LEE KUM KEE

Vegan Smoked Tofu Dumpling Soup

Makes 20 dumplings

Inspired by the Soup Dumpling at Taikang Tang Bao

These Vegan dumplings are an umami hit of deliciousness. The trick is marinating the tofu in the mushroom vegetarian stir-fry sauce for a richer flavour. 

Ingredients

50g Smoked Tofu cubed
40g Organic firm Tofu, mashed up
60g Tenderstem broccoli stems, finely chopped
10 sheets dumpling skins, shop bought
1 spring onion, finely chopped
1 inch freshly grated root ginger
For the Seasoning
1 tbsp Lee Kum Kee Mushroom Vegetarian Stir-fry sauce
1 tbsp Bouillon Powder
1/4 cube grated vegetable stock
1/4 tsp sugar
1/4 tsp white pepper
1/2 tsp salt
For soup broth
700ml  organic vegetable stock
100g oyster mushrooms, whole
200g French beans, sliced on deep angle
2 pinches ground white pepper
1/2 tsp salt
For garnishing
Sliced spring onion
Red chilli, julienne pieces
Coriander leaves

Method

1 Finely chop the Tenderstem broccoli.
2 In a bowl, mix thoroughly the grated ginger and spring onion with the tofu and the smoked tofu.
3 Add the rest of the seasoning ingredients listed and mix well.
4 Place a dumpling skin between your palm and fingers, put 2 generous teaspoons of the vegetable mixture in the middle of the skin and fold one half over the other. Dip your finger in water and wet all around the edges of the dumpling. Press to seal the edge together. To make the dumpling more decorative, fold the ends.
5 Heat a pan and add 1 litre of organic vegetable stock, add oyster mushrooms, French beans. When the broth comes to simmer, gently drop the dumplings into the broth and season it with light soy sauce, dark soy sauce, ground white pepper, sliced red chilli and bring to the boil.
6 Stir occasionally to prevent sticking. The dumplings are cooked when they all float on the surface (about 2-3 minutes).
7 Remove the dumplings from the pan using a slotted spoon and transfer the dumplings to soup serving bowls. (The dumplings cooked in this way are ready to eat, they are known as “water-cooked” “shui jiao” so you can serve them with your favourite dipping sauce).
8 To serve the dumplings in a hot and sour soup broth, ladle over the hot and sour broth and cover the dumplings. Garnish with finely chopped spring onions, red chillies and coriander and serve immediately.
PREP: 30 MINUTES, COOK: 15 MINUTES
share on facebook
Tweet
send email
print

Recipes

Smokin’ hot Asian recipes for summer
Barbecued Spicy & Garlic Tofu

A delicious, spicy and smoky tofu dish, great as a veggie burger alternative

Smokin’ hot Asian recipes for summer
Barbecued Rib of Beef with a hot & aromatic dipping sauce

a perfect centre piece to any BBQ or summer party, boasting rich, aromatic flavours including ginger, chilli and Oyster sauce

Smokin’ hot Asian recipes for summer
Chilli Garlic Glazed Salmon

a quick-to-cook fish dish that is packed with umami, perfect served with grilled vegetables

Smokin’ hot Asian recipes for summer
Cold Sesame Noodle Salad

a light, healthy and fragrant noodle dish that will work as a side dish or a tasty vegetarian summer meal

Smokin’ hot Asian recipes for summer
Plum & Ginger Pork Belly

using Lee Kum Kee’s delicious Hoisin and Premium Oyster sauces this is a quick, easy and delicious dish with tangy flavours of ginger and plum

Smokin’ hot Asian recipes for summer
Chinese Style Lamb Skewers

savoury, spicy and oh so simple these skewers are a moreish summer dish, ideal served with warm flatbreads

PREVIOUS NEXT
And donít forget, Chinese meals are made for sharing, so get friends and family together for a feast.
Latest Videos on Youtube
Flavology 2.0 feat. Ching-He Huang by Lee Kum Kee
Gua Sha - Flavology 2.0 by Lee Kum Kee feat. Ching-He Huang
Lee Kum Kee's One-Pot Chicken & Mushroom Rice
Subscribe to our channel
We use cookies to monitor the site traffic and to measure our site's performance. By continuing to browse this site, you automatically agree to our use of cookies. See this link to learn how to disable cookies on your browser. View our Privacy Policy and Terms of Use.