Vegans and vegetarians who were raised eating plant-based meals have the upper hand on novice vegans and vegetarians. Why? For veggie foodies who are used to eating non-meat meals, there’s nothing to compare it to. It’s the usual way to eat breakfast, lunch and dinner. In order for new vegans and vegetarians to stay on their plant-based path, it’s important to find dishes that make them go, “OK, I see why people eat this. This tastes as good as ___________.” One of those startup meals to rival a meat-based dish could potentially be vegan soup dumplings, or xiao long bao. Learn how to make them, along with agar agar and vegetable bouillon, in this plant-based soup starter pack.

How To Make Vegan Soup Dumplings

Ingredients:

For the Broth:

• 2 cups of water
• 1 tablespoon of tamari
• 1 tablespoon of vegetable bouillon (paste)
• 1-1/2 teaspoons of agar agar

For the Wrapper:

• 1-2/3 cup of all-purpose flour
• 2 teaspoons of neutral oil
• ½ – ¾ cup of hot water

For the Filling:

• 4 ounces of extra firm tofu
• ¼ cup of dried shiitake mushrooms (hydrated in cold water, then finely chopped)
• 3 green onions (finely chopped)
• ¼ cup each of cabbage and carrots (shredded and finely chopped)
• ½ tablespoon of sesame oil
• 1 teaspoon of dark, low-sodium soy sauce
• ½ teaspoon of salt
• ½ teaspoon of sugar
• ¼ teaspoon of white pepper (black pepper is OK too)
• ¼ teaspoon of garlic powder
• ¼ teaspoon of ginger powder

Directions:

1. Boil the broth ingredients for one minute while stirring.
2. Pour into a shallow pan. Refrigerate the mixture for at least 30 minutes until the agar sets and is firm.
3. In a food processor, add the flour and process on high.
4. Slowly add hot water and oil until a smooth ball forms.
5. Knead the dough with your hands for a couple of minutes, then wrap it with a kitchen towel. Let it rest for one hour.
6. Mash the tofu in a bowl until crumbly.
7. Add the rest of the filling ingredients, and mix well.
8. Remove the agar from the refrigerator. Finely dice it into tiny cubes, and add half of it to the filling mixture.
9. Cut the dough into three equal pieces.
10. On a well-floured surface, roll one piece of dough into a log measuring about ¾-inch thick, then cut it into 1-½ inch pieces.
11. Roll each piece into a 4-inch disk, leaving the center thicker than the edges for easy pleating.
12. Add 1 tablespoon of filling to the center of each dumpling wrapper.
13. Top with 1 teaspoon of the remaining agar.
14. Pleat the edges to seal the dumpling.
15. Repeat with the remaining dough and filling.
16. Line a steamer with parchment paper. Steam the dumplings for eight to 10 minutes until lightly brown.

Choosing a Tofu for Vegan Soup Dumplings

For new vegans and vegetarians who are used to the chewiness of chicken, having dumplings with no meat at all may feel like something is missing. This is one reason why extra firm tofu is used in place of meat. While silken tofu is used for desserts (ex. vegan muffins, vegan cake, vegan puddings, vegan mousses, vegan cheesecake) and softer items that would usually be affiliated with eggs, extra firm tofu has a different role. It’s chewier like eating poultry. If frozen, it can become even tougher to mirror a meat texture. While tofu on its own is as bland as unseasoned meat, both take on the flavor of whatever seasoning is used. For omnivores who can already work magic on a BBQ grill or a blackstone griddle, those same ingredients can be used for fried or baked tofu.

Why Agar Agar Replaces Gelatin in Vegan Soup Dumplings

Gelatin is a significant part of making meat dumplings, primarily for the liquid burst of flavor that happens when biting into one — the “soup” in soup dumplings. For vegans, though, gelatin is an absolute no-no. Gelatin is made from collagen extracted from the skin, bones, and connective tissues of domesticated cattle, chicken, pigs and fish. This is why agar agar is used as a replacement for gelatin in dumplings, along with vegan jelly, fruit preserves and vegan pudding. It can be bought in stores or made from home. If the latter is chosen, here’s how to make agar agar.

Ingredients:

• 1 teaspoon of agar agar powder (or 1 tablespoon of agar agar flakes)
• 1 cup of water (fruit juice or coconut milk are other options)
• sweetener (optional, to taste for pudding and jello)
• flavoring (optional, such as vanilla extract or fruit puree, for pudding and jello)

Directions:

1. In a saucepan, combine the agar agar powder (or flakes) with the water or chosen liquid.
2. Stir well to ensure the agar agar is evenly distributed.
3. Place the saucepan over medium heat, and bring the mixture to a boil.
4. Stir continuously to prevent the agar agar from burning or settling at the bottom of the pan.
5. Once the mixture reaches a boil, reduce the heat and let it simmer for about two to three minutes.
6. Continue stirring to ensure the agar agar dissolves completely.
7. If using sweetener and flavoring, add both to the mixture and stir well.
8. Remove the saucepan from the heat, and pour the mixture into molds or a shallow dish.
9. Let it cool at room temperature for approximately 10 to 15 minutes.
10. Transfer the molds or dish to the refrigerator, and let the agar agar set for approximately two hours until it’s firm.
11. Once set, gently remove the agar agar from the molds. Cut it into desired shapes if using a dish.

Keep in mind that more agar agar powder or flakes will create a firmer texture mold while less agar agar will result in a softer texture. If the agar agar is not being used immediately for vegan soup dumplings, store the remainder in an airtight container in the refrigerator. It will last for approximately one week if stored correctly.

How To Make Vegetable Bouillon

While agar agar may not be something that vegans and vegetarians will eat much, vegetable bouillon comes in handy for pretty much any plant-based soups, casseroles and stews. Sold in cubes, powder and paste in stores, it’s fairly simple to make at home and shape however you choose.

Ingredients:

• 1 cup of nutritional yeast
• 2 tablespoons of garlic powder
• 2 tablespoons of onion powder
• 1 tablespoon of Italian seasoning
• 1 tablespoon of poultry seasoning (vegan)
• 1 tablespoon of parsley flakes
• 1/4 teaspoon of turmeric
• 1/4 teaspoon of celery salt
• 1/8 teaspoon of black pepper
• 1/4 teaspoon of sea salt

Directions:

1. Combine all the ingredients in a bowl and mix well.
2. Transfer the mixture to an airtight container. Store it in a cool, dry place.
3. When ready to use, 1 teaspoon is sufficient per cup of hot water for a vegetable broth.

Frequently Asked Questions

1. Can soup dumplings be vegan?

Yes, all ingredients in this recipe are vegan, including all-purpose flour.

2. What is a substitute for gelatin in soup dumplings? 

Tamari, agar agar and vegetable paste (bouillon) can be mixed together and refrigerated to replace gelatin.

3. Are Trader Joe’s soup dumplings vegan?

Inspired by Chinese xiao long bao, the ingredients listed on their site are vegan, including some options that may appear suspiciously like eating meat (ex. jackfruit). Trader Joe’s also uses agar agar instead of gelatin.