Vegan Xiao Long Bao Dumplings
Ingredients
Broth
- 2 cup water
- 1 tbl tamari
- 1 tbl veggie bouillon/paste
- 1 1/2 tsp agar agar
Wrapper
- 200 g flour (double zero flour recommended but you can use all purpose flour)
- 2 tsp neutral oil
- 1/2-3/4 cup hot water
Filling
- 4 ounces store bought pre pressed extra firm tofu (1/2 cup when packed)
- 1/4 cup dried shiitake mushrooms (6-7 ct)
- 3 green onions finely chopped (whites & light green parts)
- 1/4 cup each of cabbage & carrots shredded & finely chopped
- 1/2 tbl 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
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 agar sets and is firm.
In a food processor, add flour, process on high, and 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.
Mash tofu in a bowl until crumbly and add the rest of the filling ingredients.
Once agar has set, 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 1.5-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.
Add 1 tablespoon of filling to the center of each dumpling wrapper, top with 1 teaspoon of the remaining agar, pleat to seal, and repeat the process.
In a steamer lined with parchment paper, steam the dumplings for 8-10 minutes until the broth returns to liquid and enjoy.
Assembly tips
For an easier pleating option, fold the top, bottom, left, and right edges and then join in the middle and firmly seal open seams with fingers.
