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Soup Dumplings

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.
Prep Time45 minutes
Active Time2 hours
Total Time2 hours 45 minutes
Course: Dinner, Steamed
Cuisine: Asian, Chinese
Keyword: Dumplings, ginger, green onion, Soup
Yield: 50 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!