Delightful Vegan Soup Dumplings: A Steaming Bowl of Goodness
Soup dumplings, also known as xiaolongbao, are a cherished Chinese delicacy. Traditionally, they are made with meat and rich broth, but the magic of culinary innovation has paved the way for delightful vegan alternatives. In this blog post, we’ll dive into the world of vegan soup dumplings, exploring the best recipe for creating these delectable morsels.
VEGAN SOUP DUMPLING
Elevate your dumpling game with these delectable oil-free vegan sour dumplings. Made with a delicate, homemade dough and a zesty napa cabbage and tofu filling, these dumplings are bursting with flavor without the need for any oil. The secret lies in the tangy and savory sour sauce that infuses every bite with a delightful kick. Perfectly steamed to tender perfection, these dumplings are a guilt-free treat that's both satisfying and healthy. Whether you're a dumpling enthusiast or a newcomer to the world of plant-based cuisine, these vegan sour dumplings are a must-try for your next meal
Ingredients
- FOR THE DUMPLING DOUGH
- 2 Cups All Purpose Flour
- 3/4 Cups Warm Water
- A pinch of salt
- FOR THE SOUR DUMPLING FILLING
- 2 Cups Finely Chopped Napa Cabbage
- 1/2 Cup Finely Chopped Firm Tofu
- 1/4 Cup Finely Chopped Green Onions
- 2 Cloves Garlic, Minced
- 1 Tbsp Soy Sauce (or Tamari)
- 2 Tbsp Rice Vinegar
- 1 Tbsp Lemon Juice
- 1/2 Tsp Sugar
- 1/4 Tsp Salt
- 1/4 Tsp White Pepper
Instructions
- Prepare the Dough
- In a large mixing bowl, combine the all-purpose flour and a pinch of salt.Slowly add the warm water to the flour while stirring with a wooden spoon until a rough dough forms.Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
- Prepare the Sour Dumpling Filling
- In a large skillet, dry saute the finely chopped napa cabbage over medium-high heat for 5-7 minutes until it wilts and any excess moisture evaporates. Lit it cool.
- In a separate bowl, combine the minced garlic, soy sauce, rice vinegar, lemon juice, sugar, salt, and white pepper to create the sour sauce.
- Add the finely chopped tofu and green onions to the sautéed cabbage.
- Pour the sour sauce over the cabbage, tofu, and green onion mixture. Mix well until everything is evenly coated.
- Assemble the Sour Dumplings
- Roll the rested dough into a long cylinder shape and cut it into small pieces (about 1 inch in diameter).
- Roll each piece into a thin, round wrapper (about 3-4 inches in diameter) using a rolling pin.
- Place a spoonful of the sour filling in the center of each wrapper.
- Fold the wrapper in half to create a half-moon shape and pinch the edges to seal.
- Steam the Sour Dumplings
- Place the assembled sour dumplings in a steamer lined with parchment paper or cabbage leaves to prevent sticking.
- Steam the dumplings for 15-20 minutes until the wrappers become translucent and slightly translucent.
