Vegetarian Xiao Long Bao (Soup Dumplings)

Delight your taste buds with these irresistible Vegetarian Xiao Long Bao, a plant-based twist on the beloved Chinese soup dumplings. Bursting with umami-rich flavors, these delicate dumplings feature a savory filling of shiitake mushrooms, tofu, and green onions, combined with silky cubes of vegetable broth jelly that melt into a rich “soup” as they steam. Made entirely from scratch, the process includes creating your own luscious broth, crafting pillowy dough, and mastering the art of pleating dumplings for that signature sealed design. Perfect as an appetizer or main dish, these dumplings are steamed to perfection and served hot with a tangy dipping sauce. Whether you’re a seasoned dumpling enthusiast or an adventurous home cook, this recipe is sure to become a vegetarian culinary masterpiece in your kitchen!

Nutriscore Rating: 73/100

Prep Time:90 mins

Cook Time:10 mins

Total Time:100 mins

Servings: 24

Ingredients

• 500 ml vegetable stock
• 1 tsp agar powder
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp fresh ginger, grated
• 150 g shiitake mushrooms, finely chopped
• 2 stalks green onions, finely chopped
• 150 g tofu, crumbled
• 250 g dumpling flour (or all-purpose flour)
• 120 ml hot water
• 1 tsp salt
• 1 tbsp neutral oil (e.g., vegetable oil)

Directions

Step 1

Step 1: Make the broth jelly. In a small saucepan, bring the vegetable stock to a simmer. Add soy sauce, sesame oil, and grated ginger for flavor. Stir in the agar powder and whisk until dissolved. Simmer for 2-3 minutes, then pour into a shallow dish. Allow the mixture to cool and set in the refrigerator for at least 30 minutes.

Step 2

Step 2: Once the broth has set into a jelly, dice it into very small cubes and set aside. These cubes will form the 'soup' inside the dumplings.

Step 3

Step 3: Prepare the filling. Heat the neutral oil in a skillet over medium heat. Add the chopped shiitake mushrooms and cook until softened, about 5 minutes. Stir in the green onions and crumbled tofu, cooking for another 2-3 minutes. Season with salt, then remove from heat and let cool.

Step 4

Step 4: Fold the broth jelly cubes into the mushroom-tofu mixture carefully to avoid breaking the cubes. This mixture is your filling.

Step 5

Step 5: Make the dough. In a large mixing bowl, combine the dumpling flour with salt. Gradually add the hot water while stirring with chopsticks or a wooden spoon, until a shaggy dough forms.

Step 6

Step 6: Knead the dough on a clean surface for about 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 7

Step 7: Divide the dough into 24 equal portions. Roll each portion into a small ball, then use a rolling pin to flatten it into a thin, round wrapper, about 3 inches in diameter.

Step 8

Step 8: Place a teaspoon of the filling into the center of each wrapper. Pleat the edges of the wrapper to enclose the filling, pinching at the top to seal.

Step 9

Step 9: Line a bamboo steamer with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, leaving a little space between each.

Step 10

Step 10: Steam the dumplings over boiling water for 8-10 minutes, or until the wrappers are translucent and the filling is heated through.

Step 11

Step 11: Serve immediately with your favorite dipping sauce (e.g., vinegar, soy sauce, and chili oil). Enjoy!

Nutrition Facts

Serving size	(1249.8g)

Amount per serving	% Daily Value*
Calories	1530.6

Total Fat 43.2g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 7.4g
Cholesterol 0mg	0%
Sodium 4158.2mg	0%
Total Carbohydrate 238.0g	0%
Dietary Fiber 17.9g	0%
Total Sugars 13.4g
Protein 52.0g	0%

Vitamin D 231IU	0%
Calcium 676.9mg	0%
Iron 14.8mg	0%
Potassium 1943.5mg	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: 25.1%

Protein: 13.4%

Carbs: 61.5%