Vegan Xiao Long Bao Dumplings
Ingredients
Broth
- 2 cups water
- 1 tablespoon tamari
- 1 tablespoon veggie bouillon or paste
- 1.5 teaspoons agar agar
Wrapper
- 200 grams flour (double zero or all-purpose)
- 2 teaspoons neutral oil
- 1/2 to 3/4 cup hot water
Filling
- 4 ounces extra firm tofu (pre-pressed, packed to 1/2 cup)
- 1/4 cup dried shiitake mushrooms
- 3 green onions
- 1/4 cup cabbage (shredded and finely chopped)
- 1/4 cup carrots (shredded and finely chopped)
- 1/2 tablespoon sesame oil
- 1 teaspoon dark soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ginger powder
Preparation
On stovetop bring broth ingredients to a boil for about a minute while stirring. Pour into a shallow pan and put in fridge for at least half an hour until agar sets and is firm.
In a food processor, add flour, process on high, slowly add hot water and oil until it forms a smooth ball. Then knead with hands for a couple of minutes. Wrap with kitchen towel and rest for 1 hour.
For the filling, mash tofu in a bowl until crumbly. Add the rest of the filling ingredients.
Once agar has set, use a knife to finely dice into tiny cubes. Add half of the agar to the filling.
Cut dough into three equal pieces. Take one piece and wrap the remaining pieces. On a well-floured surface, roll into a log about 3/4 inch thick, cut into 1.5 inch pieces. Roll each piece into a 4-inch disk leaving the center thicker than the edges. Ensure edges are thin for easy pleating.
To assemble, add 1 tablespoon of filling to the center of dumpling wrapper. Top with 1 teaspoon of remaining agar. Pleat to seal or alternatively, fold the top, bottom, left, and right edges and join in the middle, firmly sealing open seams with fingers. Repeat for all dumplings.
In a steamer lined with parchment paper, steam dumplings for 8-10 minutes until broth returns to liquid.
