Vegan Xiao Long Bao Dumplings

1. Bring broth ingredients to a boil on the stovetop for about a minute while stirring, then pour into a shallow pan and refrigerate for at least half an hour until the agar sets and is firm.

2. In a food processor, add flour and process on high while 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.

3. For the filling, mash tofu in a bowl until crumbly, then add the remaining filling ingredients.

4. Once the agar has set, use a knife to finely dice it into tiny cubes and add half of the agar cubes to the filling.

5. 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 3/4 inch thick, cut into 1 1/2 inch pieces, and roll each piece into a 4-inch disk, leaving the center thicker than the edges and ensuring the edges are thin for easy pleating.

6. 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.

7. In a steamer lined with parchment paper, steam the dumplings for 8-10 minutes until the broth returns to a liquid state.

Notes

1. This recipe makes 20-22 dumplings.