Vegan Soup Dumplings (Xiao Long Bao)

Scale

Broth

Wrapper

Filling

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

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.
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
For the filling: mash tofu in a bowl till 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, 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.
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.
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.

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