Vegan Soup Dumplings
These vegan soup dumplings are filled with a rich tofu-mushroom mixture and a homemade agar-thickened broth that melts in your mouth. Perfectly cozy and completely plant-based!
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.