Vegan Soup Dumplings (Xiao Long Bao)
Experience the culinary magic of Vegan Soup Dumplings (Xiao Long Bao), a plant-based rendition of the iconic Chinese delicacy that’s brimming with flavor and perfect for any occasion. These handmade dumplings feature delicate, chewy wrappers encasing a savory filling of shiitake mushrooms, crumbled tofu, and fragrant aromatics like ginger and garlic. The secret to their incredible juiciness is a vegan “soup gel” crafted from vegetable broth and agar agar, which melts into a luscious broth when steamed. With a satisfying balance of texture and taste, these dumplings are both a labor of love and a show-stopping centerpiece for your table. Served with a tangy soy-vinegar dipping sauce, this recipe offers a deliciously authentic dim sum experience that’s 100% vegan. Whether you’re a seasoned dumpling maker or a first-timer, these delights are a must-try for food enthusiasts seeking comforting, plant-based Chinese cuisine.
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Ingredients
- 2 cups All-purpose flour
- 0.75 cups Hot water
- 0.5 teaspoons Salt
- 1 cup Shiitake mushrooms (fresh or rehydrated)
- 0.5 cup Firm tofu
- 2 tablespoons Green onions (finely chopped)
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Ginger (grated)
- 2 teaspoons Agar agar powder
- 1.5 cups Vegetable broth
- 1 teaspoon Rice vinegar
- 1 teaspoon Garlic (minced)
Directions
Step 1
In a mixing bowl, combine the all-purpose flour and salt. Gradually add the hot water while stirring with chopsticks or a spoon until a rough dough forms.
Step 2
Knead the dough on a lightly floured surface for 8-10 minutes until it is smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
Step 3
Prepare the vegan soup gel by bringing the vegetable broth, agar agar powder, soy sauce, and rice vinegar to a simmer in a small pot. Stir for 1-2 minutes until the agar agar dissolves completely. Pour the mixture into a shallow dish and refrigerate until firm, about 30 minutes. Once set, cut the gel into small cubes about 1/4 inch in size.
Step 4
For the filling, finely chop the shiitake mushrooms and crumble the tofu. Heat sesame oil in a pan over medium heat. Add the mushrooms, tofu, green onions, grated ginger, and minced garlic. Cook for 5-7 minutes until fragrant and the ingredients are combined. Remove from heat and let the mixture cool.
Step 5
Mix the mushroom and tofu filling with the soup gel cubes. This combination will form the savory soup-filled dumpling center.
Step 6
Divide the dough into 16 equal portions and roll each into a small ball. Using a rolling pin, flatten each ball into a 3-4 inch circle, making the edges thinner than the center.
Step 7
Place about 1 tablespoon of the filling into the center of each wrapper. Carefully pleat the edges to seal the dumpling, pinching the top to close it securely.
Step 8
Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in the steamer, leaving space between each.
Step 9
Bring a pot of water to a boil and place the bamboo steamer on top. Steam the dumplings for 8-10 minutes.
Step 10
Serve hot with your preferred dipping sauce, such as a mix of soy sauce, rice vinegar, and sesame oil.
Nutrition Facts
| Serving size | (1107.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1303.9 |
| Total Fat 25.6g | 0% |
| Saturated Fat 3.8g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3219.8mg | 0% |
| Total Carbohydrate 221.9g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 11.2g | |
| Protein 49.6g | 0% |
| Vitamin D 167.2IU | 0% |
| Calcium 302.5mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 1677.1mg | 0% |
Source of Calories