Vegetarian soup dumplings are the perfect fusion of delicate dumpling wrappers, savory plant-based filling, and rich, flavorful broth sealed inside. These bite-sized delights, inspired by traditional xiao long bao, offer all the warmth and umami of classic soup dumplings without meat. The secret lies in a gelatinized vegetable broth that melts into a luscious soup when steamed. Whether you’re a dumpling enthusiast or new to homemade dim sum, this recipe delivers a satisfying experience with every bite. Serve them with chili oil, soy sauce, or a tangy black vinegar dip for the ultimate dumpling feast. Let’s get steaming!
Table of contents
Ingredient lineup
To create the perfect vegetarian soup dumplings, gather these essential components for the dough, filling, and flavorful broth inside.
The essentials
- All-purpose flour: the base for a soft, pliable dumpling wrapper.
(Substitute: dumpling flour for a silkier texture.) - Hot water: hydrates the flour, making the dough easier to work with.
(Substitute: warm water for a slightly firmer dough.) - Cornstarch: helps prevent sticking and ensures smooth rolling.
Filling
- Mushrooms: finely chopped for a rich, umami-packed filling.
(Substitute: jackfruit or finely minced tofu for a different texture.) - Napa cabbage: adds moisture and a tender bite to the filling.
(Substitute: bok choy for a slightly sweeter taste.) - Firm tofu: crumbled for extra protein and a hearty texture.
(Substitute: tempeh for a nuttier flavor.)
Soup base (gelatinized broth)
- Vegetable broth: the key to a flavorful soup inside the dumplings.
(Substitute: mushroom broth for deeper umami.) - Agar-agar powder: creates a jelly-like broth that melts when steamed.
(Substitute: konjac powder for a firmer set.) - Soy sauce: enhances the depth of flavor in the broth.
(Substitute: tamari for a gluten-free option.) - Sesame oil: adds richness and a nutty aroma.
Herbs and seasonings
- Garlic and ginger: essential aromatics for depth and warmth.
- Scallions: finely chopped for a fresh, slightly sharp contrast.
(Substitute: chives for a milder flavor.) - White pepper: a mild, earthy heat that enhances the filling.
(Substitute: black pepper for a stronger bite.)
Optional toppings
- Chili oil: drizzled on top for a spicy kick.
(Substitute: sriracha for a smoother heat.) - Black vinegar: balances the richness with acidity.
(Substitute: rice vinegar for a milder tang.) - Crispy shallots: add a crunchy texture to contrast the soft dumplings.
(Substitute: toasted sesame seeds for a nutty crunch.)
Step-by-step directions
Making vegetarian soup dumplings is easier than you think! Just follow these simple steps to achieve the perfect pleats and a delicious, soupy filling.
Prepare the soup base
In a saucepan over medium heat, bring the vegetable broth, soy sauce, and sesame oil to a gentle simmer. Sprinkle in the agar-agar powder, whisking constantly to prevent clumps. Let it simmer for 2–3 minutes until fully dissolved. Transfer the mixture to a shallow dish and chill for 1 hour until firm. Once solid, cut into small cubes—these will melt inside the dumplings when steamed, creating the signature soupy filling.
Make the filling
Finely chop the mushrooms, cabbage, and tofu. In a pan over medium heat, sauté them with sesame oil, garlic, and ginger. Sauté for 5–7 minutes until the mixture softens and any liquid cooks off. Stir in the scallions, white pepper, and a splash of soy sauce for extra umami. Let the mixture cool before gently folding in the chilled soup gel cubes.
Prepare the dough
In a mixing bowl, slowly pour hot water into the flour while stirring with chopsticks or a spoon. Once the dough comes together, move it to a lightly floured surface and knead for 8–10 minutes until it’s smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes—this allows it to soften and relax, making it much easier to roll out later.
Assemble the dumplings
Lightly dust your work surface and rolling pin with cornstarch to prevent sticking. Divide the dough into small balls and roll each into a 3-inch thin circle, adding cornstarch as needed to keep the wrappers smooth and pliable. Place a spoonful of filling in the center of each wrapper, making sure not to overfill for easy sealing. Pleat the edges and pinch firmly to seal, ensuring the soup stays inside while steaming.
Steam and serve
Line a bamboo or metal steamer with parchment paper or cabbage leaves to keep the dumplings from sticking. Arrange them inside with enough space between each one so they don’t touch while steaming. Steam for 8–10 minutes until the wrappers turn glossy and slightly translucent. Serve immediately with chili oil, black vinegar, and crispy shallots for an extra burst of flavor.
Pro oh là là tips
Take your vegetarian soup dumplings to the next level with these expert customizations and perfect pairings.
Customization and variations
- Experiment with fillings: swap mushrooms for roasted eggplant, shredded jackfruit, or mashed chickpeas for a fun plant-based variation.
- Boost the umami: add a spoonful of miso paste or finely chopped dried shiitake mushrooms to the filling for deeper flavor.
- Add some heat: mix chili oil, sriracha, or gochujang into the filling for a bold, spicy upgrade.
- Make it gluten-free: use a mix of rice flour and tapioca starch for a stretchy, gluten-free dumpling wrapper.
- Crispy-bottom dumplings: instead of steaming, pan-fry the dumplings in a little sesame oil, then add water and cover to steam for a crispy, golden crust.
- Herb-infused dough: mix finely chopped cilantro, scallions, or chives into the dumpling dough for a fresh, aromatic bite.
Servings and pairings
- Warm and cozy: enjoy alongside a bowl of miso soup or hot and sour soup for an extra comforting meal.
- Refreshing contrast: sip on a glass of iced matcha latte or citrus-infused green tea to balance the rich flavors of the dumplings.
- Add a crisp side: pair with cucumber salad or spicy pickled veggies for a refreshing, crunchy contrast.
- Elegant plating: garnish with microgreens, sesame seeds, and a drizzle of truffle oil for a restaurant-worthy presentation.
- Perfect contrast: enjoy with scallion pancakes or crispy vegetable tempura—the crunch pairs beautifully with the juicy, tender dumplings.
- Hearty addition: serve alongside a warm bowl of garlic sautéed greens, like bok choy or spinach, for a nutrient-rich complement that enhances the umami depth of the dish.
Frequently asked questions
What nationality are soup dumplings?
Soup dumplings, or xiaolongbao (小笼包), come from China’s Jiangnan region, home to cities like Shanghai and Suzhou. They have since become a staple in Chinese cuisine and are enjoyed worldwide.
Who invented soup dumplings?
Soup dumplings are believed to have been invented in the late 19th century by Huang Mingxian, a restaurant owner in Nanxiang, China. He created them by incorporating a gelatinized broth into the filling, which melts into soup when steamed.
What is the difference between soup dumplings and bao?
Soup dumplings (xiaolongbao) are smaller, delicate dumplings with a thin, pleated wrapper that holds a hot broth and meat or vegetable filling. Baozi, or bao, are larger, fluffier steamed buns with a thicker dough, often filled with meat, vegetables, or sweet pastes. Unlike soup dumplings, baozi do not contain a liquid broth inside.
Are soup dumplings healthy?
Soup dumplings can be part of a balanced diet, as they contain lean protein, vegetables, and broth. However, they may be high in carbohydrates and sodium, especially when store-bought. Making homemade vegetarian soup dumplings allows for more control over ingredients, making them a lighter, nutrient-packed option.
Few things compare to the burst of warm broth and savory filling in homemade vegetarian soup dumplings. With their silky wrappers, fragrant soup, and customizable plant-based filling, they’re a must-try for dumpling lovers. Whether you enjoy them as a main course, a dim sum treat, or alongside a fresh salad, these dumplings elevate any meal.
Have you tried making vegetarian soup dumplings at home? Share your favorite fillings, dipping sauces, or steaming tips in the comments—we’d love to hear how you make them your own.
Now, grab your chopsticks and enjoy every delicious bite. Bon appétit!
Recipe card
Print
Vegetarian soup dumplings
- Total Time: 1 hour 50 minutes
- Yield: 20 dumplings 1x
Ingredients
For the soup gel
- 1 ½ cups vegetable broth
- 1 tbsp soy sauce
- ½ tsp sesame oil
- 2 tsp agar-agar powder
For the filling
- 1 cup mushrooms, finely chopped
- ½ cup napa cabbage, finely chopped
- ½ cup firm tofu, crumbled
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 scallions, finely chopped
- ½ tsp white pepper
- 1 tbsp soy sauce
For the dumpling dough
- 2 cups all-purpose flour
- ¾ cup hot water
- Cornstarch (for dusting)
Instructions
1️⃣ Prepare the soup gel
Simmer broth, soy sauce, and sesame oil. Stir in agar-agar and cook for 2–3 minutes. Pour into a dish and chill for 1 hour until firm. Cut into small cubes.
2️⃣ Make the filling
Sauté mushrooms, cabbage, and tofu with sesame oil, garlic, and ginger until soft. Stir in scallions, white pepper, and soy sauce. Let cool, then fold in soup gel cubes.
3️⃣ Prepare the dough
Mix flour and hot water until a dough forms. Knead until smooth, then cover and rest for 30 minutes.
4️⃣ Assemble the dumplings
Roll dough into thin circles, dusting with cornstarch to prevent sticking. Add filling, pleat the edges, and seal tightly.
5️⃣ Steam and serve
Place dumplings in a lined steamer and steam for 8–10 minutes until translucent. Serve hot with black vinegar, chili oil, and crispy shallots.
Notes
Pro oh là là tip: for extra flavor, drizzle the dumplings with homemade garlic chili crisp before serving—it adds a delicious spicy crunch!
- Prep Time: 40 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes