think about all the amazing textures and tastes you can get from plants. But no, we usually get steamed bok choy in a dumpling.
I remember this one time, years ago, at a different place, I ordered a “Buddha’s Delight” dumpling. Sounded promising. It was literally a single, overcooked broccoli floret encased in a thick, gummy wrapper. I almost cried. That was a low point.
It’s not like it’s impossible. I’ve been to a couple of specialist vegetarian restaurants in my time, some in other cities, where the dim sum was incredible. Creative, flavorful, you didn’t miss the meat at all. So I know it can be done. But your average dim sum place? It’s a gamble, and usually, the odds aren’t in our favor. They just don’t put the effort in for the vegetarian crowd, seems like. It’s like, “Here’s your bland stuff, be happy with it.”
So, my quest continues. I’m not giving up. Somewhere out there, there’s a local dim sum joint that actually cares about its vegetarian options. Or maybe I just need to get better at making my own. That’s a whole other project, though. For now, it’s just me, navigating the menus, asking the questions, and hoping for something more than just steamed cabbage. It’s a tough gig, this veggie dim sum hunting, but someone’s gotta do it, right? Maybe next time I’ll find that hidden gem. Or maybe I’ll just end up with more slightly disappointing mushroom dumplings. We’ll see.