-
60
minPrep Time -
15
minCook Time -
75
minReady in -
perYield -
300
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dumplings
- Allergens:soy,wheat
- Seasons:All
- Cuisines:Asian
- Courses:dairyfree,easyfingerfoods
Recipe Description
These vegan Xiao Long Bao, or Chinese soup dumplings, are an authentic experience you won’t forget. The secret is in the savory mushroom broth that turns gelatinous when cooled and liquid when steamed.
Ingredients
- 4 cups vegetable broth
- 1/4 cup agar-agar flakes
- 1 cup finely chopped mushrooms
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 green onion, finely chopped
- Dumpling wrappers
- Ginger slices for serving
Steps:
- In a saucepan, combine vegetable broth and agar-agar. Bring to a boil, then simmer until agar-agar is fully dissolved.
- Add mushrooms, soy sauce, sesame oil, and green onion to the broth. Remove from heat and let cool until mixture becomes gelatinous.
- Cut the gelatinous mixture into small cubes.
- Place a cube of the gelatinous broth mixture and a slice of mushroom in the center of a dumpling wrapper.
- Wet the edges of the wrapper with water, gather the edges above the filling, and twist to seal.
- Serve hot with ginger slices and soy sauce.
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