There’s something magical about biting into a soup dumpling and savoring the burst of warm, flavorful broth. Traditionally filled with meat, these delicate parcels have been reimagined in our vegetarian version, proving that you don’t need meat to enjoy this iconic dish. Packed with rich, umami flavors and wholesome ingredients, these dumplings are as satisfying as they are comforting.
Inspired by the beloved xiao long bao from Chinese cuisine, our vegetarian soup dumplings are a perfect blend of tradition and creativity. We’ve swapped out the meat for a hearty mix of vegetables and plant-based ingredients that deliver all the taste and texture you’d expect. Whether you’re a seasoned dumpling lover or trying them for the first time, this recipe is a fun and rewarding way to bring a little culinary adventure into your kitchen.
Vegetarian Soup Dumpling Recipe
Creating vegetarian soup dumplings might seem intricate, but with the right steps broken down, it becomes an achievable and deeply rewarding kitchen project. Let’s dive into the process step-by-step to ensure a delightful end result.
Ingredients for Vegetarian Soup Dumplings
For the Dough:
- 2 ½ cups all-purpose flour
- ¾ cup warm water
- Pinch of salt
For the Filling:
- 1 cup finely chopped mushrooms (shiitake or button)
- ½ cup shredded carrots
- ½ cup finely diced napa cabbage
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon white pepper
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
For the Soup Gel:
- 2 cups vegetable stock
- 1 tablespoon agar-agar powder
Preparing the Soup Gel
- Heat the 2 cups of vegetable stock in a saucepan.
- Whisk in the 1 tablespoon of agar-agar powder and bring it to a simmer. Stir continuously for 5 minutes until the mixture thickens.
- Pour the mixture into a shallow dish and allow it to set in the refrigerator for at least 1 hour until firm.
- Once set, cut the gel into small ¼-inch cubes. These cubes will release broth as the dumplings steam, giving them their characteristic soup filling.
Making the Dough
- In a medium bowl, mix 2 ½ cups of all-purpose flour and a pinch of salt.
- Gradually add ¾ cup warm water while stirring until the mixture comes together into a dough.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Cover the dough with a damp cloth and let it rest for 30 minutes. This resting period allows the gluten to relax, making the dough easier to roll out.
Preparing the Filling
- Heat a skillet over medium heat. Add sesame oil and sauté the mushrooms, carrots, cabbage, green onions, garlic, and ginger for 5 minutes or until tender and aromatic.
- Stir in the soy sauce, rice vinegar, white pepper, and the cornstarch slurry. Cook for an additional minute until the mixture thickens slightly.
- Transfer the filling to a bowl and let it cool completely. Mix in the soup gel cubes gently.
Assembling the Dumplings
- Roll the dough into a long log and cut it into small, equal portions about 1 inch thick. Flatten each portion with a rolling pin into a 3- to 4-inch round wrapper.
- Place 1 tablespoon of the filling in the center of a wrapper. Be sure to include at least two soup gel cubes for the signature soup effect.
- Carefully pleat the edges of the wrapper, pinching them together at the top to seal the dumpling tightly. Ensure there are no gaps, as the broth could seep out during steaming.
Cooking the Dumplings
- Line a bamboo steamer or steamer basket with parchment paper or cabbage leaves to prevent sticking.
- Arrange the dumplings in the steamer, leaving some space between each to avoid sticking.
- Steam over boiling water for 12–15 minutes until the dumpling skin becomes translucent and shiny.
Serving Suggestions
Serve the vegetarian soup dumplings hot with a dipping sauce made of soy sauce, rice vinegar, and a drizzle of chili oil for an extra kick.
Ingredients
Let’s gather all the elements needed to create these delicious vegetarian soup dumplings. Below, we’ll break it down into three essential parts: the dough, the filling, and the broth.
For The Dough
- 2 cups all-purpose flour, sifted
- 3/4 cup warm water (adjust as needed)
- 1/4 tsp salt
For The Filling
- 1 tbsp vegetable oil
- 1 cup shiitake mushrooms, finely chopped
- 1/2 cup cabbage, finely shredded
- 1/2 cup carrot, grated
- 2 tbsp green onions, finely chopped
- 2 cloves garlic, minced
- 1 tsp ginger, freshly grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1 tsp cornstarch, dissolved in 2 tsp water (to bind)
For The Broth
The key to the soup-filled sensation lies in this gel-like broth, which melts as the dumplings steam. We’ll prepare this component with:
- 2 cups vegetable stock (ensure it’s flavorful and rich)
- 1 tbsp agar-agar powder (this makes it vegetarian-friendly)
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 tsp soy sauce
We’ll assemble everything step-by-step, ensuring these soup dumplings come out expertly prepared and bursting with flavor.
Tools And Equipment
Creating vegetarian soup dumplings at home requires the right tools to make the process smooth and enjoyable. Here’s a list of essential tools and equipment you’ll need, along with their uses:
Essential Tools And Their Functions
| Tool | Purpose |
|---|---|
| Mixing bowl | Used to combine ingredients for the dough and filling. |
| Rolling pin | Helps to roll out the dumpling dough into thin, even circles. |
| Dumpling mold or cutter | Used to cut out uniformly round dumpling wrappers. |
| Non-stick skillet | Required for sautéing the vegetable filling without sticking. |
| Silicone spatula | Perfect for mixing and scraping the filling from the skillet. |
| Steam basket | Essential for steaming the dumplings, retaining their shape and texture while cooking the broth-filled interior. |
| Parchment paper liner | Prevents dumplings from sticking to the steam basket, making cleanup easy. |
| Small spoon or spatula | Facilitates placing the soup gel and filling into the dumpling dough for precise assembly. |
| Chopsticks | Handy for handling delicate dumpling wrappers during the assembly process. |
| Sharp knife | Needed for finely chopping vegetables for the filling, ensuring even cooking and smooth texture. |
| Fine mesh strainer | Used to strain the broth when preparing the soup gel, ensuring a smooth, clear result. |
| Measuring spoons and cups | Ensures precise measurements for the dough, filling, and soup gel ingredients. |
| Steamer lid towel | Placed over the lid of the steaming pot to absorb excess moisture and prevent water from dripping onto the dumplings. |
Specialized Tools For Better Results
- Pastry brush: Ideal for brushing water onto dumpling edges to seal them securely.
- Mandoline slicer: Achieves uniform, thin slicing for vegetables like carrots and cabbage.
- Dumpling pleating tool (optional): Assists beginners in achieving neat, professional-looking pleats for beautiful dumplings.
Organizing The Workspace
Before beginning, set up a clean, spacious work station. Have your tools within reach to streamline assembly and cooking. Lay out the dough, filling, soup gel, and utensils so we can focus on crafting perfect soup dumplings without interruption.
Directions
Let’s dive into making these delectable vegetarian soup dumplings step by step. Follow these instructions to create the perfect balance of tender dough, savory filling, and flavorful broth in each bite.
Make The Dough
- Measure 2 cups of all-purpose flour into a large mixing bowl.
- Dissolve 1/2 teaspoon of salt in 3/4 cup of warm water.
- Gradually pour the salted water into the flour while stirring with chopsticks or a spatula until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic.
- Cover the dough with a damp cloth and let it rest for at least 30 minutes to hydrate.
Prepare The Broth
- In a saucepan, heat 2 cups of vegetable stock over medium heat.
- Stir in 2 teaspoons of soy sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of sugar to enhance the flavor.
- Sprinkle 2 teaspoons of agar-agar powder evenly over the broth and whisk thoroughly to dissolve.
- Bring the mixture to a gentle boil, then simmer for 2–3 minutes. Agar-agar will help it set into a jelly-like consistency.
- Pour the broth into a shallow dish and refrigerate for about 1 hour until it solidifies.
- Once set, cut the gelled broth into small 1/4-inch cubes and set aside.
Make The Filling
- Heat 1 tablespoon of sesame oil in a skillet over medium heat.
- Add finely chopped 1 cup of shiitake mushrooms, 1/2 cup of cabbage, 1/4 cup carrot, and sauté for 5 minutes until softened.
- Add minced 2 garlic cloves and 1 teaspoon of grated ginger, cooking for 1 minute until fragrant.
- Stir in 1 tablespoon of soy sauce, 1/4 teaspoon of white pepper, and 1 teaspoon of cornstarch to bind the mixture.
- Transfer to a bowl and allow to cool. Mix in the diced broth cubes to incorporate into the filling.
Assemble The Dumplings
- Divide the rested dough into 20 equal portions. Roll each portion into a ball.
- Using a rolling pin, flatten each ball into a thin, 3-inch round wrapper.
- Place 1 tablespoon of filling in the center of each wrapper.
- Pinch the edges together tightly, pleating as you go, to form a sealed dumpling. Ensure there are no gaps to prevent the broth from leaking during steaming.
- Place each completed dumpling on a parchment-lined tray, keeping them covered to prevent drying.
Steam The Dumplings
- Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
- Arrange the dumplings in the basket, leaving space between each one for even cooking.
- Bring 2 inches of water to a boil in a large pot or wok, then place the basket over the boiling water. Cover with a lid.
- Steam the dumplings for 8–10 minutes until the wrappers turn translucent and tender.
- Serve immediately with a dipping sauce made of soy sauce, rice vinegar, and a drizzle of chili oil to elevate the flavor.
Serving Suggestions
To truly elevate our vegetarian soup dumplings, thoughtful serving suggestions transform the experience into something exceptional. Here are some recommendations to maximize enjoyment:
Pair with a Dipping Sauce
A well-balanced dipping sauce is key to enhancing the flavors of the soup dumplings. We recommend making a simple yet delicious mix of the following:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil
Adjust the proportions based on your preference for tanginess or heat. For an added zing, sprinkle in some chopped green onions or a touch of minced garlic.
Serve with Side Dishes
Complement the subtle, savory flavors of the soup dumplings with light and refreshing side dishes for a well-rounded meal. Consider offering:
- Cucumber salad with sesame dressing for crunch and freshness.
- Stir-fried garlic string beans for a subtle garlicky note.
- Steamed bok choy with a drizzle of soy sauce and sesame oil.
Presentation Matters
Serve dumplings in traditional bamboo steamers garnished with shredded carrots or cabbage leaves for an authentic touch. Use small Chinese soup spoons for individual servings, ensuring that the broth stays intact upon the first bite.
Beverage Pairings
Pair the dumplings with tea or light beverages to enrich the dining experience:
| Beverage | Description |
|---|---|
| Jasmine Tea | Light floral notes complement the umami of dumplings. |
| Green Tea | Cuts through richness with its fresh, grassy flavor. |
| Sparkling Water | Cleanses the palate and highlights delicate flavors. |
Eating Tips
To enjoy the soup-filled dumplings without losing their precious broth, follow these steps:
- Place a dumpling on a spoon.
- Take a small bite from the side to release steam.
- Sip the hot broth gently.
- Finish the dumpling in one or two bites.
These thoughtful serving ideas will make your vegetarian soup dumplings truly memorable.
Make-Ahead Tips
Preparing vegetarian soup dumplings in advance can save time and make the cooking process more manageable. Let’s explore a few practical tips to help us organize and maximize efficiency while preserving the dumplings’ delicate texture and flavor.
1. Prepare the Dough in Advance
The dumpling dough can be made up to 24 hours ahead. After kneading, tightly wrap the dough in plastic wrap and refrigerate it. Allow it to rest at room temperature for about 30 minutes before rolling it out to regain pliability. This ensures the dough remains soft and easy to work with.
2. Pre-make the Soup Gel
The soup gel, a key element of our vegetarian dumpling recipe, can be prepared and stored in advance. After the agar-agar mixture sets into its jelly-like consistency, cut it into tiny cubes, transfer them to an airtight container, and refrigerate. The gel cubes will keep for up to 3 days without compromising their flavor or texture.
3. Make the Filling and Refrigerate
The filling mixture, once fully cooked and cooled, can be stored in the refrigerator for up to 2 days. Place it in an airtight container to retain moisture. When ready to assemble the dumplings, simply fold in the pre-cut soup gel cubes.
4. Assemble and Freeze Dumplings
If we want to save time on the day of cooking, we can assemble the dumplings ahead of time and freeze them. Here’s how to do it:
- Place the formed, uncooked dumplings on a baking sheet lined with parchment paper.
- Arrange them in a single layer, ensuring they don’t touch to prevent sticking.
- Freeze the tray until the dumplings are firm (2-3 hours), then transfer them to a freezer-safe bag or container.
- Frozen dumplings can be steamed straight from the freezer. Just add an extra 2-3 minutes to the steaming time.
5. Prepare the Dipping Sauce
The dipping sauce is simple to make and stores beautifully. Mix soy sauce, rice vinegar, and chili oil (or any variation from the recipe) and refrigerate for up to 5 days in a small jar or container. Shake or stir before serving to recombine each ingredient.
Quick Reference Storage Chart
| Component | Make-Ahead Timeline | Storage Recommendation |
|---|---|---|
| Dumpling Dough | Up to 24 hours | Wrap tightly in plastic and refrigerate. |
| Soup Gel | Up to 3 days | Store in an airtight container in the refrigerator. |
| Filling | Up to 2 days | Use an airtight container to preserve freshness. |
| Assembled Dumplings | Up to 2 months | Freeze on a tray, then move to a freezer-safe container. |
| Dipping Sauce | Up to 5 days | Store in the refrigerator in a sealed jar. |
By utilizing these make-ahead strategies, we can simplify the cooking process while ensuring our vegetarian soup dumplings turn out as flavorful and satisfying as when made fresh.
Conclusion
Vegetarian soup dumplings bring a delightful combination of flavor and craftsmanship to our kitchens. They showcase how plant-based ingredients can create a dish that’s both comforting and impressive. With the right tools and a bit of preparation, making these dumplings at home becomes an enjoyable and rewarding experience.
Whether you’re hosting a gathering or treating yourself to a cozy meal, these dumplings are sure to impress. By following the steps and tips shared, you can master this recipe and savor the rich flavors of homemade vegetarian soup dumplings whenever you like.
Frequently Asked Questions
What are vegetarian soup dumplings made of?
Vegetarian soup dumplings are made with a dough of all-purpose flour, warm water, and salt. The filling consists of vegetables like shiitake mushrooms, cabbage, carrots, and green onions, combined with seasonings such as soy sauce, sesame oil, and white pepper. The soup gel, which creates the “soup,” is made from vegetable stock and agar-agar.
How do you make the soup for vegetarian soup dumplings?
The soup is made by simmering vegetable stock with seasonings like soy sauce, salt, and sugar. Agar-agar is added to create a jelly-like texture. Once the mixture sets, it’s cut into small cubes to be added to the dumpling filling.
Can I make vegetarian soup dumplings ahead of time?
Yes, the components can be prepared in advance. You can store the dough, soup gel, and filling individually in the refrigerator. Assembled dumplings can also be frozen for later steaming. This makes the process more convenient and maintains their flavor and texture.
What tools do I need to make vegetarian soup dumplings?
Essential tools include mixing bowls, a rolling pin, a dumpling mold (or your hands), and a steam basket. Additional tools like a pastry brush for sealing edges and a mandoline slicer for preparing vegetables can make the process easier.
How do I seal soup dumplings properly?
To seal soup dumplings, place the filling in the center of the dough wrapper, then pleat the edges by folding and pinching. Ensure there are no gaps or openings to keep the soup from leaking during steaming.
How long do vegetarian soup dumplings take to steam?
Vegetarian soup dumplings generally take 8–10 minutes to steam. They are ready when the wrappers turn translucent and the filling is fully cooked. Avoid oversteaming to prevent the dumplings from becoming soggy.
What should I serve with vegetarian soup dumplings?
Serve vegetarian soup dumplings with a dipping sauce made from soy sauce, rice vinegar, and chili oil. Light side dishes like cucumber salad, steamed bok choy, or garlic stir-fried string beans pair well. Jasmine tea or sparkling water makes a great beverage choice.
How do you eat soup dumplings without spilling soup?
Use a spoon to hold the dumpling, gently bite a small hole to release steam, and sip the soup carefully. Then, eat the dumpling in small bites to enjoy the filling and wrapper while avoiding spillage.
Can I freeze soup dumplings?
Yes, freeze uncooked soup dumplings by placing them on a tray in a single layer until solid, then transferring them to a sealed container or freezer bag. Steam them from frozen without thawing for the best results.
What makes agar-agar ideal for the soup gel?
Agar-agar is plant-based and sets the soup into a firm gel, unlike gelatin. It doesn’t melt at room temperature, ensuring the soup holds its shape in the dumplings until steaming, where it turns back into liquid.