Vegetarian Soup Dumplings (Xiao Long Bao)
Delight in the irresistible flavors of Vegetarian Soup Dumplings (Xiao Long Bao), a plant-based twist on the beloved Chinese dim sum classic. These delicate dumplings feature a tender handmade dough encasing a savory filling of shiitake mushrooms, crumbled tofu, and finely shredded cabbage, enhanced with fragrant ginger, soy sauce, and sesame oil. The magic lies in the pockets of rich vegetarian broth jelly, made with agar-agar, which melt into a luscious soup as the dumplings steam to perfection. Perfect as an appetizer or a show-stopping main dish, these steamed treasures are best served piping hot with a side of soy sauce or tangy vinegar for dipping. Whether you’re hosting a dinner party or indulging in a cozy night at home, this vegetarian xiao long bao recipe is a true culinary adventure worth savoring.
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Ingredients
- 300 grams All-purpose flour
- 150 milliliters Water
- 2 teaspoons Agar-agar powder
- 400 milliliters Vegetarian broth
- 100 grams Shiitake mushrooms, finely chopped
- 100 grams Firm tofu, crumbled
- 50 grams Cabbage, finely shredded
- 1 tablespoon Ginger, finely minced
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Scallions, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 2 tablespoons Cornstarch
Directions
Step 1
1. **Prepare the Dough:** In a large mixing bowl, combine the all-purpose flour with 150 milliliters of hot water. Mix until a dough forms. Knead the dough for 8-10 minutes until smooth, cover with a damp towel, and let rest for 30 minutes.
Step 2
2. **Prepare the Vegetarian Broth Jelly:** In a small saucepan, bring the vegetarian broth to a boil. Add the agar-agar powder and whisk thoroughly. Reduce the heat and simmer for 2 minutes. Pour the mixture into a shallow dish and let it cool to room temperature, then refrigerate for at least 30 minutes until set.
Step 3
3. **Prepare the Filling:** Heat 1 tablespoon of sesame oil in a skillet over medium heat. Add the minced ginger and shiitake mushrooms. Cook for 3-4 minutes until fragrant and softened. Mix in the cabbage, crumbled tofu, soy sauce, salt, and white pepper. Cook for an additional 2 minutes. Remove from heat, let cool slightly, then stir in the chilled vegetarian broth jelly (chopped into small cubes) and scallions.
Step 4
4. **Roll the Dough:** Divide the dough into 24 equal portions. Roll each portion into a small ball, then flatten into a thin round wrapper about 3 inches in diameter.
Step 5
5. **Assemble the Dumplings:** Place 1 tablespoon of filling in the center of each wrapper. Fold the edges up pleating as you go to seal the dumpling, ensuring it is tightly closed to trap the liquid inside.
Step 6
6. **Steam the Dumplings:** Line a bamboo steamer or steaming basket with parchment paper or lightly greased cabbage leaves. Place the dumplings inside, leaving space between each to prevent sticking. Steam over boiling water for 10-12 minutes.
Step 7
7. **Serve:** Carefully remove the dumplings from the steamer and serve immediately with soy sauce, chili oil, or vinegar as a dipping sauce.
Nutrition Facts
| Serving size | (1185.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1621.5 |
| Total Fat 27.8g | 0% |
| Saturated Fat 4.3g | 0% |
| Polyunsaturated Fat 7.1g | |
| Cholesterol 0mg | 0% |
| Sodium 3326.3mg | 0% |
| Total Carbohydrate 285.4g | 0% |
| Dietary Fiber 19.6g | 0% |
| Total Sugars 11.6g | |
| Protein 57.0g | 0% |
| Vitamin D 154IU | 0% |
| Calcium 365.7mg | 0% |
| Iron 21.1mg | 0% |
| Potassium 1806.8mg | 0% |
Source of Calories