Introduction
You know that feeling when you bite into a dumpling, and it’s like a little soup explosion in your mouth? Absolute bliss, right? Vegan soup dumplings bring that same joy but with a plant-based twist! These little pockets of tender dough, savory filling, and flavorful broth are proof that you don’t need meat to make something truly magical. So grab your apron because we’re about to dive into the world of veganized soup dumpling goodness.
Essential Ingredients for Vegan Soup Dumplings
Alright, let’s talk about the ingredients. To start, making vegan soup dumplings is all about carefully balancing flavors and textures. Additionally, you’ll need a few special items to achieve that perfect soupy center and tender dough. So, here’s everything you’ll need, along with exact measurements, to whip up about 20 dumplings:
the Dough
- All-purpose flour: 2 cups (250 grams)
- Hot water: 3/4 cup (180 ml)
- Salt: 1/4 teaspoon
- Neutral oil (optional, for elasticity): 1 teaspoon
the Vegan Gelatinous Broth
- Vegetable broth: 2 cups (500 ml) (choose a rich, flavorful one)
- Agar-agar powder: 1 tablespoon (acts as the gelatin substitute)
- Soy sauce: 1 tablespoon
- Sesame oil: 1 teaspoon
- Rice vinegar: 1 teaspoon
- Garlic: 1 clove, minced
- Ginger: 1-inch piece, sliced
- Scallions: 2, chopped
the Filling
- Firm tofu: 1/2 block (about 7 ounces or 200 grams), crumbled
- Mushrooms (shiitake or button): 1 cup, finely chopped
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
- Soy sauce: 1 tablespoon
- Hoison sauce: 1 tablespoon
- Sesame oil: 1 teaspoon
- Cornstarch: 1 teaspoon (helps bind the filling)
- Scallions: 2, finely chopped
- Salt and pepper: To taste
Steaming and Serving
- Cabbage leaves or parchment paper: For lining the steamer basket
- Soy sauce: For dipping
- Chili oil: Optional, for a spicy kick
For a creative twist, serve your dumplings alongside Southern chow chow for a tangy complement!
How to Create Vegan Gelatinous Broth
Let’s get to the heart of the vegan soup dumpling—the soupy center. Traditional soup dumplings rely on gelatin, but we’re swapping that out with agar-agar, a plant-based gelling agent derived from seaweed. It’s perfect for recreating the jelly-like broth that melts into soup when steamed. Here’s how to make it step-by-step:
Steps for Making the Vegan Broth
- Simmer the Base:
In a medium saucepan, combine:- 2 cups of vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 clove garlic (minced)
- 1-inch piece of ginger (sliced)
- 2 chopped scallions
- Strain the Broth:
Once the broth is infused, strain out the garlic, ginger, and scallions using a fine-mesh sieve. You’ll want a smooth liquid base for the next step. - Activate the Agar-Agar:
Return the strained broth to the saucepan and reduce the heat to low. Whisk in 1 tablespoon of agar-agar powder, making sure it dissolves completely. Keep whisking to avoid any lumps. - Cook the Agar-Agar Mixture:
Bring the broth back to a boil and let it cook for about 3 minutes. This activates the agar-agar, ensuring it sets properly. - Set the Gelatinous Broth:
Pour the broth into a shallow dish or container (a glass baking dish works well). Spread it out evenly, so it forms a thin layer. Refrigerate for 1–2 hours, or until completely set and firm. - Dice the Broth Jelly:
Once the broth has set into a firm jelly, cut it into small cubes about 1/4 inch in size. These cubes will melt into a delightful soup when the dumplings are steamed.
Crafting the Vegan Filling
Now, let’s prep the filling that’ll complement your soupy broth. It’s a simple but flavorful mix that mimics the meaty texture of traditional soup dumplings.
- Prepare the Base:
In a skillet, heat 1 teaspoon sesame oil over medium heat. Add:- 1/2 block of crumbled tofu
- 1 cup finely chopped mushrooms
- Add the Aromatics:
Toss in:- 2 cloves garlic (minced)
- 1 teaspoon grated ginger
- Season the Filling:
Mix in:- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch
- Salt and pepper to taste
- Cool and Combine:
Remove the filling from heat and let it cool completely. Once cool, gently fold in 2 finely chopped scallions and the diced broth jelly cubes. The broth cubes should stay intact to keep that soupy surprise!
Making the Dough for Vegan Soup Dumplings
The dough is the unsung hero of any dumpling—it needs to be soft, pliable, and sturdy enough to hold all that filling and soupy goodness. Don’t worry, though. This recipe is straightforward and foolproof. Let’s get rolling (literally)!
Ingredients for the Dough
- All-purpose flour: 2 cups (250 grams)
- Hot water: 3/4 cup (180 ml)
- Salt: 1/4 teaspoon
- Neutral oil (optional): 1 teaspoon (for a more elastic dough)
Step-by-Step Instructions
- Combine Dry Ingredients:
In a large mixing bowl, whisk together 2 cups of all-purpose flour and 1/4 teaspoon salt. - Add Hot Water Gradually:
Slowly pour in 3/4 cup hot water while stirring with a wooden spoon or chopsticks. (Tip: The water should be hot, but not boiling—think steaming tea.) - Form the Dough:
When the mixture starts to come together, use your hands to knead it directly in the bowl until a rough dough forms. It’ll feel a little shaggy at first, but that’s normal. - Knead Until Smooth:
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes. You’re aiming for a smooth, elastic texture that bounces back slightly when pressed. If the dough feels sticky, dust it with a little more flour as needed. - Rest the Dough:
Cover the dough with a damp kitchen towel or plastic wrap and let it rest for 30 minutes to an hour. This step is key for relaxing the gluten and making the dough easier to roll out later.
Assembling the Vegan Soup Dumplings
Here comes the fun part! Now that your dough is rested and your filling is ready, it’s time to put it all together.
Rolling Out the Dough
- Divide the Dough:
Roll the rested dough into a long log about 1 inch thick, then cut it into 20 equal pieces. Cover the pieces with a damp towel to keep them from drying out. - Flatten the Pieces:
Take one piece at a time and flatten it with your palm. Then, using a rolling pin, roll it out into a thin circle about 3 inches in diameter. Aim for slightly thinner edges and a thicker center—it helps hold the soup in!
Filling the Dumplings
- Add the Filling:
Place about 1 tablespoon of filling (including a few broth jelly cubes) in the center of each dough circle. Be careful not to overstuff—it’s tempting, but you’ll thank yourself later. - Seal with Pleats:
Hold the dough in one hand and pinch the edges together with the other, forming pleats as you go. Gently twist the top to seal, ensuring there are no gaps for the soup to leak out. - Repeat:
Place the completed dumplings on a parchment-lined tray and cover them with a damp towel while you finish the rest.
Cooking Vegan Soup Dumplings
Now that your dumplings are perfectly pleated, it’s time to cook them up! Steaming is the traditional method for soup dumplings, and it ensures that the dough stays tender while the broth inside melts into a warm, soupy surprise. Here’s how to get it right:
Preparing Your Steamer
- Line the Steamer Basket:
Use cabbage leaves or parchment paper (cut into circles) to line the steamer basket. This prevents the dumplings from sticking. If using parchment, poke a few holes in it to let the steam circulate. - Bring Water to a Boil:
Fill your steamer pot or a large wok with about 2 inches of water and bring it to a boil. Once boiling, reduce to a simmer.
Steaming the Dumplings
- Arrange the Dumplings:
Place the dumplings in the steamer basket, making sure they’re not touching each other—they need space to expand slightly while cooking. - Steam to Perfection:
Cover the steamer with a lid and steam the dumplings over simmering water for 8–10 minutes. You’ll know they’re done when the dough turns slightly translucent and the dumplings feel firm to the touch. - Handle with Care:
Once steamed, carefully transfer the dumplings to a serving plate using a spatula or tongs. Soup dumplings are delicate, so avoid poking or tearing them!
Tips for Serving Vegan Soup Dumplings
Now that your dumplings are steamed to perfection, let’s make sure they shine on the table:
- Dipping Sauce Ideas:
- Mix soy sauce, rice vinegar, and a drizzle of sesame oil for a classic dipping sauce.
- Add a dash of chili oil for some heat or sprinkle in freshly grated ginger for an extra kick.
- Serve Warm:
Dumplings are best enjoyed right away while the broth inside is hot and soupy. (But be careful not to burn your mouth—sip the soup inside before biting in!) - Pair with Sides:
These dumplings pair beautifully with a light veggie stir-fry or a simple cucumber salad.
Troubleshooting Common Issues
- Soup Leaked Out:
This usually happens if the dough tears or wasn’t sealed tightly. Make sure your pleats are secure next time and avoid overstuffing. - Dumplings Sticking to the Steamer:
Make sure your liner (cabbage leaves or parchment) covers the basket completely to prevent this issue. - Dough Feels Tough:
If the dough feels tough after steaming, it may have been rolled too thick. Try rolling the edges thinner next time.
Storage and Reheating Tips for Vegan Soup Dumplings
So, you’ve made a batch of vegan soup dumplings, and maybe (just maybe) you have a few leftovers. Whether you’re planning to prep a batch ahead of time for a special occasion or simply saving leftovers for later, proper storage and reheating are essential to keeping that soupy goodness intact. To ensure your soup stays just as delicious, here’s how to do it right:
Storing Vegan Soup Dumplings
- For Uncooked Dumplings:
- Place the uncooked dumplings on a parchment-lined tray, making sure they’re not touching (to prevent sticking).
- Freeze the tray for about 1–2 hours, or until the dumplings are solid.
- Once frozen, transfer the dumplings to an airtight container or freezer bag. They’ll keep in the freezer for up to 2 months.
- For Cooked Dumplings:
- Allow the cooked dumplings to cool completely.
- Place them in a single layer in an airtight container.
- Store them in the fridge for up to 2–3 days.
Reheating Vegan Soup Dumplings
- Reheating Frozen Dumplings:
- No need to thaw! Place the frozen dumplings directly in a steamer lined with cabbage or parchment.
- Steam over simmering water for 10–12 minutes, or until the dumplings are heated through and the broth inside is melted.
- Reheating Cooked Dumplings:
- For refrigerated dumplings, steam them for 5–7 minutes until warmed through.
- Avoid microwaving them, as this can make the dough rubbery and ruin the texture.
Health Benefits of Vegan Dumplings
While soup dumplings are a treat, the plant-based ingredients in these vegan beauties mean you’re getting more than just amazing flavor. Let’s break it down:
- Rich in Protein:
Thanks to tofu and mushrooms, these dumplings pack a protein punch, making them a satisfying and energizing meal. - Low in Saturated Fat:
Unlike traditional pork-based dumplings, the vegan version skips the saturated fat while still delivering on taste. - High in Fiber:
The vegetables in the filling contribute to your daily fiber intake, helping keep things, you know, moving along. - No Cholesterol:
Since it’s 100% plant-based, there’s no cholesterol in these dumplings, making them heart-friendly.
Frequently Asked Questions
Are dumplings usually vegan?
Not always, but some can be! While many dumplings have vegan-friendly dough, their fillings often contain meat, seafood, or eggs. On the other hand, vegetable dumplings or specially made plant-based options are completely vegan. For store-bought options, it’s important to check the label since even veggie dumplings sometimes include non-vegan ingredients like dairy or egg binders.
Is dumpling soup the same as soup dumplings?
Not at all! Although they sound similar, dumpling soup is a broth-based dish with dumplings floating in it, while soup dumplings, or xiao long bao, are filled with broth that’s released when you bite into them. In fact, the two are prepared and enjoyed quite differently, though both are delicious in their own way.
Are soup dumplings healthy?
It depends, but they can be a balanced treat! Traditional soup dumplings often include rich broths and fatty meat, which adds calories and saturated fat. However, vegan soup dumplings are generally healthier because they’re made with plant-based fillings, which are lower in cholesterol and fat. Still, since they’re wrapped in dough, they’re best enjoyed as part of a balanced diet.
What are soup dumplings made from?
Soup dumplings are typically made from thin dough wrappers, a flavorful filling (usually pork), and a gelatin-rich broth that turns into soup when steamed. In vegan versions, the dough remains the same, but the filling is made from plant-based ingredients like mushrooms or tofu, and the broth is gelled using agar-agar instead of animal-derived gelatin. Consequently, they’re just as satisfying but completely animal-free!
Conclusion
And there you have it—vegan soup dumplings that hit all the right notes: tender, savory, and filled with that irresistible soupy center. Whether you’re making them for a dinner party, meal prep, or just to treat yourself, they’re worth every bit of effort. The best part? You don’t have to miss out on this iconic dish just because you’re eating plant-based.
So grab some chopsticks, your favorite dipping sauce, and dig into the magic of homemade vegan soup dumplings. Trust me, you’ll be making these on repeat in no time!