Xiao Long Bao are Chinese steamed dumplings (also known as Shanghai dumplings) that are filled with hot soup! While the most common fillings are pork and crab, we've created a vegan version made with our Textured Vegetable Protein, or TVP®! While these dumpling take a fair amount of effort to make, we think you'll agree they're worth it.
Combine flour and water and knead, adding more flour as needed, until the dough is smooth. Cover the dough and let sit for 30 minutes.
Broth Jelly
Combine agar agar and mushroom broth in a saucepan, bring to a rolling boil, then pour into an 8 x 8-inch pan and refrigerate for 1 hour, or until the resulting jelly sets up.
Filling
In a blender, water, scallions and ginger. Blend until smooth. Pour into a bowl and set aside.
In a sauté pan on medium heat, add sesame oil and minced garlic; sauté for 1 minute. Next, add TVP® and stir, then add scallion mixture along with the remaining filling ingredients. Bring the filling to a boil, then reduce heat and simmer until TVP® softens and sauce thickens. Remove from the heat and let the cool.
Assembly
Place your dough on a floured work surface and lightly knead to remove any air bubbles. Divide into 40 equal balls, then take one (covering the rest with a damp towel) and gently roll into a circle about 3 inches in diameter, keeping the center slightly thicker than the edges.
Remove broth jelly from fridge and cut 40 squares in the pan. Place about 1-2 tablespoons of filling in the middle of each wrapper, along with one square of broth jelly and begin pinching the edges together, closing the dumpling. Continue this process until you have used all the wrappers.
Place a steamer basket over a closely fitting pot with about 2 cups of water in the base; make sure the water does not come to the top of the steam basket. Line each basket with parchment paper and arrange the dumplings with about 1 inch between each. Bring water to a boil and steam dumplings for 15 minutes. Serve with fresh ginger, soy sauce and black vinegar.
