Vegan Chicken Soup Dumplings
Indulge in the comforting flavors of **Vegan Chicken Soup Dumplings**, a plant-based twist on the beloved classic. These dumplings feature a rich, savory filling made from textured vegetable protein (TVP), carrots, mushrooms, and a silky blend of ginger, garlic, and soy sauce. The magic lies in the agar-thickened vegetable broth jelly, which transforms into a luscious soup as the dumplings steam. Encased in tender, vegan-friendly wrappers, each bite offers a burst of heartwarming broth and perfectly seasoned veggies. Ideal for cozy dinners or as a stunning appetizer, this recipe is ready in just an hour and serves up deliciousness with every steamy pouch. Perfect for vegans and dumpling lovers alike, it’s a must-try for anyone seeking creative comfort food.
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Recipe Information
Ingredients
- 4 cups vegetable broth
- 2 teaspoons agar agar powder
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 cloves peeled and minced garlic
- 1 tablespoon peeled and minced ginger
- 2 tablespoons chopped green onions
- 1 cup diced carrots
- 1 cup chopped mushrooms
- 1 cup textured vegetable protein (TVP)
- 30 pieces dumpling wrappers (vegan)
Instructions
In a saucepan, bring 3 cups of vegetable broth to a boil and add agar agar powder. Stir continuously until the agar agar is fully dissolved, about 2-3 minutes.
Pour the broth into a shallow dish and refrigerate until solidified, about 30 minutes.
Once the broth has set, cut it into small cubes. This will become the jelly for the soup dumplings.
In a large skillet over medium heat, add the sesame oil. Sauté the garlic, ginger, and green onions until fragrant.
Add the carrots and mushrooms to the skillet and cook for about 5 minutes until they are tender.
Stir in the textured vegetable protein (TVP) and add the remaining 1 cup of vegetable broth and soy sauce; cook until the liquid is mostly absorbed.
Combine the vegetable mixture and the broth jelly cubes in a large bowl, mixing gently.
Place about 1 tablespoon of the mixture in the center of each dumpling wrapper. Moisten the edges of the wrapper with water, then gather and pinch the edges together to form a pouch, sealing the soup inside.
Bring a pot of water to a boil and place a steamer basket on top. Line the steamer basket with parchment paper to prevent sticking.
Carefully place the dumplings in the steamer basket, leaving some space between each one.
Steam the dumplings for about 8 minutes or until the wrappers appear translucent and cooked through.
Serve immediately, enjoying the rich, savory broth within each dumpling.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3696 mg | 161% | |
| Total Carbohydrate | 231.2 g | 84% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 33.9 g | ||
| Protein | 123.2 g | 246% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 568 mg | 44% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 6808 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
