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–+ servings
Served Vegan Soup Dumplings with Dipping Sauce
Nancy McCarthy

Vegan Soup Dumplings

These vegan soup dumplings are filled with savory tofu, cabbage, and a miso-ginger broth that melts in your mouth. A comforting, plant-based version of xiaolongbao.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 20 dumplings
Course: Dinner
Cuisine: Asian, Chinese
Calories: 160
Ingredients Method Nutrition Notes

Ingredients
  

  • For the Vegan Broth Gel Soup Filling
  • 2 cups vegetable broth
  • 1 tbsp white miso paste
  • 1 tsp freshly grated ginger
  • ½ tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp agar agar powder
  •  
  • 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 the Dough
  • 2 cups all-purpose flour
  • ¾ cup hot water
  • Pinch of salt
  •  
  • Dipping Sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp chili oil or garlic-chili sauce
  • ½ tsp toasted sesame seeds optional

Method
 

  1. 1. Make the Vegan Broth Gel: Simmer broth with miso, soy sauce, sesame oil, and agar agar. Stir for 2–3 minutes and pour into a shallow dish. Refrigerate until set.
  2. 2. Dice the gel into small ¼-inch cubes once firm.
  3. 3. Prepare the Filling: Mix crumbled tofu, napa cabbage, scallions, and seasonings. Gently fold in broth cubes.
  4. 4. Make the Dough: Combine flour, salt, and hot water. Knead until smooth and let rest for 30 minutes.
  5. 5. Roll Wrappers: Divide dough into 20 balls. Roll each into a thin 3–4 inch circle.
  6. 6. Fill and Pleat: Add a teaspoon of filling and seal tightly by pleating the edges and twisting at the top.
  7. 7. Steam the Dumplings: Line a steamer with parchment or cabbage leaves. Steam for 8–10 minutes.
  8. 8. Serve: Enjoy hot with dipping sauce of soy, vinegar, chili oil, and sesame.

Nutrition

Serving: 3dumplingsCalories: 160kcalCarbohydrates: 22gProtein: 6gFat: 5gSaturated Fat: 0.8gPolyunsaturated Fat: 4gSodium: 420mgFiber: 2gSugar: 1.5g

Notes

Use agar agar powder, not flakes, for proper gelling.
Chill filling for easier wrapping.
Steam over cabbage or parchment to prevent sticking.
Dumplings can be frozen before steaming for up to 3 months.

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