Soupy Xiao Long Bao Stuffed With Tofu And Mushroom Recipe

In a bowl, mix salt with flour. Gradually add hot water while stirring to form clumps. Then add cold water and knead into a soft dough. Cover and let rest for at least 30 minutes.

In a small saucepan, combine vegetable broth, ginger slices, soy sauce, and agar agar powder. Bring to a boil while stirring, then simmer for 2 minutes to activate the agar. Discard ginger slices and pour the liquid into a shallow container. Let it cool and set in the fridge until firm (about 30 minutes). Cut into small cubes once set.

In a bowl, combine crumbled tofu, chopped mushrooms, green onions, soy sauce, sesame oil, ginger, garlic, salt, and white pepper. Mix well. Gently fold in the aspic cubes.

Divide dough into 3 equal pieces. Roll each piece into a thin circle about 3 inches in diameter.

Place a spoonful of filling with aspic in the center of each wrapper. Pleat and pinch the edges together at the top to seal the dumpling.

Place the dumplings on parchment paper or cabbage leaves in a steamer basket. Steam over boiling water for 8–10 minutes until the wrappers become slightly translucent and the filling is cooked through.