If you’ve ever stepped into a bustling Chinese dim sum restaurant, the mere thought of those delicate, soup-filled dumplings-Xiao Long Bao-might make your taste buds tingle. Traditionally filled with a juicy pork mixture, these little parcels of perfection are celebrated for their thin, almost translucent skin and the savory broth that bursts with flavor the moment you take a bite.
But here’s the exciting twist: you don’t need meat to achieve a Xiao Long Bao that’s equally satisfying and rich in flavor. Our vegetarian version combines a medley of mushrooms, tofu, and aromatic seasonings to mimic the meaty umami, while keeping the dish wholesome and plant-based. Whether you’re a vegetarian, looking to reduce meat consumption, or simply curious about recreating authentic flavors in a novel way, this recipe is an absolute treat. And the best part? Once you get the technique down, you can customize the fillings endlessly.
Let’s roll up our sleeves and dive into this culinary adventure!
Vegetarian Xiao Long Bao Recipe
Xiao Long Bao are essentially soup dumplings, meaning they’re more than just dumplings-they’re miniature flavor bombs. Achieving the iconic ’soup inside a dumpling’ experience requires crafting a gelatinous broth (from vegetarian ingredients) that melts into liquid once steamed. The magic happens when the delicate dough hugs the flavorful filling, creating that iconic burst of warmth and taste.
In this vegetarian version, the filling uses:
- Mushrooms for earthy umami
- Silken tofu for smoothness and texture
- Vegetable broth gelatin for the soup inside
The result? Dumplings that not only look authentic but also deliver a satisfying mouthful of flavor that will impress even the most devoted Xiao Long Bao lovers.
Ingredients Needed
Here’s what you’ll need to create roughly 20-25 dumplings:
For The Dough
- 2 cups all-purpose flour
- ¾ cup warm water
- Pinch of salt
For The Filling
- 1 cup finely chopped shiitake mushrooms (or a mix of shiitake and cremini)
- ½ cup finely crumbled silken tofu
- 1 small carrot, finely grated
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons vegetable broth
For The Soup Gelatin
- 1 cup vegetable broth
- 1 tablespoon agar-agar powder (or gelatin if not strictly vegetarian)
Optional Garnishes
- Chopped scallions
- Fresh cilantro
- Light drizzle of soy sauce or black vinegar
Cooking Instructions
-
Prepare The Soup Gelatin
- Heat 1 cup of vegetable broth until boiling.
- Slowly whisk in agar-agar powder. Simmer for 2-3 minutes until completely dissolved.
- Pour into a shallow dish and chill in the fridge until set.
- Once set, cut into small cubes to incorporate into the filling.
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Make The Dough
- In a large bowl, mix flour and salt.
- Gradually add warm water while stirring, until a sticky dough forms.
- Knead on a floured surface for 8-10 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
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Prepare The Filling
- Sauté garlic and ginger in sesame oil until fragrant.
- Add mushrooms, carrot, and crumbled tofu. Cook for 5-7 minutes until mushrooms release moisture.
- Stir in soy sauce, sugar, and vegetable broth. Allow the mixture to cool slightly.
- Gently fold in the gelatin cubes.
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Assemble The Dumplings
- Roll dough into a long log and cut into small pieces.
- Roll each piece into a thin circle, about 3 inches in diameter.
- Place 1 teaspoon of filling in the center, carefully pleat the edges, and seal the dumpling at the top.
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Steam The Dumplings
- Line a bamboo steamer with parchment paper or cabbage leaves.
- Place dumplings, leaving space between each.
- Steam over boiling water for 8-10 minutes until the dough is tender and slightly translucent.
-
Serve
- Transfer carefully to a plate, garnish with scallions or cilantro, and enjoy with a side of black vinegar or soy dipping sauce.
Ingredient Science Spotlight
Understanding the role of each ingredient elevates your cooking from ’good’ to “professional-level”.
- Mushrooms: Packed with natural umami compounds like glutamates, they mimic the savory richness of meat.
- Silken tofu: Adds a creamy texture that contrasts with the chewy dough, creating a luxurious mouthfeel.
- Agar-agar: This plant-based gelatin sets the broth cubes, ensuring the soup inside remains liquid once steamed. Unlike regular gelatin, agar-agar sets at room temperature and is entirely vegetarian.
- Sesame oil & soy sauce: These enhance depth and aroma, giving the filling its characteristic Asian flavor profile.
Expert Tips
- Dough thickness matters: Too thick, and the dumpling feels heavy; too thin, and it may tear. Aim for 1.5-2 mm.
- Cool the filling: Always let the filling cool slightly before adding gelatin to avoid melting it.
- Pleating technique: Don’t worry about perfect pleats; even rustic folds taste amazing if the filling is flavorful.
- Use parchment or cabbage leaves: Prevent sticking and preserve the dumpling’s shape.
- Steam, don’t boil: Boiling may cause dumplings to burst and lose their soup.
Recipe Variations
- Spicy Vegetarian: Add finely chopped chili peppers or a teaspoon of chili oil into the filling.
- Seafood Twist: Incorporate minced vegetarian shrimp or imitation crab for a pescatarian-friendly version.
- Cheesy Surprise: Add a tiny cube of vegan cheese for a gooey, melty center alongside the broth.
- Herbaceous Delight: Mix in finely chopped fresh herbs like basil or cilantro to refresh the filling.
Final Words
Making vegetarian Xiao Long Bao is not just cooking; it’s a culinary adventure, a tactile and aromatic experience that’s deeply satisfying. Each bite carries a story: the careful pleating, the rich umami filling, the surprise of the soup inside. It’s a dish that impresses guests, delights family members, and provides an excellent introduction to the artistry of Chinese dumpling making-all without meat.
FAQs
What Is A Vegetarian Xiao Long Bao?
A vegetarian xiao long bao is a plant-based version of the traditional Chinese soup dumpling. Instead of the usual pork filling, it uses vegetables, mushrooms, tofu, and sometimes plant-based protein to create a savory, flavorful filling. The key element of a xiao long bao is the broth inside the dumpling, which is typically made using vegetarian-friendly ingredients like agar-agar or mushroom broth.
How Do You Make The Broth Inside Vegetarian Xiao Long Bao?
To make the broth for vegetarian xiao long bao, you can use agar-agar (a plant-based gelatin substitute) combined with vegetable broth, mushroom broth, or even miso soup. The broth is boiled, then mixed with agar-agar to set it into a gel-like consistency. This gel is then cut into small pieces and added to the dumpling filling to provide the signature soupiness when steamed.
What Is The Best Filling For Vegetarian Xiao Long Bao?
The best filling for vegetarian xiao long bao typically consists of finely chopped vegetables like cabbage, shiitake mushrooms, and bamboo shoots. You can also add tofu for a more substantial texture. To enhance flavor, ingredients like ginger, garlic, soy sauce, and sesame oil are used. Some variations also include plant-based proteins or tempeh.
How Do You Wrap Vegetarian Xiao Long Bao?
To wrap vegetarian xiao long bao, roll out the dough into thin circles. Place a spoonful of the filling in the center of the dough, along with a small piece of set broth. Carefully fold the edges of the dough upward, pinching the top to create pleats. The dumpling should resemble a small pouch. Make sure the pleats are tightly sealed to avoid leakage during steaming.
Can You Make The Dough For Vegetarian Xiao Long Bao At Home?
Yes, the dough for vegetarian xiao long bao can easily be made at home using basic ingredients like all-purpose flour, water, and a pinch of salt. The dough is kneaded until smooth and elastic, then rolled out into thin circles for wrapping. Some recipes may call for a bit of oil or a small amount of cornstarch to give the dough a more delicate texture.
How Long Do You Steam Vegetarian Xiao Long Bao?
Vegetarian xiao long bao typically require around 8 to 10 minutes of steaming. It’s important to steam them on medium-high heat, ensuring the dumplings cook thoroughly without becoming soggy. Steaming times may vary slightly depending on the size of the dumplings and the heat of your steamer.
Can I Make Vegetarian Xiao Long Bao Ahead Of Time?
Yes, you can prepare vegetarian xiao long bao in advance. You can either refrigerate the uncooked dumplings for up to 24 hours or freeze them for longer storage. To cook frozen dumplings, simply steam them directly from the freezer, adding a couple of extra minutes to the steaming time.
What Is A Good Dipping Sauce For Vegetarian Xiao Long Bao?
A classic dipping sauce for vegetarian xiao long bao typically consists of soy sauce, rice vinegar, and a small amount of sesame oil. You can also add a few slices of ginger or a pinch of chili flakes to add extra flavor. Some people like to add a bit of sugar or garlic for sweetness and depth.
Can I Use Store-bought Wrappers For Vegetarian Xiao Long Bao?
Yes, you can use store-bought dumpling wrappers if you don’t want to make the dough from scratch. Look for thin, round dumpling wrappers that are typically used for xiao long bao or dumplings. Just ensure they are vegetarian-friendly, as some may contain egg or other non-vegetarian ingredients.
How Do You Store Leftover Vegetarian Xiao Long Bao?
Leftover vegetarian xiao long bao can be stored in an airtight container in the refrigerator for up to 2 days. If you want to store them for a longer period, you can freeze the dumplings before steaming. To reheat, steam them again or pan-fry them for a crispy texture, but be careful not to overcook them.