Handmade Vegetarian Soup Dumplings (Xiao Long Bao)
Veggie Soup Dumplings
Delicately pleated dumplings filled with savory mushrooms and a burst of hot, umami-rich broth.
There is something truly magical about biting into a delicate dumpling and being met with a burst of flavorful, steaming broth. Traditionally made with pork gelatin, these vegetarian soup dumplings use agar agar to transform a deeply savory mushroom and ginger stock into a solid jelly that melts perfectly when steamed. It’s a labor of love that brings the authentic dim sum experience right into your home kitchen, proving you don't need meat to achieve that iconic 'soup' effect.
The secret to a great Xiao Long Bao lies in the texture of the wrapper and the balance of the filling. We’ve packed these with umami-rich shiitake mushrooms, finely minced bok choy, and a hint of toasted sesame oil to ensure every bite is just as satisfying as the classic version. While the pleating takes a bit of practice to master, the reward of seeing those little pouches of soup emerge from the steamer is absolutely worth the effort. Serve them hot with plenty of ginger slivers and black vinegar.
Nutrition (per serving)
Directions
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1
Combine the vegetable broth and dried shiitake mushrooms in a small pot. Bring to a simmer for 10 minutes to infuse, then remove the mushrooms.
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2
Whisk the agar agar powder into the hot broth. Simmer for 2 minutes until dissolved, then pour the liquid into a shallow container. Refrigerate for 1 hour until it sets into a firm jelly.
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3
In a mixing bowl, combine the minced fresh mushrooms, bok choy, crumbled tofu, grated ginger, soy sauce, and sesame oil. Mix thoroughly.
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4
Once the broth jelly is set, finely mince it into tiny cubes. Gently fold the jelly cubes into the vegetable filling. Keep this mixture cold until ready to use.
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5
To make the dough, mix the flour and salt in a bowl. Gradually add the hot water, stirring with chopsticks until a shaggy dough forms. Knead for 10 minutes until smooth, then cover and rest for 30 minutes.
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6
Roll the rested dough into a long rope and cut into 24 small, equal pieces. Roll each piece into a thin circle, making the edges thinner than the center.
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7
Place a tablespoon of filling in the center of a wrapper. Pleat the edges together to seal the top, ensuring there are no holes for the soup to leak out.
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8
Line a bamboo steamer with parchment paper or cabbage leaves. Place dumplings inside, leaving space between them.
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9
Steam over boiling water for 8-10 minutes. Serve immediately with black vinegar and ginger slivers.
Ingredients
- Vegetable broth:1.5 cups
- Agar agar powder:1.5 tsp
- Dried shiitake mushrooms:4 pieces
- Fresh shiitake mushrooms, minced:1 cup
- Bok choy, very finely minced:1 cup
- Firm tofu, crumbled very fine:4 oz
- Fresh ginger, grated:1 tbsp
- Soy sauce:2 tbsp
- Toasted sesame oil:1 tsp
- All-purpose flour:2 cups
- Hot water (just off the boil):0.75 cup
- Salt:0.5 tsp
Tips & Notes
- Make sure your filling is cold when you assemble the dumplings; if the jelly melts before steaming, it will make the dough soggy.
- Use a kitchen scale for the dough pieces to ensure they are all exactly the same size for even cooking.
- Don't overstuff the dumplings, as the expanding steam and soup can cause the thin wrappers to burst.
