The Ultimate Guide to Vegan Soup Dumplings: Recipes, Tips & Secrets

Introduction

Now, years later, I’ve reimagined that same comfort into a plant-based version that fits the way I cook today. Here on The Recipe Trail, every dish carries a story. These vegan soup dumplings are my take on tradition—soft dough, rich broth, and bold flavor, all made without meat or gelatin.

Whether you’re just starting your plant-based journey or searching for a new cozy favorite, this guide will walk you through ingredients, substitutes, folding btechniques, and even where to find VSD ready to steam.

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What Are Vegan Soup Dumplings?

Understanding Traditional Soup Dumplings vs Vegan Versions

The charm of soup dumplings lies in their surprise—bite into one and you’re met with a burst of savory broth. Traditional versions, often called xiao long bao, are filled with pork and gelatin-rich stock that turns liquid when steamed. While undeniably comforting, these classic dumplings aren’t exactly plant-friendly.

Vegan soup dumplings, however, offer the same cozy experience with a completely plant-based twist. Instead of animal-based gelatin, they use natural gelling agents like agar agar or konjac powder to create that signature soup filling. For the stuffing, ingredients like sautéed mushrooms, tofu, tempeh, and even jackfruit mimic the rich textures and deep flavors of traditional meat fillings.

With thoughtful seasoning—think garlic, ginger, soy, sesame oil, and scallions—vegan soup dumplings bring all the umami without compromise. The dough remains thin and tender, encasing a savory, plant-powered core that bursts with flavor just like the original.

In short, you’re not giving up flavor—you’re upgrading it with mindful ingredients and creative cooking.

Cultural Origins and Modern Adaptations

Originating in Shanghai, soup dumplings have long been a favorite in Chinese cuisine. Whether served in bamboo baskets at dim sum or scooped from steaming street stalls, these broth-filled parcels are pure comfort food.

Now, as more people embrace vegetarian and vegan lifestyles, this classic dish has seen a transformation. Chefs around the world are reimagining the traditional xiao long bao into modern vegan dumplings, using seasonal produce and innovative techniques.

From vegan food trucks in Austin to upscale plant-based eateries in Los Angeles, the demand for vegan soup dumplings is growing fast. And it’s not just restaurants—home cooks are getting creative too. Thanks to accessible ingredients and simple tools, anyone can craft dumplings that are both meatless and mouthwatering.

Ingredients Breakdown for Vegan Soup Dumplings

Key Vegan Fillings: Plant-Based Proteins, Mushrooms, and Vegetables

At the heart of every good dumpling is a flavor-packed filling. For vegan soup dumplings, you want ingredients that mimic the depth and richness of meat without relying on any animal products. That’s where umami-heavy vegetables and proteins come in.

Here are some favorites:

Ingredient	Flavor Profile	Texture	Role in Filling
Shiitake mushrooms	Earthy, rich	Meaty	Base flavor + chewiness
Tofu (pressed)	Mild, absorbs seasoning	Soft/firm	Adds protein & body
Tempeh	Nutty, fermented	Dense	Meat substitute
Jackfruit (young green)	Neutral, fibrous	Shredded meat-like	Pulled “meat” effect
Cabbage	Slightly sweet	Crunchy when cooked	Lightens the filling

You’ll often combine these with aromatics like ginger, garlic, scallions, and soy sauce to create layers of flavor. A drizzle of toasted sesame oil at the end ties it all together.

The goal is to build a balanced, juicy vegan filling that holds up well inside the wrapper and complements the soup component.

Vegan Soup Base: Rich Flavor Without Animal Products

One of the most important—and trickiest—parts of making vegan soup dumplings is nailing the broth. Traditionally, this is done with a gelatinized meat stock. But in the plant-based world, we’ve got creative options.

Here’s how to do it:

1. Make a rich vegetable broth: Simmer onions, carrots, celery, mushrooms, garlic, and kombu for umami depth. Add a splash of soy sauce or miso paste for extra punch.
2. Thicken with agar agar: Once you’ve got a deeply flavorful broth, dissolve agar agar powder into the hot liquid (about 1 tsp per cup). Pour into a shallow dish and let it set in the fridge.
3. Dice the gel: Once firm, cut it into small cubes and mix gently into your filling. These cubes will melt during steaming to form the signature soupy center.

Other gelatin alternatives include:

Vegan Gelatin Alternative	Texture	Notes
Agar Agar	Firm, clear	Best for traditional soup texture
Konjac Powder	Slightly firmer	Great low-calorie option
Kanten	Fragile	Softer, melts quickly in steam

How to Make Vegan Soup Dumplings at Home

Step-by-Step Dough Preparation (Gluten vs Gluten-Free)

The dough is the first layer of magic in vegan soup dumplings—it should be soft yet strong enough to hold in all that flavorful broth. Luckily, making dumpling dough at home is simpler than it sounds.

Basic Dumpling Dough Recipe (Wheat-Based):

• 2 cups all-purpose flour
• ¾ cup hot water (not boiling)
• ¼ tsp salt (optional)

Instructions:

1. In a bowl, combine the flour and salt.
2. Slowly pour in hot water, stirring with chopsticks or a fork.
3. Once it starts to clump, knead the dough by hand for about 8–10 minutes until smooth.
4. Cover with a damp cloth and let rest for 30 minutes.

For a Gluten-Free Option:
Use a mix of gluten-free all-purpose flour, xanthan gum, and tapioca starch to get the elasticity right. You may need to adjust the water ratio and knead it longer to avoid crumbling.

Dough Type	Texture	Notes
Wheat-based	Elastic, soft	Easiest to pleat
Gluten-free	Slightly delicate	Needs more care in folding

Filling and Wrapping Techniques for Beginners

Once your dough is rested and filling is ready (don’t forget those little agar agar soup cubes!), it’s time to shape your dumplings.

Rolling the Wrappers:

• Divide the dough into small balls (about 1 inch across).
• Roll each ball into a thin circle, 3–4 inches wide.
• The edges should be thinner than the center to allow easy pleating.

Assembling Vegan Soup Dumplings:

1. Place a wrapper on your palm.
2. Add 1 tbsp of vegan filling + 2–3 cubes of soup gel in the center.
3. Pinch and pleat the edges in a circular motion, sealing the top tightly.
4. Place on parchment paper or a floured surface to avoid sticking.

Tips for First-Time Wrappers:

• Don’t overfill, or they’ll burst during steaming.
• Keep your hands and surface lightly floured.
• Practice a few times—your fingers will remember the folds.

The Secret to a Vegan “Gelatin” Filling

What’s the Best Vegan Gelatin Substitute?

One of the most critical elements in traditional soup dumplings is the gelatin-rich broth that melts into liquid when steamed. In conventional recipes, this is made by boiling bones and meat until collagen thickens into a jelly. But how do you recreate that juicy soup experience in vegan soup dumplings?

You swap collagen for plant-based gelatin alternatives, of course.

The most popular and effective choice is agar agar—a seaweed-derived powder that sets clear, firm gels and holds up beautifully under steam. It’s easy to find, inexpensive, and delivers a nearly identical texture to animal gelatin.

Other worthy options include:

Vegan Substitute	Texture	Best For
Agar Agar	Clear, firm	Closest to gelatin
Konjac Powder	Dense, elastic	Lower calorie, good for thick soups
Kanten (Japanese gelatin)	Softer	Melts fast, good for delicate dumplings

Agar agar is the gold standard—it’s flavorless, reliable, and melts at just the right time during steaming.

Using Agar-Agar, Kanten, or Konjac for Soup Filling

Creating the soupy center for your vegan dumplings is a lot simpler than it looks. Here’s a quick breakdown:

How to Make Vegan Soup Gel:

1. Simmer your broth
   • Use a mix of onions, garlic, ginger, shiitake mushrooms, carrots, and kombu.
   • Season with tamari, rice vinegar, and a touch of sesame oil for umami depth.
2. Add agar agar
   • While the broth is still hot, stir in 1 teaspoon of agar agar powder per cup of broth.
   • Boil gently for 2–3 minutes to activate.
3. Set it
   • Pour into a flat dish and refrigerate for 30–45 minutes.
   • It should set into a firm jelly.
4. Chop and mix
   • Dice into tiny cubes and gently fold into your dumpling filling just before wrapping.

Why cube the gel instead of mixing it directly into the filling? Because you want distinct soup pockets that liquefy during steaming—just like traditional xiao long bao.

Cooking Methods – Steamed vs Pan-Fried Vegan Soup Dumplings

How to Steam Soup Dumplings Perfectly Every Time

Steaming is the classic method for cooking vegan soup dumplings, and for good reason—it keeps the dough tender and ensures the broth inside melts into that signature hot, savory burst.

Here’s how to steam dumplings like a pro:

What You’ll Need:

• A bamboo steamer or metal steaming basket
• Parchment paper or napa cabbage leaves (to prevent sticking)
• A wide, deep pan with a tight-fitting lid

Instructions:

1. Line the steamer with parchment rounds or cabbage leaves.
2. Arrange dumplings with space between them—they expand slightly as they cook.
3. Bring water to a rolling boil in the pan.
4. Set the steamer over the water (make sure it doesn’t touch the dumplings).
5. Steam for 8–10 minutes with the lid closed.
6. Remove from heat and let sit for 1 minute before serving (they’ll be piping hot!).

Pro Tip: Don’t peek while they’re steaming—it drops the temperature and affects the cooking time.

The result? Delicate, juicy vegan soup dumplings with soft wrappers and molten centers.

Can You Fry Vegan Soup Dumplings? Pros & Cons

Yes, you can pan-fry vegan soup dumplings, but it changes the texture and eating experience. Instead of soft and delicate, pan-frying gives them a crispy, golden bottom with a chewy top—similar to potstickers or sheng jian bao.

This style is perfect if you’re craving something with a little crunch but still want that brothy bite.

How to Pan-Fry Vegan Dumplings:

1. Heat 1 tbsp of oil in a non-stick skillet over medium-high heat.
2. Place dumplings flat-side down and let them sear for 2–3 minutes until the bottoms are golden.
3. Add ¼ cup water and cover immediately to steam the tops.
4. Steam-fry for another 5–6 minutes until water evaporates.
5. Remove lid and cook uncovered for 1 more minute for extra crispiness.

Pan-fried dumplings are best served hot with dipping sauces. They lose their soupiness faster, so eat them fresh!

Top Dipping Sauces to Elevate Your Vegan Soup Dumplings

Classic Soy-Vinegar-Garlic Sauce
No vegan soup dumpling experience is complete without a sauce that perfectly complements its juicy, savory essence. The timeless choice? A simple yet flavorful soy-vinegar-garlic mix—a cornerstone in Chinese dumpling tradition.

Ingredients:

• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• ½ tsp toasted sesame oil
• 1 small garlic clove, finely grated
• Optional: pinch of sugar or thin ginger slices

How to Make:
Combine all ingredients and let the sauce rest for 5–10 minutes to allow the garlic’s aroma to soften and blend. This sauce delivers a harmonious blend of salty, tangy, and nutty flavors that perfectly complement the dumplings’ rich broth. A light dip or drizzle instantly enhances every bite.

Fiery Chili Oil & Sesame Sauces
Want to add some heat? Chili oil is the ultimate way to bring spicy warmth and complexity, especially suited to bold, Szechuan-inspired dumplings.

Homemade Vegan Chili Oil:

• 2 tbsp neutral oil (avocado or canola works great)
• 1 tbsp crushed red pepper flakes
• ½ tsp ground Sichuan peppercorns
• ½ tsp toasted sesame seeds
• ½ tsp soy sauce (optional for extra umami)

Instructions:
Warm the oil until shimmering but not smoking, then pour it over the chili flakes and peppercorns. Once cooled slightly, stir in the soy sauce and sesame seeds. Let it sit for 10–15 minutes to infuse. This spicy sauce adds a bold kick to your dumplings.

Creamy Sesame-Soy Dip
For a smooth, nutty touch, this sauce pairs wonderfully with tofu or mushroom-filled dumplings.

Ingredients:

• 1 tbsp tahini or peanut butter
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp maple syrup or agave nectar
• Warm water to thin as needed

Whisk everything together until creamy and silky. This rich, umami-packed dip offers a mellow contrast to the savory dumplings.

Sauce Type	Flavor Notes	Best Paired With
Soy-Vinegar-Garlic	Tangy, savory	Traditional vegan dumplings
Chili Oil	Spicy, aromatic	Bold, mushroom, or spicy fillings
Sesame-Tahini Blend	Nutty, creamy, umami	Mild tofu or vegetable-based dumplings

Vegan Xiao Long Bao – Is It Possible?

Adapting the Classic Xiao Long Bao into a Vegan Version

For many food lovers, xiao long bao is the crown jewel of dumplings. That paper-thin skin, the explosion of hot broth, the umami-packed filling—everything about it screams comfort and tradition. But if you’re living a plant-based lifestyle, is vegan xiao long bao actually achievable?

Absolutely.

In fact, vegan soup dumplings are just a plant-based version of xiao long bao—with a few clever tweaks. You replace the pork gelatin with agar agar soup cubes, and substitute the meat filling with a flavorful mix of mushrooms, tofu, or jackfruit. The key is balance: savory depth, a hint of sweetness, and that magical burst of soup when you bite in.

And just like the traditional version, it all comes down to technique—thin wrappers, precise folding, and perfect steaming.

So yes, not only is vegan xiao long bao possible, but when done right, it’s just as satisfying, if not more.

How Restaurants Are Innovating with Plant-Based Xiao Long Bao

The demand for vegan dumplings has grown rapidly, and top restaurants are taking notice. Innovative chefs across the U.S. are putting their own spin on plant-based xiao long bao, and the results are exciting.

You’ll find variations like:

• Truffle-infused mushroom broth dumplings
• Jackfruit and miso-based xiao long bao
• Charcoal-infused wrappers with shiitake filling

Some popular vegan and vegetarian restaurants now offer seasonal dumpling menus featuring these creative versions. Even traditional dim sum houses in cities like San Francisco, Portland, and NYC are starting to include vegan soup dumplings on their menus.

So whether you’re dining out or making them at home, the plant-based future of xiao long bao is not only real—it’s delicious.

Storage, Freezing, and Meal Prep Tips

How to Store Vegan Soup Dumplings the Right Way

Once you’ve crafted a batch of vegan soup dumplings, you’ll want to keep them fresh—without losing texture or flavor.

For short-term storage:

• Place uncooked dumplings on a parchment-lined tray and refrigerate (not stacked). Use within 24 hours.
• For cooked leftovers, store in an airtight container and reheat by steaming. Avoid microwaving—they can dry out or burst.

Freezing and Reheating Made Easy

Want to prep in bulk? These dumplings freeze beautifully when raw.

Quick-Freezing Instructions:

1. Arrange uncooked dumplings on a tray—no touching.
2. Freeze until solid, then transfer to a sealed container.
3. Label and freeze for up to 2 months.

To cook: Steam directly from frozen for 10–12 minutes—no need to thaw.

Storage Type	Shelf Life	Reheat Method
Fridge (raw)	1 day	Steam only
Freezer (raw)	2 months	Steam from frozen
Fridge (cooked)	2–3 days	Steam or pan-fry

Where to Find Vegan Soup Dumplings (Shops, Brands & Delivery)

Best Store-Bought Vegan Soup Dumplings

If making your own feels like a weekend project, don’t worry—several brands now offer convenient, frozen vegan soup dumplings.

Top picks:

• Trader Joe’s (seasonal vegan dumplings – not always broth-filled)
• Nasoya (tofu-based dumplings – widely available)
• Dumpling Daughter (mushroom dumplings – online only)

These may not all have soup centers, but they offer that rich, dumpling-style experience. Always read labels—look for “vegan xiao long bao” or “plant-based soup dumplings.”

Where to Eat Vegan Dumplings

In larger cities, you’ll find vegan soup dumplings on menus at Asian-inspired restaurants and vegan diners. Places like Shizen in San Francisco, The Bao in NYC, and Steamed Organic in LA are known for their creative plant-based options.

Even better? Some now offer nationwide shipping through platforms like Goldbelly or their own websites.

Conclusion

Whether you’re new to plant-based cooking or a seasoned vegan looking to explore the cozy world of vegan soup dumplings, this guide was designed to walk you step-by-step through the process. From making silky dumpling dough to crafting rich, flavorful vegan broth with agar agar, you’ve now got everything you need to bring this classic dish to life—without the meat, but with all the flavor.

And if you’re short on time? Don’t worry—there are great store-bought options and restaurants serving up delicious plant-based versions nationwide.

Remember: like any great recipe, these dumplings are more than food—they’re a story, a memory, and a celebration in every bite.

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Vegan Soup Dumplings FAQs