vegan soup dumplings
Savor the delightful flavors of vegan soup dumplings, featuring a savory vegetable filling and a rich broth encased in a delicate, chewy wrapper. These plant-based dumplings offer a satisfying and delicious twist on a classic dish, perfect for any occasion.
Ingredients
- For the Dough:
- 2 cups all-purpose flour
- 1/2 cup boiling water
- A pinch of salt
- For the Filling:
- 1 cup shiitake mushrooms finely chopped
- 1 cup napa cabbage finely chopped
- 1/2 cup carrots grated
- 1 tablespoon ginger minced
- 3 cloves garlic minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup vegetable broth for the soup filling
Instructions
- Prepare the Dough:
- Combine flour and salt in a mixing bowl. Gradually add hot water, stirring until a dough forms.
- Knead the dough on a floured surface until smooth, about 5-7 minutes. Cover with a damp cloth and let it rest for at least 30 minutes.
- Make the Broth:
- Prepare a flavorful vegan broth using vegetable stock, soy sauce, ginger, and garlic. Simmer to combine flavors, then cool it down and refrigerate until it firms up.
- Prepare the Filling:
- Finely chop your choice of vegetables, such as shiitake mushrooms, napa cabbage, and carrots. Sauté them with garlic, ginger, and soy sauce until soft.
- Assemble the Dumplings:
- Roll out the rested dough into thin circles. Place a spoonful of filling and a small cube of the firmed broth in the center of each circle. Carefully pleat the edges to seal the dumplings.
- Cook the Dumplings:
- Steam the dumplings in a steamer basket lined with parchment paper or cabbage leaves for about 10-15 minutes, or until the dough is translucent and cooked through.
- Serve:
- Serve hot with a dipping sauce made from soy sauce, vinegar, and chili oil.