Vegan Soup Dumplings
Ingredients
Broth
- 2 cups of water
- 1 tbsp tamari
- 1 tbsp veggie bouillon or paste
- 1 1/2 tsp agar agar
Wrapper
- 200 g flour (double zero or all purpose)
- 2 tsp neutral oil
- 1/2-3/4 cup hot water
Filling
- 4 ounces extra firm tofu (pre-pressed, 1/2 cup packed)
- 1/4 cup dried shiitake mushrooms
- 3 green onions (finely chopped, whites and light green parts)
- 1/4 cup cabbage (shredded and finely chopped)
- 1/4 cup carrots (shredded and finely chopped)
- 1/2 tbsp sesame oil
- 1 tsp dark soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
Preparation
On stovetop, bring broth ingredients to a boil for about a minute while stirring, then pour into a shallow pan and refrigerate for at least half an hour until agar sets and firms.
In a food processor, add flour, process on high, slowly add hot water and oil until a smooth ball forms, then knead with hands for a couple of minutes, wrap with a kitchen towel, and rest for 1 hour.
For the filling, mash tofu in a bowl until crumbly, then add the rest of the filling ingredients.
Once agar has set, use a knife to finely dice it into tiny cubes and add half of the agar to the filling.
Cut dough into three equal pieces, take one piece and wrap the remaining pieces, then on a well-floured surface, roll into a log about 3/4 inch thick, cut into 1 1/2 inch pieces, and roll each piece into a 4-inch disk with the center thicker than the edges, ensuring edges are thin for easy pleating.
To assemble, add 1 tablespoon of filling to the center of each dumpling wrapper, top with 1 teaspoon of remaining agar, pleat to seal, and repeat, or for an easier option, fold the top, bottom, left, and right edges, join them in the middle, and firmly seal any open seams with fingers.
In a steamer lined with parchment paper, steam dumplings for 8-10 minutes until the broth returns to a liquid, and enjoy.
