Vegan Dumpling Soup Recipes

VEGAN SOUP DUMPLINGS (XIAO LONG BAO)

Steps:

• On stovetop bring broth ingredients to a boil for about a minute while stirring. Pour in a shallow pan. Put in fridge at least one half hour till agar sets & is firm.
• In a food processor add flour, process on high, slowly add hot water & oil. It will soon form a smooth ball. Then knead with hands a couple of minutes. Wrap with kitchen towel & rest 1 hr
• For the filling: mash tofu in a bowl till crumbly. Add the rest of the filling ingredients.
• Once agar has set, use a knife to finely dice into tiny cubes. Add half of the agar to the filling.
• Cut dough into three equal pieces. Take one piece, wrap remaining pieces. On a well floured surface, roll into a log about ¾ in thick, cut into 1 ½ in pieces. Roll each piece into a 4 in disk leaving the center thicker than the edges. Make sure edges are thin for easy pleating.
• To assemble, add 1 tbl of filling to the center of the dumpling wrapper. Top with 1 tsp of remaining agar. Pleat to seal. Repeat. Or an easier option: just fold the top, bottom, left, & right edges & them join in the middle & firmly seal open seams with fingers.
• In a steamer lined with parchment paper steam dumplings 8-10 min till broth returns to a liquid. Enjoy!

VEGGIE DUMPLING SOUP (VEGAN)

Steps:

• Heat oil; add onion, leek, bay leaf, thyme, and parsley.
• Cook on a low setting for 10 to 12 minutes until soft and translucent.
• Bring up the heat to medium or medium-high.
• Add the carrots, celery, and garlic.
• Stir occasionally until carrots are done or mostly done, 10 minutes or so. When vegetables are cooked, stir in the nutritional yeast flakes; they will get creamy with the veggies and oil.
• Add 8 cups water (2 quarts), and salt.
• Cover and bring to a boil.
• While water is coming up to a boil (it will do so quickly!) put the dumplings together.
• DUMPLINGS:.
• Mix wet in one bowl, dry in another. Pour wet into dry and combine until a heavy dough forms.
• Knead on lightly floured surface for 1 minute. If dough is sticky add a bit more flour until it is fairly dry.
• Let dough rest 5 minutes.
• Roll out to 1/8" thickness and cut into 2 x 1" strips (or whatever size you find easy to work with though they'll take a lot longer to cook if they are bigger).
• Drop into boiling broth; cover and simmer 20 to 35 minutes.
• The non-egg version needed to cook longer than my original version, but I'm also high altitude. Taste for doneness. They'll seem mealy if they're not done yet. When done they are sort of like thick noodles or a biscuit or something. Yummy and hearty. If in doubt, let them cook another 5 minutes and taste again.

VEGETABLE DUMPLING SOUP RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine flour, baking powder, and salt with a spatula. Form a well in the middle of the dry mixture and add 2 tablespoons olive oil and warm water. Mix until dough forms in to a sticky ball. Cover with a dish towel and set aside.
• In large pot or Dutch oven, add the olive oil over medium heat. Once the oil begins to shimmer, add the onion and carrot and cook for about 4-5 minutes, or until the onions are semi-translucent.
• Add in the garlic, dill, sage, thyme, and pepper, and cook for 2-3 more minutes until herbs are fragrant.
• Stir in potatoes, vegetable broth, and bay leaves, and bring to a boil. 5. Reduce heat to medium-high and simmer about 8 minutes or until potatoes are about 75 percent cooked through.
• Carefully drop in dollops of the dumpling dough, about 1 inch (2-cm) in diameter.
• Let dumplings simmer for about 10 minutes, or until chewy and cooked through.
• To serve, garnish with lots of fresh parsley.
• Enjoy!