Here are the top best Vegan soup dumplings public topics compiled and compiled by our team
To make the gelatin, combine the mushrooms, onion, ginger, wine, soy sauce, and water in a 3-quart pot. Bring to a boil and then lower the heat. Let the liquid simmer for about 20 minutes. Taste the broth and season for salt. Start with ½ teaspoon salt and add more to taste. You want the broth to have just enough savory flavor, but you don’t want it to be too salty. You will need just 2 cups of the broth. You can save the rest to make another soup.
Combine 2 cups of the hot broth with the agar agar in a small pot over low heat. Whisk constantly until the gelatin dissolves completely. Let cool until you can transfer to a baking dish or storage container. Cover with plastic wrap or a lid and refrigerate until chilled and set, at least several hours or overnight.
To make the filling, preheat a wok over high heat until wisps of smoke rise from the surface. Swirl in the vegetable oil and immediately add the green onions and garlic. Stir vigorously for 10 seconds. Add the spinach and water, and stir-fry for about 30 seconds to cook the spinach. Add the carrots, mushrooms, and bean thread. Stir to combine. Turn the heat to medium low, add the soy sauce, and stir to combine. Add salt to taste, if needed. Add the sesame oil. Stir once again and transfer the filling to a medium bowl. Dig a hole in the middle of the filling and spread it up the wall of the bowl. This will help it cool more quickly. Place in the refrigerator and chill until cool. If the filling is hot, it will melt the gelatin.
Finely mince enough of the gelatin to get about 1 ½ cups. Add the minced gelatin to the filling and stir well to combine.
To make the dough, put the all-purpose flour and bread flour in a large bowl, and stir to combine. Gradually add half the water while stirring with a spatula or a pair of chopsticks. As the dough comes together, add more water. You may or may not need all of the water. Press the dough together; if you can form a ball, you can stop adding water. Form a ball and knead the dough for 4 minutes, or until smooth. Cover the bowl with a damp towel and let the dough rest for 30 minutes at room temperature.
On a lightly floured work surface, knead the dough again for 2 minutes, or until smooth. Divide the dough into 2 portions. Cover one half with a damp towel. Roll the other half into a rope about 1 inch in diameter. Cut the rope into pieces about 1 inch long or about 10 grams each. Using a Chinese rolling pin (dowel), roll out each piece of dough into a 3 ½-inch round. Place about 1 tablespoon of the filling in the center of the wrapper. Gather the edges and twist into a “top knot” above the center of the dumpling (see photo on page 94). Place each dumpling in the steamer basket, leaving about 1 inch of space between dumplings. Repeat with the remaining dough and filling.
If you don’t have enough steamer baskets, place the sealed dumplings on a parchment-lined baking sheet.
Set up the steamer and bring the water to boil over high heat. Line the steamer with steamer paper or perforated parchment and arrange the dumplings in a single layer in the steamer basket.
Steam the dumplings over high heat for 6 to 8 minutes, depending on the size of the dumplings. When done steaming, the dough will transform from opaque to slightly translucent.
Serve immediately, straight from the steamer basket, with vinegar or dipping sauce.
Note: If you aren’t a strict vegetarian, you can use 2 envelopes of Knox brand gelatin powder, which is widely available.