Description
For the Vegetarian Soup Broth (Jelly):
- 3 cups water
- 1 cup dried shiitake mushrooms
- 1 sheet kombu (dried seaweed, optional but adds umami)
- 1 tablespoon soy sauce
- ½ teaspoon salt
- 1 teaspoon agar-agar powder (or 2 teaspoons vegan gelatin powder)
For the Dumpling Dough:
- 2 cups all-purpose flour
- ¾ cup warm water
- Pinch of salt
For the Vegetarian Filling:
- 1 cup finely chopped fresh mushrooms (shiitake or cremini)
- ½ cup firm tofu, finely crumbled
- 2 green onions, finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon grated ginger
- ¼ teaspoon white pepper
- 1 teaspoon cornstarch (to help bind the filling)
For the Dipping Sauce:
- 2 tablespoons black vinegar (or rice vinegar)
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- 1 tablespoon finely sliced ginger
Ingredients
Scale
For the Vegetarian Soup Broth (Jelly):
- 3 cups water
- 1 cup dried shiitake mushrooms
- 1 sheet kombu (dried seaweed, optional but adds umami)
- 1 tablespoon soy sauce
- ½ teaspoon salt
- 1 teaspoon agar-agar powder (or 2 teaspoons vegan gelatin powder)
For the Dumpling Dough:
- 2 cups all-purpose flour
- ¾ cup warm water
- Pinch of salt
For the Vegetarian Filling:
- 1 cup finely chopped fresh mushrooms (shiitake or cremini)
- ½ cup firm tofu, finely crumbled
- 2 green onions, finely chopped
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon grated ginger
- ¼ teaspoon white pepper
- 1 teaspoon cornstarch (to help bind the filling)
For the Dipping Sauce:
- 2 tablespoons black vinegar (or rice vinegar)
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- ½ teaspoon sugar
- 1 tablespoon finely sliced ginger
Instructions
Step 1: Make the Soup Jelly (Broth Gelatin)
- In a saucepan, bring water, dried mushrooms, and kombu to a simmer. Cook for 10-15 minutes until rich in flavor.
- Remove mushrooms and kombu, then stir in soy sauce and salt.
- Sprinkle in agar-agar powder, whisking constantly. Simmer for 2 minutes, then remove from heat.
- Pour into a shallow dish and refrigerate for at least 1 hour, until set into a firm jelly.
- Once set, cut the jelly into tiny cubes—this is what will create the soup inside the dumplings!
Step 2: Make the Dumpling Dough
- In a bowl, mix flour and salt. Slowly pour in warm water, stirring until a dough forms.
- Knead the dough for 8-10 minutes, until smooth and elastic.
- Cover and let rest for 30 minutes while you prepare the filling.
Step 3: Make the Filling
- Finely chop the rehydrated mushrooms from the broth and mix with the fresh mushrooms, tofu, green onions, soy sauce, sesame oil, ginger, white pepper, and cornstarch.
- Stir in the broth jelly cubes, folding gently so they don’t break.
Step 4: Roll & Fill the Dumplings
- Divide the dough into small balls (about 1-inch each). Roll each ball into a thin, 3-inch circle.
- Place 1 teaspoon of filling in the center of each wrapper.
- Carefully pleat and seal the edges, making sure to trap the soup jelly inside.
Step 5: Steam to Perfection
- Line a steamer basket with parchment paper or cabbage leaves.
- Arrange dumplings 1 inch apart so they don’t stick together.
- Steam over medium heat for 8-10 minutes, until the wrappers are translucent and the soup has melted inside.
Step 6: Serve & Enjoy!
- Carefully transfer dumplings to a plate.
- Serve hot with the black vinegar dipping sauce and fresh ginger slices.
- Enjoy the magical burst of soup with every bite!