Vegan Soup Dumplings
Indulge in these vegan soup dumplings, a plant-based version of the beloved Chinese classic. Packed with savory tofu, mushrooms, and a rich, vegan soup base, these dumplings are perfect for any occasion. Whether you're a vegan or just looking to try something new, this easy-to-follow recipe delivers the perfect combination of flavor and texture. Perfect for meal prep or as a crowd-pleasing dish!
Equipment
- Steamer basket or bamboo steamer
- Rolling Pin
- Mixing bowls
- Chef's knife and chopping board
- Spoon or dumpling mold (optional)
- Small saucepan for soup base
- Airtight container (for storing leftovers)
Ingredients
- 1 block firm tofu (pressed)
- 1 cup mushrooms (finely chopped)
- 2 tbsp soy sauce (low sodium)
- 1 tbsp sesame oil
- 1 clove garlic (minced)
- 1 tbsp grated ginger
- Salt and pepper to taste
- 1 cup vegetable broth (low sodium)
- 1 tbsp agar-agar powder
Instructions
- Prepare the Filling:Sauté garlic and ginger in sesame oil until fragrant. Add mushrooms and cook until softened. Crumble the pressed tofu into the mixture and stir in soy sauce, salt, and pepper. Allow it to cool.
- Make the Soup Base:In a saucepan, combine vegetable broth and agar-agar powder. Heat, stirring constantly, until the powder is dissolved, then let it cool until solidified into a gel-like consistency.
- Prepare the Dumpling Wrappers:In a large bowl, mix flour and salt. Gradually add water and knead until the dough becomes smooth and elastic. Cover and let it rest for 30 minutes.
- Assemble the Dumplings:Roll the dough into small, thin circles. Place a spoonful of filling and a small cube of soup base in the center of each wrapper. Pinch the edges tightly to seal the dumplings.
- Steam the Dumplings:Arrange the dumplings in a steamer basket, making sure they’re not touching each other. Steam for 10-15 minutes or until the wrappers are tender and the filling is hot.