Tasty Vegan Xiao Long Bao Recipe

Coming up with good plant-based versions of traditional dim sum favorites can feel like an impossible task. After all, dishes like xiao long bao are known for their rich, gelatinous broth and tender meat filling – two elements that seem pretty tough to recreate without animal products.

But these vegan xiao long bao prove that with a few clever ingredient swaps and simple techniques, you can make dumplings that are just as satisfying as the original. They’re perfect for weekend dim sum at home, easy to make in bigger batches, and even the most dedicated meat-eaters will ask for seconds.

What Kind of Tofu Should I Use?

For this recipe, extra-firm tofu is absolutely essential – other varieties just won’t give you the right texture for these dumplings. Look for tofu that’s labeled as “extra firm” and comes pre-pressed, which means most of the water has already been removed. If you can only find regular extra-firm tofu, you’ll need to press it yourself between paper towels with a heavy weight on top for about 30 minutes. Fresh tofu from an Asian market tends to have the best texture, but any grocery store brand will work as long as it’s extra firm. Just make sure to pat it dry really well before crumbling it for your filling.

Options for Substitutions

This vegan version of xiao long bao has some flexibility with ingredients, but certain elements are key for success:

• Agar agar: This is essential and cannot be substituted – it’s what helps create the ‘soup’ effect in these dumplings. Regular gelatin won’t work as it’s not vegan and melts at a different temperature.
• Double zero flour: All-purpose flour works fine here, or you can use plain wheat flour. Just avoid whole wheat flour as it will make the wrappers too dense and hard to work with.
• Extra firm tofu: Medium-firm tofu won’t work well here – stick to extra firm. If you can’t find pre-pressed tofu, press regular extra firm tofu for at least 30 minutes to remove excess moisture.
• Shiitake mushrooms: If you can’t find dried shiitakes, you can use fresh ones (about 1 cup chopped), but you’ll need to cook them first to remove moisture. Wood ear mushrooms also work well here.
• Dark soy sauce: Regular soy sauce or tamari can work, but you’ll miss out on the deeper color. Add a tiny pinch of brown sugar to regular soy sauce to mimic dark soy’s flavor.
• Garlic and ginger powder: Fresh ingredients work great here – use 1 minced garlic clove and 1 teaspoon grated fresh ginger instead of the powdered versions.

Watch Out for These Mistakes While Making

The trickiest part of making vegan xiao long bao is getting the broth to properly gel – make sure your agar agar is fully dissolved and activated by bringing the mixture to a complete boil for at least 2 minutes, then cooling it completely until firm. When working with the wrapper dough, avoid adding too much water too quickly – start with 1/2 cup and gradually add more until you achieve a smooth, pliable dough that’s not sticky. The filling texture is crucial for authentic results, so take time to chop all vegetables and tofu very finely (ideally 1/4 inch or smaller pieces) and squeeze out excess moisture from the mushrooms and vegetables to prevent soggy dumplings. For perfect pleats, keep the center of each wrapper slightly thicker than the edges when rolling them out, and work quickly once you start assembling as the wrappers can dry out fast – keep unused dough and wrappers covered with a damp cloth while you work.

What to Serve With Vegan Xiao Long Bao?

These plant-based soup dumplings are perfect with traditional Chinese side dishes and condiments that’ll make your meal feel like a proper dim sum feast! Start with a simple black vinegar and ginger dipping sauce – it’s a must-have for any xiao long bao experience. I like to serve these dumplings alongside some quick-pickled cucumber salad or blanched Chinese broccoli (gai lan) with oyster sauce for a nice mix of textures. You can also add a bowl of hot and sour soup or some simple vegetable fried rice to round out the meal and make it more filling.

Storage Instructions

Keep Fresh: These vegan xiao long bao are best enjoyed fresh off the steamer, but if you have leftovers, place them in an airtight container and keep them in the fridge for up to 2 days. Place a piece of parchment paper underneath to prevent sticking.

Freeze: Good news – you can freeze these dumplings for later! Place the uncooked dumplings on a parchment-lined baking sheet, freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months. No need to thaw before cooking – just steam them for a few extra minutes.

Make Ahead: You can prepare the broth and filling mixture a day ahead and store them in separate containers in the fridge. When you’re ready to make the dumplings, just bring everything to room temperature and start assembling. This makes the process much more manageable if you’re planning to serve these for a gathering.

Preparation Time	60-90 minutes
Cooking Time	8-10 minutes
Total Time	68-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 20-25 g
• Carbohydrates: 90-100 g

Ingredients

• Broth
• 2 cups water
• 1 tablespoon tamari sauce
• 1 tablespoon vegetable bouillon or paste
• 1 1/2 teaspoons agar agar
• Wrapper
• 200 grams flour (preferably double zero, but all-purpose works too)
• 2 teaspoons neutral oil
• 1/2 to 3/4 cup hot water
• Filling
• 4 ounces extra firm tofu, pre-pressed and store-bought (1/2 cup packed)
• 1/4 cup dried shiitake mushrooms (6-7 pieces, rehydrated in cold water and chopped finely)
• 3 green onions, finely chopped (white and light green parts)
• 1/4 cup finely chopped and shredded cabbage
• 1/4 cup finely chopped and shredded carrots
• 1/2 tablespoon sesame oil
• 1 teaspoon dark soy sauce
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ginger powder

Step 1: Prepare the Broth

On the stovetop, bring your broth ingredients to a boil while stirring continuously for about a minute.

Once boiled, pour the hot broth into a shallow pan and place it in the refrigerator.

Allow it to set for at least half an hour until the agar firms up.

Step 2: Make and Rest the Dough

In a food processor, add flour and process on high speed.

Gradually incorporate hot water and oil until the mixture forms a smooth ball.

Once formed, transfer the dough to your hands and knead it for a couple of minutes.

Wrap the dough with a kitchen towel and let it rest for 1 hour to relax the gluten.

Step 3: Prepare the Filling

While the dough is resting, mash tofu in a bowl until it becomes crumbly.

Add the rest of your filling ingredients to the mashed tofu and mix until well combined.

Step 4: Dice the Set Broth

After the agar has set in the broth, use a knife to finely dice it into tiny cubes.

Add half of these agar cubes to the tofu filling mixture and mix well.

Step 5: Roll and Shape the Dough

Divide the rested dough into three equal pieces.

Keep the pieces you aren’t using covered to prevent them from drying out.

Take one piece and, on a well-floured surface, roll it into a log about ¾ inch thick.

Cut this log into 1½ inch pieces.

Then, roll each piece into a 4-inch disk, being mindful to leave the center thicker than the edges to accommodate the filling and facilitate easier pleating.

Step 6: Fill and Seal the Dumplings

Place 1 tablespoon of filling into the center of each dumpling wrapper.

Top the filling with 1 teaspoon of the remaining diced agar cubes.

Pleat the edges to seal the dumplings.

Alternatively, you can opt for an easier method by folding the top, bottom, left, and right edges over the filling, joining them in the middle, and sealing the open seams firmly with your fingers.

Repeat until all dumplings are assembled.

Step 7: Steam the Dumplings

Line a steamer with parchment paper to prevent sticking.

Place the assembled dumplings inside, ensuring they do not touch each other.

Steam them for 8-10 minutes or until the broth within the dumplings returns to a liquid state.

Serve and enjoy your delicious homemade dumplings!