These Vegan Soup Dumplings are comforting and delicious. Flavorful broth inside of a thin dumpling shell. These are perfect for a dinner and are worth the time and effort they take to make.
Dumplings are great, but soup dumplings are another level of deliciousness. If you don’t know what it is, it’s a type of Chinese dumpling that has a gelatinized pork broth mixed with the filling. So when the dumpling cooks, the broth melts in the process. Mix it with a vinegar-y soy sauce and it is a match made in heaven. This vegan version is basically the same process as the original dumpling recipes. Plus a few shortcuts to make it faster.
Now I’m not saying making your own soup dumplings is easy or fast, but if you have an afternoon free, this could be something to try. Invite some friends over and make it a dumpling party.
All in all, I hope you try this out. Recipe is below!
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Ingredients for Vegan Soup Dumplings
- Vegan Gelatin. I use the one from Druids Grove, it is the closest thing I have found to animal geleatin, but you can also use agar agar or Kappa Carrageenan. The process will be a little different, so check note below the recipe.
- No chicken bouillon for flavoring the broth. You can also use vegetable bouillon if you can’t find this.
- Ginger
- Mushroom seasoning is made from various dried mushrooms. It is pure umami and is like a natural msg. You can get it at most asian stores or online.
- Green onion
- Veggie Ground. I use Impossible meat. The flavor is muted compared to other brands.
- Flax gel. A lot of dumpling recipes use egg whites to bind the meat together. I prefer using a flax gel to bind it. You can also use ground mountain yam (if you can find it) or a cornstarch slurry.
- Soy sauce
- Dumpling Wrappers. I am not a proficient dumpling maker and I always make it too thick. That’s why I tend to buy it for these types of recipes. You can get it online or at most asian stores. Most packs come with 50 dumpling wrappers. So plan accordingly to how many you want to make.
Storing It and Extra Tips
The best way to store these dumplings is to freeze them. They are less likely to rip and they will be easier to handle. I put them on a reusable baking mat and placed them in the freezer. Once they freeze, then you can move them to other containers.
I know shaping the dumplings can be a little difficult. I am no expert and make it up as I go along, but these are some tips to make it easier.
- I thin the edges of the dumpling wrapper with my dumpling rolling pin. I also wet the edges to make it more flexible.
- Don’t overfill the dumplings or it may rip. I usually do about a teaspoon of filling. Also, make sure the ingredients are minced very small so it doesn’t protrude out.
- When steaming the dumplings, don’t have them too close or they will expand and stick together.
I hope these tips make the journey to learning to make dumplings easier.
Want More?
Try Out Similar recipes below:
Soup Dumplings
Equipment
- 1 dumpling rolling pin
- steamer
Materials
Broth
- 8 grams vegan gelatin (check below for substitiutions) I used Druids Grove brand
- 2 cups water
- 1/2 tbsp chicken boiullon
- 1 tbsp mirin
- 5 g ginger, sliced
- 1 tbsp mushroom seasoning
- 1 green onion
- 1 bay leaf
- pinch of salt to taste
- 1/4 onion
Dumpling filling
- 500 g veggie ground I used Impossible ground
- chopped scallions from 3-4 stalks
- 3 tbsp flax gel (see below)
- 1 tsp salt
- 1/4 tsp white pepper
- 1 tsp ginger grated
- 2 garlic cloves, grated
- 1 1/2 tsp soy sauce
- 1/2 cup water
- 50 dumpling wrapers
Instructions
- To make the broth, add water, bouillon, mirin, ginger, green onion, white onion, and bay leaf
- In a bowl, mix together the vegan gelatin and mushroom seasoning. Add two tbsp of water and mix quickly, then add to broth. Keep mixing as it boils.
- Wait for one minute, then strain the broth. Put it in a container and put it in the fridge. Leave 6 hrs to overnight as it will be fully congealed and ready to cut.
- To prepare the filling, in a bowl, add veggie ground, chopped scallions, flax gel, salt, pepper, ginger, garlic, and soy sauce. Mix and add a little of water at at time until you get a moveable paste.
- Chop the gelatin into tiny chunks. Add in the mix and mix until just combined. Don't overmix. Put in fridge to rest for 15 minutes.
- Once it is ready, you can make the dumplings. Grab one wrapper and lightly flatten the edges with a rolling pin. Use your finger to wet the outside with water. This will make it easier to stick together.
- Add 1-2 tsp of filling to the middle, then crimp the edges together until the filling is fully encased inside. Let rest on a parchment-lined sheet pan to make it easier to store.
- Repeat with all the dumpling wrappers.
- Store in the fridge or freezer until ready to steam.
- To cook, use a bamboo steamer or other type of steamer and steam for 15 minutes until wrapper is cooked and broth is boiling. Eat with or without a dipping sauce. Enjoy!
I hope you try this recipe. If you tried this recipe, let me know in the comments below.