Introduction in Alex Guarnaschelli’s Style:

Let’s talk about soup dumplings—the kind where you take a bite, and a burst of warm, flavorful broth fills your mouth, followed by the silky dumpling wrapper and a perfectly seasoned filling. Now, imagine that—but completely vegetarian. Yes, it’s possible!

These Vegetarian Soup Dumplings (Xiao Long Bao) are delicate, juicy, and packed with umami goodness. Instead of pork broth, we’re using a rich, plant-based gelatinized broth made from mushrooms and seaweed, which melts beautifully inside the dumpling as it steams. The filling? A perfect combination of savory mushrooms, tofu, and aromatics, creating that same satisfying bite without the meat.

Making these dumplings is a labor of love, but trust me—the moment you taste that delicate wrapper, rich broth, and savory filling, you’ll know every fold was worth it.

Recipe Resume in Todd Wilbur’s Style:

Traditional Xiao Long Bao (Soup Dumplings) get a vegetarian makeover in this savory, umami-packed recipe. The secret? A gelatinized mushroom and seaweed broth that melts inside the dumplings, creating the signature burst of flavorful soup when you bite into them.

The filling is a rich, meaty-tasting combination of mushrooms, tofu, and aromatics, all wrapped in a delicate homemade dumpling wrapper. Perfectly steamed and ready to dip in a tangy black vinegar sauce, these vegetarian soup dumplings are as good as the real thing—maybe even better!

Exciting Story:

I still remember the first time I had soup dumplings at a tiny hole-in-the-wall restaurant in Chinatown. I took a bite, and suddenly, a warm, rich broth flooded my mouth—pure magic. But as a vegetarian, I always wished there was a way to recreate that experience without the meat.

So, after a few (okay, many) failed experiments, I finally cracked the vegetarian soup dumpling code—a deeply umami mushroom broth that turns into a silky, rich soup inside the dumplings. Now, whenever I make these, my family doesn’t even miss the original.

Why You’ll Love These Vegetarian Soup Dumplings

🥟✨ Juicy, Savory & Full of Umami!

✔ Bursting with a rich, plant-based broth—just like the original!
✔ A satisfying, meaty texture without the meat.
✔ Homemade wrappers make them extra delicate & authentic.
✔ Perfect for dumpling lovers looking for a vegetarian option.
✔ Fun & rewarding to make at home!

Cuisine: Chinese / Dim Sum

Tips for the Best Vegetarian Soup Dumplings

✔ Use agar-agar for a stable broth jelly – It melts perfectly inside the dumplings.
✔ Don’t overstuff! – Too much filling can cause dumplings to break.
✔ Seal the dumplings well – You don’t want the soup to leak out!
✔ Steam gently – Too much heat can make them explode.
✔ Eat immediately! – Soup dumplings are best fresh and hot.

Substitutions and Variations

🔹 Gluten-Free? – Use rice paper wrappers instead of flour-based dough.
🔹 Soy-Free? – Swap tofu for mashed chickpeas and use coconut aminos instead of soy sauce.
🔹 Extra Umami? – Add fermented black beans or miso paste to the filling.
🔹 Want a spicy kick? – Add chili oil to the dipping sauce!

Make a Healthier Version

✅ Use whole wheat flour – Adds fiber while keeping the dumplings tender.
✅ Reduce sodium – Use low-sodium soy sauce for a lighter dish.
✅ Steam in bamboo – Helps retain moisture without needing oil!

Closing in Todd Wilbur’s Style:

And there you have it—Vegetarian Soup Dumplings that burst with rich, savory broth in every bite! With a delicate handmade wrapper, umami-packed filling, and steamy, flavorful soup inside, these dumplings are a true labor of love—but worth every step.

Make a batch, steam them up, and get ready for one of the best plant-based dumplings you’ve ever had!

Relevant Categories:

Dim Sum & Dumplings
Plant-Based Asian Cuisine
Comfort Food Classics
Steamed Dishes