Juicy, cozy, and fully plant-based—these vegan soup dumplings are the ultimate comfort food. If you’ve ever craved the warm burst of broth inside a soft dumpling but wanted a vegan version, this recipe will win your heart. With a savory filling made of tofu, mushrooms, and veggies, and a rich broth that turns into jelly thanks to agar agar, these dumplings truly hit the spot.
Table of Contents
Why You’ll Love Vegan Soup Dumplings
- Packed with flavor using simple, plant-based ingredients
- Filled with a rich vegan broth that melts inside the wrapper
- Homemade dough that’s tender and easy to work with
- Impressive enough for guests but simple enough for a weekend project
- Freezer-friendly for make-ahead meals
Ingredients for Vegan Soup Dumplings
Main Ingredients
- Water
- Tamari
- Vegetable bouillon or paste
- Agar agar
- Flour
- Neutral oil
- Tofu
- Dried shiitake mushrooms
- Green onions
- Cabbage
- Carrots
- Sesame oil
- Dark soy sauce
- Salt
- Sugar
- White pepper
- Garlic powder
- Ginger powder
Optional Garnishes
- Thinly sliced green onions
- Toasted sesame seeds
- Chili oil
- Soy sauce for dipping
Equipment
- Small saucepan
- Mixing bowls
- Bamboo steamer or steaming setup
- Rolling pin
- Dumpling press (optional)
- Measuring spoons and cups
Utensils
- Whisk
- Wooden spoon
- Sharp knife
- Cutting board
- Clean towel or plastic wrap (for dough resting)
- Dumpling scooper or spoon
Variations
- Swap tofu for mashed chickpeas for a different texture
- Add finely chopped water chestnuts for extra crunch
- Use gluten-free flour to make the wrappers gluten-free
- For a spicier version, mix chili flakes or sriracha into the filling
- Replace cabbage with finely chopped kale or spinach for a nutrient boost
How to Make Vegan Soup Dumplings
Step 1: Make the Broth Jelly
First, pour water into a small saucepan and bring it to a simmer. Add tamari and veggie bouillon, then stir well. Sprinkle in the agar agar while whisking constantly to avoid clumps. Let it gently simmer for 3-5 minutes until slightly thickened. Pour the broth into a shallow dish and refrigerate until it sets like jelly—about 30 minutes. Once firm, cut the jelly into tiny cubes and set aside.
Step 2: Prepare the Dough
In a mixing bowl, add flour and neutral oil. Slowly pour in hot water while stirring with chopsticks or a spoon. Once it cools slightly, knead the dough by hand until smooth and soft—this takes about 8–10 minutes. Cover the dough with a clean towel and let it rest for 30 minutes.
Step 3: Make the Filling
While the dough rests, prepare the filling. Hydrate dried shiitake mushrooms in cold water, then finely chop them. Crumble the tofu into small pieces using your fingers or a fork. In a bowl, combine tofu, mushrooms, chopped green onions, shredded cabbage, carrots, sesame oil, dark soy sauce, salt, sugar, white pepper, garlic powder, and ginger powder. Mix well until fully combined. Finally, fold in the chilled broth jelly cubes gently so they stay intact.
Step 4: Assemble and Steam
Divide the rested dough into small balls, about 1-inch wide. Roll each one into a thin circle. Add a spoonful of filling to the center and carefully pinch the edges together to seal the dumpling. Line a bamboo steamer with parchment or cabbage leaves and place dumplings inside, leaving space between them. Steam over boiling water for 8–10 minutes until the wrappers look glossy and slightly translucent. Let cool slightly before serving.
Tips and Tricks
- Use cold water to rehydrate mushrooms for better texture and flavor.
- Don’t overfill the dumplings or they’ll be hard to seal.
- If the dough feels too dry, add a teaspoon of water at a time while kneading.
- Keep wrappers covered with a damp towel to prevent drying out.
- Use a spoon to scoop filling and broth cubes to keep portions even.
How to Serve Vegan Soup Dumplings
Serve these soup dumplings hot, ideally straight from the steamer. Pair them with a dipping sauce made from soy sauce, rice vinegar, and chili oil. A side of steamed bok choy or a light cucumber salad makes a great companion.
Make Ahead and Storage
You can make the dough, filling, and broth jelly a day in advance—just store them in the fridge. Assembled dumplings can be frozen before steaming. Place them on a tray in a single layer to freeze, then transfer to a sealed container. Steam directly from frozen for an extra 2–3 minutes.
FAQs
Can I make these without a bamboo steamer?
Yes, you can use any steamer setup—just make sure the dumplings don’t touch the water and are spaced apart.
What’s a good substitute for agar agar?
Unfortunately, for this recipe, agar agar is necessary to create the firm jelly texture. Gelatin won’t work if you’re keeping it vegan.
Can I use fresh mushrooms instead of dried?
You can, but dried shiitakes give a richer umami flavor. If using fresh, sauté them first to concentrate their taste.
Conclusion
Vegan soup dumplings are easier to make than you might think and totally worth the effort. With a flavorful filling and that delightful burst of broth, they’re sure to impress anyone—plant-based or not. Give them a try and enjoy the cozy comfort of homemade dumplings from your own kitchen.
If you’re a soup lover looking to expand your recipe collection beyond dumplings, you’ll definitely want to try some cozy classics from Presto Recipes. For something hearty and comforting, this Chicken Parmesan Soup brings all the flavors of your favorite Italian dish into a warm, slurp-worthy bowl. If you’re craving something plant-based and rustic, the Escarole and Bean Soup is a must-try—it’s simple, nutritious, and full of flavor. And for a family-friendly option that’s both filling and flavorful, this Chicken and Potato Soup hits the spot every time.
Vegan soup dumplings are inspired by the traditional Chinese dish known as Xiaolongbao, a type of steamed bun filled with savory soup. To achieve the signature soup-filled center without using animal products, this recipe uses Agar agar, a plant-based gelatin substitute derived from seaweed that helps the broth solidify before steaming. These dumplings also feature Tofu, a protein-rich soy product that perfectly absorbs flavors and adds a satisfying bite to the filling.
Vegan Soup Dumplings
Ingredients
Broth
- 2 cups water
- 1 tbsp tamari
- 1 tbsp vegetable bouillon or paste
- 1 1/2 tsp agar agar powder
Wrapper
- 200 g flour double zero or all-purpose
- 2 tsp neutral oil
- 1/2–3/4 cup hot water
Filling
- 4 oz extra firm tofu pre-pressed and crumbled
- 1/4 cup dried shiitake mushrooms rehydrated and finely chopped
- 3 green onions finely chopped, whites & light green parts
- 1/4 cup shredded cabbage
- 1/4 cup shredded carrots
- 1/2 tbsp sesame oil
- 1 tsp dark soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
Instructions
- Pour water into a small saucepan. Add tamari and veggie bouillon. Bring to a simmer.Sprinkle in agar agar while whisking constantly. Simmer for 3–5 minutes.Pour into a shallow dish and chill for 30 minutes until firm. Cut into small cubes.
- In a bowl, mix flour and oil. Slowly add hot water, stirring until a dough forms.Knead for 8–10 minutes until smooth. Cover and let rest for 30 minutes.
- Combine tofu, chopped mushrooms, green onions, cabbage, carrots, sesame oil, soy sauce, salt, sugar, and spices in a bowl.Fold in broth jelly cubes gently. Mix to combine.
- Divide rested dough into small balls. Roll into thin circles.Place filling in the center of each wrapper. Pinch edges to seal.Place dumplings in a lined bamboo steamer and steam over boiling water for 8–10 minutes.