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Vegan Soup Dumplings

These bursting pockets of flavour, also known as Xiao Long Bao are a delightful treat and are a superior way of eating dumplings.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 20

Equipment

  • Steamer

Ingredients

Soup Jelly

  • 1 tsp agar agar
  • 1 cube vegetable stock
  • 1 tbsp light soy sauce
  • 2 tbsp shao xing wine
  • 1 tsp mushroom seasoning
  • 1 tsp agave syrup
  • white pepper
  • salt
  • 1 cup water

Dumpling Filling

  • 25 round wrappers
  • 250g vegan pork mince or tofu
  • 2 stalks spring onions or chives
  • 1 tsp grated ginger
  • 1/4 tsp white pepper
  • 1 tsp red chili flakes
  • 1 tbsp sesame oil

Dipping Sauce

  • 2 tbsp light soy sauce
  • 1 tbsp black vinegar
  • 1 tsp chili oil

Instructions

  • To a pot, add water and ingredients required for soup jelly.
  • Bring to a boil and transfer to a container. Let it cool and refrigerate overnight.
  • In a mixing bowl, combine all the filling ingredients: ground vegan pork, sesame oil, white pepper, chili flakes, grated ginger, and chopped green onions.
  • Chop the solid soup jelly into small cubes and add them to the filling. Mix until well combined.
  • Place a spoonful of filling in the center of each dough circle. Carefully pleat and seal the edges of the dough to form a dumpling, ensuring there are no gaps.
  • Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
  • Place the assembled dumplings in the steamer basket, leaving space between each dumpling to prevent them from sticking together.
  • Steam the dumplings over boiling water for about 8 minutes - do not over steam if not the soup will come out of the dumplings.
  • Carefully transfer the steamed soup dumplings to a serving plate using a spatula or chopsticks.
  • Serve hot with dipping sauce, immediately.
  • Pierce the dumplings with a chopstick or a soup spoon to release the flavorful broth inside before taking a bite.