Mushroom Xlb Vegan
1h 0m prep 30m cook 2h ready
Vegan soup dumplings filled with seasoned mushrooms and agar-agar broth, steamed and served with black vinegar and ginger.
Ingredients
- 680 g All-Purpose Eggless Dough
- 591 ml agar-agar broth
- dried whole-cap medium shiitake (black) mushrooms
- 454 g fresh cremini or button mushrooms finely diced
- 29.6 ml peanut oil
- 44.4 ml soy sauce
- 29.6 ml Shaoxing wine, sake, or dry sherry
- sugar
- kosher salt
- freshly ground black pepper
- 22.2 ml toasted sesame oil
- scallions (both white and green parts) thinly sliced
- 14.8 ml fresh ginger minced or finely grated
Nutrition (per serving, estimated)
Estimated based off 7 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 45.7 mg
- Iron: 3.91 mg
- Magnesium: 74.3 mg
- Phosphorus: 468 mg
- Potassium: 1682 mg
- Zinc: 2.91 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 680 g All-Purpose Eggless Dough
- 591 ml agar-agar broth
- dried whole-cap medium shiitake (black) mushrooms
- 29.6 ml peanut oil
- 44.4 ml soy sauce
- 29.6 ml Shaoxing wine, sake, or dry sherry
- sugar
- kosher salt
- freshly ground black pepper
- 22.2 ml toasted sesame oil
Prepare
- 454 g fresh cremini or button mushrooms, finely diced
- scallions (both white and green parts), thinly sliced
- 14.8 ml fresh ginger, minced or finely grated
Let's Cook
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Step 1.
Prepare the All-Purpose Eggless Dough according to the instructions on the referenced page. Do not use store-bought dumpling skins.
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Step 2.
Prepare the agar-agar broth according to the instructions on the referenced page.
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Step 3.
Reconstitute the dried shiitake mushrooms according to the instructions on the referenced page (steps 2–3). Reserve the soaking water.
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Step 4.
While the mushrooms reconstitute, in a large skillet over medium-high heat, preheat 2 tablespoons peanut oil for 1 to 2 minutes until hot. Add both the reconstituted shiitake mushrooms (finely diced) and 1 pound finely diced fresh cremini or button mushrooms. Cook for 1 to 2 minutes, stirring occasionally, until they begin to soften.
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Step 5.
Add 3 tablespoons soy sauce, 2 tablespoons Shaoxing wine (or sake/dry sherry), and ½ cup of the reserved mushroom water. Cook for 6 to 8 minutes, stirring occasionally, until the pan is fairly dry and the mushrooms are well seasoned.
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Step 6.
Add 2 to 3 teaspoons sugar, 1 to 3 teaspoons kosher salt, ½ to 1 teaspoon black pepper (to taste), 1½ tablespoons toasted sesame oil, 4 to 5 thinly sliced scallions, and 1 tablespoon minced fresh ginger. Cook for 1 to 2 minutes, stirring, until incorporated. Remove from heat and let cool until no longer steaming, stirring occasionally to speed cooling. Cover and refrigerate for at least 30 minutes.
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Step 7.
If any liquid has sweated out from the chilled mushroom mixture, transfer the agar-agar broth cubes to a fine-mesh sieve and drain for 30 seconds. Add the drained cubes to the chilled mushroom mixture and stir with a wooden spoon until evenly distributed.
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Step 8.
Form the dumplings according to the instructions on the referenced page, using the prepared dough and filling.
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Step 9.
Steam the dumplings according to the instructions on the referenced page.
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