Vegan Xiaolongbao (Soup Dumplings)

Delight in the comfort of authentic Chinese cuisine with these **vegan xiaolongbao (soup dumplings)**—a plant-based take on the classic delicacy. Encased in hand-pleated, tender dough, these dumplings are filled with a savory mix of tofu, umami-rich mushrooms, and aromatic ginger and garlic, enhanced by flavorful soy sauce and sesame oil. What sets them apart is the ingenious addition of agar-agar broth jelly, which melts into a luscious soup filling when steamed, delivering that signature burst of flavor with every bite. Perfectly steamed to plump perfection and served with black vinegar and julienned ginger, this recipe is a must-try for anyone seeking a vegan twist on the comforting tradition of xiaolongbao. Healthy, satisfying, and bursting with bold flavors, these soup dumplings are sure to impress at your next dinner or dim sum gathering.

Nutriscore Rating: 76/100

Prep Time:90 mins

Cook Time:15 mins

Total Time:105 mins

Servings: 4

Ingredients

• 240 g All-purpose flour
• 120 ml Hot water
• 200 g Firm tofu
• 150 g Mushrooms (shiitake or cremini)
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 2 Garlic cloves, minced
• 1 tbsp Ginger, minced
• 2 Green onion, finely chopped
• 1.5 tsp Agar-agar powder
• 400 ml Vegetable broth
• 1 tsp Sugar
• 0.5 tsp Salt
• 1 tbsp Cornstarch
• 2 tbsp Cold water

Directions

Step 1

Start by preparing the dough. In a large bowl, mix together the all-purpose flour and hot water using chopsticks or a spoon until a shaggy dough forms.

Step 2

Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

Step 3

In a saucepan, prepare the broth jelly by mixing the agar-agar powder with vegetable broth. Heat the mixture over medium heat, stirring constantly until it comes to a boil and the agar-agar is fully dissolved.

Step 4

Pour the broth into a shallow container and refrigerate until set, approximately 1 hour. Once set, cut the jelly into small cubes and set aside.

Step 5

For the filling, finely dice the mushrooms and crumble the tofu. In a frying pan, heat sesame oil over medium heat, then sauté garlic, ginger, and green onion until fragrant.

Step 6

Add the mushrooms and cook until softened and golden. Add tofu, soy sauce, sugar, and salt, mixing well. Cook for another 2-3 minutes, then remove from heat and allow to cool completely.

Step 7

Incorporate the chilled broth jelly cubes into the filling mixture and stir gently to combine.

Step 8

Divide the rested dough into 18-20 equal pieces. Roll each piece into a small, thin circle (about 3 inches in diameter), keeping the center slightly thicker than the edges.

Step 9

Place a spoonful of filling in the center of each circle. Carefully pleat the edges together, pinching tightly at the top to seal the dumpling.

Step 10

Prepare a steamer lined with parchment paper or cabbage leaves to prevent sticking. Place the dumplings in the steamer, leaving some space between each one.

Step 11

Steam over medium heat for 8-10 minutes or until the dumplings are cooked through.

Step 12

Serve hot with a side of black vinegar and julienned ginger for dipping.

Nutrition Facts

Serving size	(1243.9g)

Amount per serving	% Daily Value*
Calories	1454.5

Total Fat 30.3g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 3343.2mg	0%
Total Carbohydrate 241.4g	0%
Dietary Fiber 18.8g	0%
Total Sugars 17.1g
Protein 60.8g	0%

Vitamin D 18IU	0%
Calcium 457.1mg	0%
Iron 18.6mg	0%
Potassium 1950.3mg	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: 18.4%

Protein: 16.4%

Carbs: 65.2%