Vegan Soup Dumplings
These Vegan Soup Dumplings are a delightful, plant-based twist on the classic dish, filled with savory broth and vegetables. Perfect for a cozy meal or appetizer!
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ½ cup warm water
- ¼ teaspoon salt
For the Filling:
- 1 cup mushrooms finely chopped
- ½ cup cabbage shredded
- ¼ cup tofu crumbled
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon garlic minced
- 1 tablespoon vegetable broth or water
For the Soup Gel:
- ½ cup vegetable broth
- 2 tablespoons agar-agar powder or gelatin substitute
Instructions
Prepare Soup Gel:
- Simmer vegetable broth with agar-agar for 3–5 minutes, then refrigerate until set.
Make the Dough:
- Mix flour, salt, and warm water. Knead until smooth, then rest for 30 minutes.
Prepare the Filling:
- Sauté garlic, ginger, mushrooms, cabbage, and tofu in sesame oil. Add soy sauce and broth, then cool.
Assemble Dumplings:
- Roll dough into circles. Add filling and soup gel cubes, then fold and seal.
Steam the Dumplings:
- Steam for 10–15 minutes until cooked through.
Serve:
- Serve with soy sauce or chili oil. Enjoy!
Notes
- Calories: 120 kcal
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Sugar: 2 g
- Protein: 3 g
- Sodium: 300 mg
- Cholesterol: 0 mg