Xiao long bao

#vegan

Serves 2-3 (30 dumplings)

Broth

• 500g water
• 17.5g (1 tbl) light soy
• 3g (1 tsp) kombu powder
• 6g agar agar flakes

Wrappers

• 260g plain flour
• 180g warm water

Filling

• 250g tofu, pressed, optionally fried, blended gently into mince
• 10g dried mushrooms, dry-blended, rehydrated with enough boiling water to cover them measure this next time
• 50g cabbage leaves, whole (for steaming)
• 250g cabbage leaves, shredded
• 40g spring onion, finely diced
• 0.2g salt, (about 2 pinches koshering), for salting the cabbage
• 1.1g white pepper kernels (1/2 tsp), freshly ground do this to taste next time and measure again, I think my measurement was off
• 1/2 tsp ginger, minced
• 1.5 garlic cloves, minced use a microplane next time
• 1 tsp brown sugar

Method

1. Make the broth.
   1. Bring the broth ingredients to boil for a minute.
   2. Refrigerate in a container overnight, or if you're in a rush, refrigerate for an hour, then move to the freezer for 20 minutes. Cool until it's set into a jelly-like substance.
2. Make the filling.
   1. Use the salt on the shredded cabbage leaves, place in a strainer over a bowl. Pour the mushrooms mix through the cabbage. Press to extract moisture. Allow to drip for 15 minutes. Set aside the mixture and use as vegetable stock, or for diluting dipping sauce.
   2. Combine all filling ingredients in a bowl and mix.
3. Assemble the dumplings.
   1. Combine half the broth with the filling.
   2. Make sure your dumpling wrappers are rolled about 12cm wide.
   3. Add about a tbl of filling to each one, and a tsp of broth on top.
   4. Aim for 15-20 pleats.