Vegan Soup Dumplings (Xiao Long Bao)

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Vegan Soup Dumplings (Xiao Long Bao)

Vegan Soup Dumplings (Xiao Long Bao)




  • 2 cups of water
  • 1 tbsp tamari
  • 1 tbsp veggie bouillon/paste
  • 1 ½ tsp agar agar


  • 200 g flour (double zero flour recommended but you can use all purpose flour)
  • 2 tsp neutral oil
  • ½¾ cup hot water


  • 4 ounces store bought pre pressed extra firm tofu (½ cup when packed)
  • ¼ cup dried shiitake mushrooms (6-7 ct) hydrated in cold water then finely chopped
  • 3 green onions finely chopped (whites & light green parts)
  • ¼ cup each of cabbage & carrots shredded & finely chopped
  • ½ tbl sesame oil
  • 1 tsp dark soy sauce
  • ½ tsp salt, ½ tsp sugar
  • ¼ tsp white pepper
  • ¼ tsp garlic powder
  • ¼ tsp ginger powder 


  1. On stovetop bring broth ingredients to a boil for about a minute while stirring. Pour in a shallow pan. Put in fridge at least one half hour till agar sets & is firm.
  2. In a food processor add flour, process on high, slowly add hot water & oil. It will soon form a smooth ball. Then knead with hands a couple of minutes. Wrap with kitchen towel & rest 1 hr
  3. For the filling: mash tofu in a bowl till crumbly. Add the rest of the filling ingredients.
  4. Once agar has set, use a knife to finely dice into tiny cubes. Add half of the agar to the filling.
  5. Cut dough into three equal pieces. Take one piece, wrap remaining pieces. On a well floured surface, roll into a log about ¾ in thick, cut into 1 ½ in pieces. Roll each piece into a 4 in disk leaving the center thicker than the edges. Make sure edges are thin for easy pleating.
  6. To assemble, add 1 tbl of filling to the center of the dumpling wrapper. Top with 1 tsp of remaining agar. Pleat to seal. Repeat. Or an easier option: just fold the top, bottom, left, & right edges & them join in the middle & firmly seal open seams with fingers.
  7. In a steamer lined with parchment paper steam dumplings 8-10 min till broth returns to a liquid. Enjoy!


Find more of Sara’s recipes on @thevegansara.


  1. I’ve been searching for real soup dumplings for years. I really liked this recipe. I wish the gel would have set a bit more, maybe a Tbl of agar agar instead of 1.5 tsp. I’ll get better at the dough next time, I had a bit of a learning curve. It attached the itch!

  2. Tried this recipe last night. I meant to half it and accidentally made the full account. It’s a good thing I did because my partner and I ate all of them. Other than trying to get the dumplings to be a nice shape, it was really easy to make. Would make again!

    • Hi Alik! If you read the recipe steps carefully, you’ll see that the broth ingredients are boiled together, then cooled in the fridge until firm (the agar agar acting as a binding/setting agent allowing it to go from liquid to firm state), then diced into fine cubes and added to the tofu filling. So yes, the broth is inside the dumplings, first in its firm form while they’re being assembled, and then melting back into liquid when the dumplings are steamed. Hope this helps!


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