🥟 A Vegan's Guide to Soup Dumplings (Xiao Long Bao!)

🥟 A Vegan's Guide to Xiao Long Bao (Soup Dumplings!) 🥟

Xiao Long Bao, or soup dumplings, are a true culinary marvel. They are delicate, pleated dumplings filled with a savory filling and a burst of hot, delicious soup. They are a beloved delicacy in Chinese cuisine. However, for those on a vegan diet, this amazing dish is traditionally off-limits.

But what if you could create that same magical, soupy explosion using only plant-based ingredients? The great news is, you can! Making vegan soup dumplings is a fun and rewarding kitchen project. The secret is a clever plant-based trick that replicates the magic of the original.

This guide will explain the secret non-vegan ingredient and show you how to make your own at home. A batch of steamy, comforting dumplings is the perfect meal for a cool autumn evening here in Bursa. 🍂

🤔 Why Aren't Traditional Soup Dumplings Vegan?

The problem with traditional Xiao Long Bao lies in both the filling and, most importantly, the soup. Both are made from animal products.

What is in the Filling?

The classic filling is almost always made with minced or ground pork. This is the first and most obvious non-vegan component.

How do they get the soup inside?

This is the magic and the main challenge. The "soup" inside the dumpling is not a liquid when it is being made. It is a solid, jellied pork or chicken broth. This broth is very rich in natural gelatin from the animal bones. The gelatin causes the broth to set into a firm jelly when it is cold. This jelly is then chopped up and mixed into the pork filling. When the dumpling is steamed, the jelly melts back into a hot, savory soup.

Since gelatin is an animal product, this is what makes traditional soup dumplings impossible for vegans to eat.

✅ What is the Secret to Making Vegan Soup Dumplings?

To create a delicious vegan soup dumpling, we need to replace both the filling and the gelatin. The filling is the easy part. The soup is where the clever trick comes in.

What do you use for the filling?

The pork can be replaced with a delicious, savory mixture of finely chopped shiitake mushrooms and firm tofu. Seasoned with ginger, garlic, and soy sauce, this mixture is a fantastic and flavorful substitute.

How do you make the vegan 'soup'?

To create the jellied broth, we use a powerhouse plant-based ingredient called agar-agar. Agar-agar is a gelling agent derived from seaweed. It is the perfect vegan substitute for gelatin.

How to do it: You will make a very rich and flavorful vegetable broth (with lots of mushrooms and aromatics). You then dissolve the agar-agar powder in the broth and let it cool in the refrigerator. It will set into a very firm jelly. You can then chop this jelly into tiny cubes and mix it into your cold mushroom and tofu filling.

- How Do You Make and Eat Them?

Once you have your filling, the process is like making any other dumpling. You must use store-bought or homemade dumpling wrappers that are egg-free. You place a spoonful of the filling in the center, and then carefully pleat the edges to seal the dumpling completely.

The dumplings are then steamed in a bamboo steamer for about 8-10 minutes. This cooks the filling and melts the jellied broth into a hot soup. Serve them immediately with a dipping sauce of black vinegar and finely slivered ginger. The proper way to eat them is to place one on a spoon, bite a small hole to slurp out the hot soup, and then eat the rest of the dumpling. Enjoy! ✨