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vegan soup dumplings

Dumplings: Delicious Vegan Soup Dumplings

Julia
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.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Dinner
Servings 4
Calories 220 kcal

Ingredients
  

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
 

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

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

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

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

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
Keyword vegan chicken dumpling soup, vegan soup dumplings, vegetarian soup dumplings