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Dumplings: Delicious Vegan Soup Dumplings

A plant-based twist on the classic Chinese soup dumplings, these vegan xiao long bao feature a delicate wrapper, a rich vegetable-based soup center, and a flavorful mushroom filling that captures the essence of traditional dumplings without any animal products.

  • Total Time: 1 hour 45 minutes
  • Yield: 4 1x

Ingredients

Scale

For the Wrapper:

  • 2 cups all-purpose flour
  • 3/4 cup hot water
  • 1/4 tsp salt
  • 1 tbsp vegetable oil (optional, for elasticity)

For the Soup Gel:

  • 1 cup vegetable stock
  • 2 tsp agar-agar powder
  • 2 tbsp soy sauce
  • 1 inch ginger, grated
  • 1 tsp mushroom powder

For the Filling:

  • 1 cup finely chopped shiitake mushrooms
  • 1/2 cup firm tofu, pressed and crumbled
  • 1/4 cup finely chopped green onions
  • 2 cloves garlic, minced
  • 1 tbsp grated ginger
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 2 tbsp nutritional yeast

Dipping Sauce:

 

  • 1/4 cup rice vinegar
  • 2 tbsp soy sauce
  • 1 tsp chili oil
  • Finely chopped green onions

Instructions

  1. Prepare the Soup Gel (Day Before):
    • In a small saucepan, combine vegetable stock, agar-agar, soy sauce, and ginger
    • Simmer for 5 minutes, whisking constantly
    • Pour into a shallow dish and refrigerate overnight until set
    • Once set, dice into small cubes
  2. Make the Dumpling Wrapper:
    • Mix flour and salt in a large bowl
    • Gradually add hot water, mixing with a wooden spoon
    • Knead for 10 minutes until smooth and elastic
    • Cover and rest for 30 minutes
  3. Prepare the Filling:
    • Sauté mushrooms until moisture evaporates
    • Mix with crumbled tofu, green onions, garlic, ginger
    • Add soy sauce, sesame oil, white pepper, and nutritional yeast
    • Mix thoroughly and refrigerate
  4. Assemble the Dumplings:
    • Roll out wrapper dough to 1/16 inch thickness
    • Cut into 3-inch circles
    • Place a small spoonful of filling in the center
    • Add 2-3 soup gel cubes
    • Pleat and seal edges carefully
  5. Steaming:
    • Line bamboo steamer with parchment paper
    • Steam dumplings for 6-8 minutes
    • Ensure water doesn’t touch dumplings

Serving:

 

  • Serve immediately with dipping sauce
  • Garnish with extra green onions

Notes

  • Chill soup gel thoroughly for best results
  • Practice wrapper technique for thin, translucent skin
  • Can freeze uncooked dumplings for up to 1 month
  • Use cornstarch to prevent sticking during preparation

Variations:

  • Replace shiitake with oyster mushrooms
  • Add finely chopped water chestnuts for crunch
  • Experiment with different spice blends

Storage:

  • Refrigerate cooked dumplings for 2-3 days
  • Reheat by steaming, not microwaving
  • Uncooked dumplings can be frozen for up to 1 month

Dietary Considerations:

 

  • Fully vegan
  • Contains gluten
  • Can be made soy-free by substituting tamari for soy sauce
  • Author: Julia
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Diet: Vegan

Nutrition

  • Calories: 220 calories
  • Fat: 6g
  • Carbohydrates: 35g
  • Protein: 8-10g

Find it online: https://olarecipes.com/vegan-soup-dumplings/

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