Vegan Soup Dumplings
These vegan soup dumplings are cozy, flavorful, and surprisingly easy to make at home—no gelatin or meat required. A perfect plant-based twist on a classic comfort food favorite!
Ingredients
For the Filling:
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil like avocado or vegetable oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 cup mushrooms finely chopped
- ½ cup firm tofu crumbled
- ¼ cup green onions finely chopped
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
For the Soup Gel:
- 1½ cups vegetable broth
- 1 teaspoon soy sauce
- ¼ teaspoon garlic powder optional
- 1 teaspoon agar agar powder
Instructions
Make the Soup Gel:
- In a small saucepan, combine vegetable broth, soy sauce, and garlic powder.
- Bring to a simmer over medium heat.
- Whisk in the agar agar powder and cook for 2–3 minutes until fully dissolved.
- Pour the mixture into a shallow dish and let it set until firm.
- Once set, cut the gel into small cubes and set aside.
Cook the Filling:
- Heat sesame oil and neutral oil in a skillet over medium heat.
- Add garlic and ginger; sauté for 30 seconds until fragrant.
- Add mushrooms and cook for 5–6 minutes until moisture evaporates.
- Stir in crumbled tofu, green onions, soy sauce, and rice vinegar; cook for 2–3 more minutes.
- Remove from heat and let cool slightly.
- Fold in the soup gel cubes.
Assemble the Dumplings:
- Place a dumpling wrapper in your hand and add 1 teaspoon of filling in the center.
- Pleat and pinch the edges to seal the dumpling completely.
- Repeat with the remaining wrappers and filling.
Steam the Dumplings:
- Line a steamer basket with parchment paper or cabbage leaves.
- Place dumplings about 1 inch apart in the steamer.
- Steam over boiling water for 8–10 minutes.
- Remove and serve immediately.
Notes
Nutrition Information (Per Serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 500mg
- Carbohydrates: 22g
- Fiber: 2g
- Sugar: 2g
- Protein: 7g