The secret to making vegan soup dumplings? Agar powder. The secret to making vegan soup dumplings that taste amazing? Yummy Tummy Beyond Broth, of course!
1 block medium firm tofu
Half a large head of Napa cabbage, minced
1/2 large onion, minced
1 large carrot, shredded
1/2 pound crimini mushrooms, minced
1/4 cup soy sauce
1 Tbsp sesame oil
Salt and white pepper to taste
1 pack Yummy Tummy Beyond Broth
2 cups water
2 tsp agar agar powder
3 cups flour
1 cup water
**You can replace the flour 1:1 with the gluten free flour blend of your choice. I don’t have a mix but I tried it with 2 parts rice flour to 1 part tapioca flour and the consistency was similar.
To cook: bring a pot of water to boil and reduce heat to medium. Place dumpling steamer on top of the pot and add desired amount of dumplings and bring back to boil. Add half a cup of cold water, and bring to boil again. Repeat with one more half cup of cold water then remove from heat and serve with dark Chinese vinegar.
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