Homemade Vegan Soup Dumplings
Ingredients
Broth
- 2 cups water
- 1 tablespoon tamari
- 1 tablespoon veggie broth
- 1.5 teaspoons agar agar
Wrapper
- 200 grams flour (double zero flour recommended, but all-purpose flour can be used)
- 2 teaspoons neutral oil
- 0.5-0.75 cup hot water
Filling
- 4 ounces extra firm tofu (store-bought, pre-pressed, about 0.5 cup when packed)
- 0.25 cup dried shiitake mushrooms (about 6-7 count)
- 3 green onions (whites and light green parts)
- 0.25 cup cabbage (shredded)
- 0.25 cup carrots (shredded)
- 0.5 tablespoon sesame oil
- 1 teaspoon dark soy sauce
- 0.5 teaspoon salt
- 0.5 teaspoon sugar
- 0.25 teaspoon white pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon ginger powder
Preparation
Bring broth ingredients to a boil on stovetop for about a minute while stirring, then pour into a shallow pan and refrigerate for at least half an hour until agar sets and is firm.
In a food processor, add flour and process on high, slowly adding hot water and oil until a smooth ball forms, then knead with hands for a couple of minutes, wrap with a kitchen towel, and let rest for 1 hour.
Mash tofu in a bowl until crumbly, then add the remaining filling ingredients.
Once the agar has set, finely dice it into tiny cubes with a knife and add half of the agar cubes to the filling.
Cut the dough into three equal pieces, take one piece and wrap the remaining pieces, then on a well-floured surface, roll it into a log about 0.75 inch thick, cut into 1.5-inch pieces, and roll each piece into a 4-inch disk with the center thicker than the edges and thin edges for easy pleating.
To assemble, add 1 tablespoon of filling to the center of each dumpling wrapper, top with 1 teaspoon of the remaining agar, pleat to seal or fold the top, bottom, left, and right edges, join them in the middle, and firmly seal any open seams with fingers, then repeat for all dumplings.
Line a steamer with parchment paper and steam the dumplings for 8-10 minutes until the broth inside becomes liquid, then enjoy.
