Vegan Soup Dumplings

Vegan Soup Dumplings and a Family Story That Started It All

Vegan soup dumplings have a special place in my heart—not just for their savory bite or that cozy broth surprise, but for the memories they carry. I remember standing beside my mother in our sunlit kitchen, apron tied too loosely and hands dusted with flour, as she carefully folded dumplings while telling stories from her childhood. I didn’t know then that I was learning more than just a recipe—I was inheriting a tradition.

Fast forward to today, and now it’s my daughter standing beside me, her eyes wide with curiosity as we stir together garlic-chili sauce or fill wrappers with fragrant miso-ginger broth. These Asian-inspired vegan dumplings are more than food—they’re tiny bundles of love, packed with tofu, cabbage, and warmth from generations before.

That’s why I created this recipe: to give you a taste of that comfort, whether you’re new to plant-based cooking or looking for the perfect cozy dish. And if you’re curious about Korean kimchi dumplings with tofu or crave the healing richness of tofu and cabbage dumplings in broth, you’re in the right kitchen.

Vegan Soup Dumplings — Have You Ever Wondered How That Broth Gets Inside?

If you’ve ever bitten into a vegan soup dumpling and marveled at the warm broth that spills out, you’re not alone. These vegan soup dumplings feel like magic—soft, steamy pillows filled with flavor and heart. But how does that soup get inside without making a mess?

The secret behind these vegan soup dumplings lies in a simple kitchen trick. Instead of animal-based gelatin, we use agar agar, a plant-based ingredient made from seaweed. Once cooled, it transforms your miso-ginger broth into a jelly that melts beautifully when steamed—releasing that signature burst of savory soup in every bite.

What makes vegan soup dumplings even more special is their adaptability. With just a few ingredients—like miso, ginger, tofu, and sesame—you can create a bowl of comfort wrapped in dough. No fancy tools, no complex techniques—just honest ingredients that speak for themselves.

Once you learn how to trap soup inside these dumplings, you’ll never go back. So let’s break it down, step by step.

Ingredients

Making vegan soup dumplings at home is easier than it looks—and with the right ingredients, you’ll get all the cozy satisfaction of restaurant-quality xiaolongbao, but made 100% plant-based.

Here’s what you’ll need:

For the Vegan Broth Gel (Soup Filling)

• 2 cups vegetable broth (preferably homemade or low-sodium)
• 1 tbsp white miso paste
• 1 tsp freshly grated ginger
• ½ tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp agar agar powder (not flakes)

Tip: Agar agar powder sets firmer and faster than flakes. Use powder for best results in these vegan soup dumplings.

For the Filling

• 1 cup firm tofu, pressed and crumbled
• ½ cup finely shredded napa cabbage
• ¼ cup finely chopped scallions
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp garlic powder
• ½ tsp white pepper
• ½ tsp chili flakes (optional, for spice)

For the Dumpling Dough

• 2 cups all-purpose flour
• ¾ cup hot water
• Pinch of salt

Or use pre-made vegan dumpling wrappers if you’re short on time—just check the label to confirm they’re egg-free.

For Dipping Sauce

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili oil or garlic-chili sauce
• ½ tsp toasted sesame seeds (optional)

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Step-by-Step Instructions

These vegan soup dumplings may look impressive, but with a little prep and patience, they’re absolutely doable in any home kitchen. Here’s how to make them from start to steam:

1. Make the Vegan Broth Gel

In a small saucepan, combine vegetable broth, miso, ginger, soy sauce, and sesame oil. Bring to a simmer, then whisk in the agar agar powder. Simmer for 2–3 minutes, stirring constantly.

2. Set the Broth

Pour the hot broth into a shallow dish and refrigerate for 30–45 minutes, or until fully set. Once firm, dice into small cubes (about ¼ inch). This is your “soup” for the vegan soup dumplings.

3. Prepare the Filling

In a bowl, mix crumbled tofu, shredded napa cabbage, scallions, soy sauce, sesame oil, and spices. Fold in the chilled broth cubes gently. Don’t overmix—just enough to combine.

4. Make the Dough

In another bowl, add flour and salt, then pour in hot water gradually. Stir until a dough forms. Knead for 6–8 minutes until smooth and elastic. Cover and let rest for 30 minutes.

5. Roll the Wrappers

Divide the dough into 20 small balls. On a floured surface, roll each into a 3–4 inch round wrapper, thinner on the edges and slightly thicker in the center.

6. Fill and Pleat

Place 1 heaping teaspoon of filling in the center of each wrapper. Carefully pleat the edges together at the top, sealing tightly to trap the broth inside. It helps to pinch and twist slightly at the end.

7. Steam the Dumplings

Line a bamboo steamer with parchment paper or cabbage leaves. Place dumplings inside, spaced apart. Steam over boiling water for 8–10 minutes with the lid on.

8. Serve Hot

Serve your vegan soup dumplings immediately with dipping sauce. Be careful—the broth inside will be hot!

Tips and Tricks for Perfect Vegan Soup Dumplings Every Time

Making vegan soup dumplings is part recipe, part rhythm. Once you get the hang of the folding and the gel-to-broth magic, it becomes second nature. These tips will help you get it right from the start.

• Don’t rush the broth gel: Letting the broth fully set with agar agar is key. If it’s too soft, your vegan soup dumplings will leak during steaming.
• Use hot water for dough: This helps create a softer, more pliable wrapper that’s easier to fold and less prone to tearing.
• Chill the filling: A cold filling (including the broth cubes) makes wrapping easier and cleaner. It also keeps your vegan soup dumplings from getting soggy.
• Avoid overfilling: A little goes a long way. Too much filling will make pleating difficult and can cause the dumplings to burst during steaming.
• Steam over cabbage leaves or parchment: This keeps your dumplings from sticking to the steamer—and tearing when you try to lift them out.
• Eat right away: The magic of vegan soup dumplings is in that hot, soupy center. Serve them fresh and piping hot, straight from the steamer.
• Make a double batch: These freeze beautifully. Just place uncooked dumplings on a tray, freeze solid, then store in a zip-top bag. Steam from frozen—just add 2–3 minutes to the cook time.

Variations and Customization

Once you’ve mastered the basic vegan soup dumplings, there’s a world of plant-based creativity waiting to unfold. From traditional Asian flavors to fun fusion ideas, these variations let you personalize every bite.

1. Korean Kimchi Dumplings with Tofu

For a bold, tangy twist, add ¼ cup of finely chopped kimchi and a dash of gochugaru (Korean chili flakes) to your tofu filling. The fermented kick pairs beautifully with the silky dumpling wrapper and adds probiotic benefits.

→ Try them with homemade kimchi, Get the Full Recipe Here

2. Vegan Soup Dumplings with Miso-Ginger Broth

Deepen the umami flavor by simmering white miso, fresh ginger, and a bit of mirin in your broth. This variation brings a cozy, healing vibe—perfect for chilly nights or when you’re feeling under the weather.

→ Pair with a light miso soup, Get the Full Recipe Here

3. Comfort Tofu & Cabbage Dumplings in Broth

For an extra-soothing option, skip the gelatin substitute and serve these dumplings directly in hot veggie broth. They float like little pillows and make a hearty, satisfying bowl—especially when topped with scallions and sesame oil.

→ Find the Full Recipe Here.

4. Fusion Dumplings: East-Meets-West Vegan Creations

Add sautéed mushrooms, caramelized onions, or even mashed sweet potato for a fun spin on traditional vegan soup dumplings. A dash of smoked paprika can add surprising depth, too.

→ Explore other globally inspired vegan creations in our Meals Prep section.

5. Mila Vegan Soup Dumplings (Inspired by the Brand)

If you’ve tried Mila’s plant-based soup dumplings, you’ll love recreating that chewy, umami-rich experience at home. Use shiitake mushrooms, scallions, and a savory miso-based broth set with agar agar for the signature broth burst. They’re perfect for fans of store-bought Mila who want a homemade, whole-food version.

→ Get the Full Recipe Here

Nutrition (Per 3 Vegan Soup Dumplings)

These vegan soup dumplings are light, nourishing, and packed with flavor—not excess calories. Here’s a breakdown of the nutritional value per 3 dumplings (approximate values):

Nutrient	Amount
Calories	160 kcal
Protein	6 g
Carbohydrates	22 g
Total Fat	5 g
Saturated Fat	0.8 g
Fiber	2 g
Sodium	420 mg
Sugars	1.5 g
Iron	1.4 mg
Calcium	40 mg

Data calculated using standard ingredient profiles from the USDA FoodData Central.

These values can vary depending on your wrapper thickness, tofu type, or dipping sauce choice—but overall, vegan soup dumplings are a wholesome comfort food that fits beautifully into a plant-based diet.

Conclusion: Why These Vegan Soup Dumplings Belong at Your Table

Vegan soup dumplings aren’t just a recipe—they’re a moment. A quiet evening in the kitchen. A child’s curious hands learning to fold. A bowl of comfort shared with the people you love.

Each dumpling holds more than just broth and filling. It holds history—of kitchens past, of flavors handed down from mother to daughter, and of the joy found in creating something with your own two hands. Whether you fill yours with miso-ginger broth, kimchi and tofu, or experiment with fusion flavors, every bite is a reminder that food connects us.

If you’ve never made vegan soup dumplings before, let this be your invitation. You don’t need fancy tools or years of experience. You just need a little time, a little love, and a recipe that works.

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FAQs About Vegan Soup Dumplings