1. Can I make vegan soup dumplings ahead of time?

Yes, you can! Vegan soup dumplings can be assembled ahead of time and stored in the fridge for up to two days. Alternatively, you can freeze them for longer storage. Simply freeze the dumplings on a tray before transferring them to an airtight container or freezer bag. When ready to eat, steam them directly from frozen or after refrigerating them.

2. How do I prevent vegan soup dumplings from sticking to the steamer?

To prevent the dumplings from sticking, line your steamer basket with parchment paper or cabbage leaves. This will create a barrier between the dumplings and the steamer, allowing them to cook evenly and come out easily without sticking to the surface.

3. What can I use as a dipping sauce for vegan soup dumplings?

A classic dipping sauce for this vegan soup is a simple mix of soy sauce, rice vinegar, and chili oil. You can also add minced garlic or ginger for extra flavor. If you prefer a sweeter sauce, try adding a touch of maple syrup or sugar to balance the tanginess of the vinegar.

Vegan Soup Dumplings: Delicious, Plant-Based and Easy to Make

Description

A delicious and cruelty-free twist on traditional soup dumplings. These vegan soup dumplings are filled with a savory plant-based broth, tofu, and vegetables, offering a rich, flavorful experience without any animal products. Perfect for vegans, vegetarians, or anyone looking to try something new!

Ingredients

Scale

2 cups all-purpose flour
¾ cup water
Pinch of salt
1 tbsp sesame oil
1 tbsp soy sauce
1 cup shiitake mushrooms, chopped
½ cup napa cabbage, finely chopped
½ cup carrots, shredded
½ cup tofu, crumbled
1 tbsp grated ginger
2 cloves garlic, minced
1 tbsp soy sauce
1 tsp five-spice powder
1 tbsp rice vinegar
1 tbsp chili oil (optional)
2 tbsp agar-agar powder
2 cups vegetable broth

Instructions

Prepare the vegan broth: In a saucepan, combine vegetable broth, soy sauce, sesame oil, garlic, and ginger. Bring to a boil, then stir in agar-agar and simmer for 3 minutes. Let cool to room temperature until solidified into a jelly-like texture. Cut into small cubes.
Make the dough: In a mixing bowl, combine flour, salt, and water. Knead until smooth. Cover with a damp cloth and let it rest for 30 minutes.
Prepare the filling: In a pan, sauté mushrooms, napa cabbage, carrots, and garlic until softened. Add crumbled tofu, soy sauce, five-spice powder, and grated ginger. Cook for an additional 3 minutes. Remove from heat and let it cool.
Assemble the dumplings: Roll the dough into small balls, then flatten each into thin circles. Place a spoonful of the filling and a cube of the vegan broth in the center. Fold and pleat the edges to seal the dumplings.
Steam the dumplings: Arrange dumplings in a bamboo steamer lined with parchment paper. Steam for 8-10 minutes or until the wrappers are soft. Serve hot with soy sauce and chili oil.

Notes

You can experiment with different fillings, such as using other mushrooms or adding bamboo shoots for more crunch.
Ensure the vegan broth has fully solidified before using in the dumplings to avoid leaking during steaming.

Prep Time: 60 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Steaming
Cuisine: Asian

Nutrition

Calories: 180 kcal
Sugar: 3g
Sodium: 450mg
Fat: 5g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g

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