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Continued from previous post about Homemade dumplings soup, this time I made it vegan. I used tofu and different types of mushrooms for the filling. Since the store-bought wonton sheets are not stretchy enough, I couldn’t shape the dumplings like how I shaped them in previous post. I have to shape the vegan dumplings into an envelop shape and fry them (not boil) to cook while keep them in shape. And instead of using dried shrimps in the broth, I used shiitake mushroom for the rich umami flavor. Everything else stays the same. So let’s make it!
Ingredients: (for 3-4 servings)
- Filling:
- Tofu: ~220 grams (1/2 block, extra firm)
- Shiitake mushroom (fresh or dry): 2 mushrooms (~ 12 grams)
- Black mushroom: 1 mushroom (~ 7 grams)
- Baby carrots: 2 carrots (~24 grams)
- Spring onion: 1 whole spring onion
- Shallot: 1/4 of big shallot
- Garlic: 2 cloves
- Seasoning for the filling:
- Vegan oyster sauce: 1 teaspoon
- Mushroom bouillon powder: 1.5 teaspoons
- Sesame oil: 1 teaspoon
- Black pepper: 1/2 teaspoons
- About 30-40 wonton sheets
- Cooking oil for frying
- Broccoli and carrots (optional, since it is a homemade version, I love to add some broccoli and carrots to have veggies in my meal)
- Broth:
- Vegetable stock: ~1.5 L
- Dried shiitake mushrooms: 2 mushrooms
- “Seasoning liquid” for each bowl:
- Salt: 1/4 tablespoons
- Mushroom bouillon powder (or MSG): 1/4 tablespoons
- Sugar: 1/2 tablespoons
- Water: 20 mL
- Top with few slices of mushroom that cooked in the broth (optional), fresh cilantro and spring onion; sprinkle some more black pepper.
Preparation:
- Making the filling:
- Soak the mung bean vermicelli in cold water for 15 minutes (or hot water for 3 minutes) then drain and cut into short pieces.
- Soak all the dried mushrooms in water for at least 30 minutes to rehydrate them. Might use warm water for faster process. When the mushrooms are fully rehydrated, finely chop them.
- Finely chop the baby carrot, spring onion, garlic and shallot (while the vermicelli and mushrooms are being soaked).
- Rinse the tofu and pad dry with paper towel prior adding to a large bowl. Mash (or smash?) it. Add the cut vermicelli, chopped mushrooms, carrot, spring onion, garlic, shallot and all the seasonings to the tofu bowl. Mix well and let it sit 10-15 minutes for marinating.
- Making the dumplings:
- Place a wonton sheet on a flat surface. Use a dinner spoon and add 1 spoonful of filling to the center of the wonton sheet, brush the edge with cooking oil and shape the wonton into an envelop by folding two pairs of opposite corners together (see photo on the right for better visualization). Repeat until finishing all the filling and wonton wraps. Then fry these “envelop” dumplings (340 F, 5-10 minutes) till slightly yellow (flat face up, corner face down) to keep the shape of the wonton. Don’t forget to remove excess oil with paper towel so that the dumplings are crispy.
- Making the broth: In a large pot, add the vegetable stock, broccoli and carrots (optional), and the dried shiitake mushroom, cover with lid and put on boil (medium-high heat). When the broth is boiling, reduce the heat to low and let it boil for about 10-15 minutes (this step is to soften the dried shiitake mushrooms and extract the flavor to the broth). You can make the broth all at once then freeze it for later use, and save time comparing to making the broth again every time you have a bowl of dumplings.
- Making the “seasoning liquid” for each bowl of dumplings: In a small bowl, combine the salt, sugar and mushroom bouillon powder with water, stir until fully dissolve. You can also add directly to the broth if you serve/enjoy the dumplings immediately, like what I often do. (This step can be done while boiling the broth)
- Serving:
- Add the “seasoning liquid” to a dinner bowl and pour the hot broth into it. Then add fried the dumplings (If you already add the “seasoning liquid” to broth, just simply pour it to the dumplings bowl).
- Top with a few slices of shiitake mushroom (optional), fresh cilantro and spring onion; sprinkle some more black pepper then… enjoy!
Total time:
- If you serve all the dumplings at the same time: 30 minutes (for rehydrating the mushrooms and prepare the ingredients) + 15 minutes (for marinating) + 65 minutes (for making the dumplings) + 20 minutes (for the broth) = 2 hours and 10 minutes (sorry that it takes a long time!)
- If you make the broth and dumplings ahead then freeze them, when you make each bowl next time, it only takes 10 minutes to bake the dumplings at 400 F (to maintain the crispy texture) and reheat the broth. That’s what I do so that I can enjoy a hot bowl of vegan dumplings soup every time I want.
And that is how I have my vegan dumplings soup at home! Hope you would enjoy it as well!
Vegan dumplings soup
As promised, I made the vegan dumplings soup this time! This is another recipe for utilizing different types of dried mushrooms for a savory taste.
Servings 4 servings
Calories 350kcal
Ingredients
- 30-40 wraps Wonton wrappers
- Cooking oil for frying
For the fillings:
- ½ block Tofu (1/2 block, extra firm)
- 2 whole Shiitake mushrooms (~ 12 grams)
- 1 whole Black mushroom (~ 7 grams)
- 2 whole Baby carrots (~24 grams)
- 1 whole Spring onion
- ¼ whole Shallot
- 2 cloves Garlic
Seasoning for the filling:
- 1 tsp Vegan oyster sauce
- 1.5 tsp Mushroom bouillon powder
- 1 tsp Sesame oil
- ½ tsp Ground black pepper
For the broth:
- 1.5 L Vegetable stock
- 2 whole Dried shiitake mushrooms
- Broccoli and carrots (optional, since it is a homemade version, I love to add some broccoli and carrots to have veggies in my meal)
“Seasoning liquid” for each bowl:
- ¼ tbsp Salt
- ¼ tbsp Mushroom bouillon powder
- ½ tbsp Sugar
- 20 mL Water
Serving:
- Top with few slices of mushroom that cooked in the broth (optional)
- Top with fresh cilantro and spring onion
- Sprinkle some more black pepper
Instructions
Making the filling:
- Soak the mung bean vermicelli in cold water for 15 minutes (or hot water for 3 minutes) then drain and cut into short pieces.
- Soak all the dried mushrooms in water for at least 30 minutes to rehydrate them. Might use warm water for faster process. When the mushrooms are fully rehydrated, finely chop them.
- Finely chop the baby carrot, spring onion, garlic and shallot (while the vermicelli and mushrooms are being soaked).
- Rinse the tofu and pad dry with paper towel prior adding to a large bowl. Mash (or smash?) it. Add the cut vermicelli, chopped mushrooms, carrot, spring onion, garlic, shallot and all the seasonings to the tofu bowl. Mix well and let it sit 10-15 minutes for marinating.
Making the dumplings:
- Place a wonton sheet on a flat surface. Use a dinner spoon and add 1 spoonful of filling to the center of the wonton sheet, brush the edge with cooking oil and shape the wonton into an envelop by folding two pairs of opposite corners together (see photo on the right for better visualization). Repeat until finishing all the filling and wonton wraps. Then fry these “envelop” dumplings (340 F, 5-10 minutes) till slightly yellow (flat face up, corner face down) to keep the shape of the wonton. Don’t forget to remove excess oil with paper towel so that the dumplings are crispy.
Making the broth:
- In a large pot, add the vegetable stock, broccoli and carrots (optional), and the dried shiitake mushroom, cover with lid and put on boil (medium-high heat). When the broth is boiling, reduce the heat to low and let it boil for about 10-15 minutes (this step is to soften the dried shiitake mushrooms and extract the flavor to the broth). You can make the broth all at once then freeze it for later use, and save time comparing to making the broth again every time you have a bowl of dumplings.
Making the “seasoning liquid” for each bowl of dumplings:
- In a small bowl, combine the salt, sugar and mushroom bouillon powder with water, stir until fully dissolve. You can also add directly to the broth if you serve/enjoy the dumplings immediately, like what I often do. (This step can be done while boiling the broth)
Serving:
- Add the “seasoning liquid” to a dinner bowl and pour the hot broth into it. Then add fried the dumplings (If you already add the “seasoning liquid” to broth, just simply pour it to the dumplings bowl).
- Top with a few slices of shiitake mushroom (optional), fresh cilantro and spring onion; sprinkle some more black pepper then… enjoy!
Notes
If you make the broth and dumplings ahead then freeze them, when you make each bowl next time, it only takes 10 minutes to bake the dumplings at 400 F (to maintain the crispy texture) and reheat the broth. That’s what I do so that I can enjoy a hot bowl of vegan dumplings soup every time I want.