Vegetarian Chicken Soup Dumplings
Experience the comforting warmth of classic soup dumplings reimagined with a plant-based twist! Our Vegetarian Chicken Soup Dumplings feature flavorful vegetarian chicken pieces, earthy shiitake mushrooms, and a gelatinous vegetable broth made with agar-agar, delivering the iconic burst of savory soup with every bite. The dough, crafted from scratch, wraps the aromatic filling seamlessly, creating dumplings that are tender and perfectly pleated. With hints of ginger, sesame oil, and soy sauce, these dumplings are steamed to perfection, offering a delightful interplay of textures and flavors. Whether served with soy sauce or spicy chili oil, this recipe is an irresistible option for both vegetarians and lovers of Asian comfort food. Ideal for sharing, these soup dumplings are sure to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 200 grams vegetarian chicken pieces
- 100 grams shiitake mushrooms
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 stalks spring onions
- 1 teaspoon ginger
- 500 milliliters vegetable broth
- 2 teaspoons agar-agar powder
- 250 grams all-purpose flour
- 130 milliliters warm water
- 1 teaspoon salt
- 2 tablespoons cornstarch
Instructions
Start by making the soup gel. Heat vegetable broth in a saucepan until just simmering.
Add agar-agar powder, stirring constantly until fully dissolved. Pour the mixture into a shallow dish and let it cool and set in the refrigerator.
While the broth sets, prepare the dumpling dough. In a bowl, mix all-purpose flour and warm water until a smooth dough forms. Cover and let it rest for 30 minutes.
Finely chop the shiitake mushrooms, spring onions, and vegetarian chicken pieces.
In a skillet, heat sesame oil over medium heat. Add mushrooms, chopped vegetarian chicken, soy sauce, grated ginger, and spring onions. Cook until the mixture is fragrant and mushrooms are soft, about 5 minutes. Remove from heat and let it cool.
Once the agar-agar broth has set, chop it into small cubes and mix with the filling mixture.
Divide the dough into 16 equal portions. Roll each into a ball and then flatten into a thin circle about 3 inches in diameter.
Place a tablespoon of filling in the center of each dough circle. Carefully pleat and seal the edges to form a dumpling.
Place the dumplings on a cornstarch-dusted surface to prevent sticking.
Prepare a steamer by lining it with parchment paper. Steam dumplings for about 10 to 15 minutes until the wrappers are translucent and cooked through.
Serve the vegetarian soup dumplings immediately, ideally with a side of soy sauce or chili oil for dipping.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 2.1 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 337 mg | 7% | |
*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.
