Vegan Xiao Long Bao (Soup Dumplings)

Delight in the irresistible charm of Vegan Xiao Long Bao, a plant-based twist on the iconic Chinese soup dumplings. Perfectly tender homemade wrappers encase a savory filling of sautéed mushrooms, crumbled tofu, and fragrant ginger, elevated by delicate cubes of vegan soup gelatin made with vegetable broth and agar-agar. As you steam these dumplings, the gelatin transforms into a flavorful broth, creating a beautiful burst of umami in every bite. Ideal for impressing guests or indulging in a cozy night at home, these dumplings pair beautifully with a tangy black vinegar dipping sauce. Indulge in this labor of love and bring a taste of traditional Chinese cuisine to your kitchen—completely vegan!

Nutriscore Rating: 78/100

Prep Time:90 mins

Cook Time:15 mins

Total Time:105 mins

Servings: 24

Ingredients

• 2 cups Vegetable broth (unsalted)
• 1 teaspoons Agar-agar powder
• 1 cup Mushrooms (shiitake or cremini), finely chopped
• 1 cup Firm tofu, crumbled
• 2 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Scallions, finely chopped
• 1 teaspoon Fresh ginger, grated
• 2.5 cups All-purpose flour
• 0.75 cups Water (for dough)
• 0.5 teaspoons Salt (for dough)
• 2 tablespoons Cornstarch (for dusting)

Directions

Step 1

Prepare the vegan soup gelatin: In a small saucepan, bring the vegetable broth to a gentle simmer. Stir in the agar-agar powder until it dissolves completely, about 2-3 minutes. Pour the mixture into a shallow container and allow it to set in the fridge for 1 hour until firm.

Step 2

While the gelatin sets, prepare the filling: Heat the sesame oil in a pan over medium heat. Add the finely chopped mushrooms and cook for 5-7 minutes, stirring frequently, until tender. Mix in the crumbled tofu, soy sauce, scallions, and grated ginger. Remove from heat and let cool.

Step 3

Once the soup gelatin is firm, cut it into very small cubes (around 1/4-inch). Gently fold the cubed gelatin into the mushroom-tofu mixture, being careful not to mash the gelatin. This mixture will be your filling.

Step 4

Make the dough: In a large bowl, combine the all-purpose flour and salt. Gradually add the water while stirring with chopsticks or a fork to form a shaggy dough. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 5

Assemble the dumplings: Divide the dough into 24 equal portions. Roll each portion into a ball and then flatten it into a thin circle about 3 inches in diameter using a rolling pin. Place about 1 tablespoon of the filling in the center of each wrapper.

Step 6

Pleat the dumplings: Using your fingers, fold and pleat the edges of the wrapper around the filling, pinching the top to seal. Ensure the dumplings are sealed tightly to avoid leakage during steaming.

Step 7

Steam the dumplings: Line a bamboo or metal steamer with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in the steamer, leaving a bit of space between each. Steam over boiling water for 8-10 minutes, until the wrappers are translucent and slightly puffed.

Step 8

Serve hot: Carefully remove the dumplings from the steamer and serve immediately with a side of black vinegar dipping sauce, if desired.

Nutrition Facts

Serving size	(1435.1g)

Amount per serving	% Daily Value*
Calories	1664.2

Total Fat 34.1g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 5.9g
Cholesterol 0mg	0%
Sodium 2319.9mg	0%
Total Carbohydrate 269.1g	0%
Dietary Fiber 17.8g	0%
Total Sugars 7.7g
Protein 69.7g	0%

Vitamin D 17.9IU	0%
Calcium 589.2mg	0%
Iron 23.0mg	0%
Potassium 1711.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.5%

Protein: 16.8%

Carbs: 64.8%