Can I make vegetarian soup dumplings?
Soup dumplings, or xiao long bao, are made by combining ground pork with chilled gelatinized pork stock inside a dough wrapper. When steamed, the gelatin stock melts, so that the diner bites into a dumpling filled with hot soup.
I can substitute a number of fillings for the ground pork and seasonings fairly easily. However, I'm wondering if any of the various vegetarian gelatin substitutes will behave properly to make the gelatinized stock component; that is, will they set to jello hardness when chilled, yet re-liquify when steamed? If so, which one?
More links on veggie "gelatin":
Best Answer
I have successfully made it with agar agar and I serve it at my restaurant in Lucknow, India. I call it Soup Burst Momo (TM) It stays liquefied if consumed within 5 mins of steaming. After that it slowly starts to thicken. Carageenan will give you better results.
The only problem I've faced is that you have to steam it instantly after folding it, otherwise te pastry gets wet due to osmotic movement of water from gel to dough.
Although, it could possibly be addressed by using frozen gel and then against flash freezing the folded dumpling instantly.
Pictures about "Can I make vegetarian soup dumplings?"
Can I make soup dumplings without pork?
Soup dumplings are traditionally made with a plain pork filling, while some versions contain a mixture of pork and crab. New and modern versions may also contain other types of meat, seafood, or vegetarian fillings.How do you make vegetable dumpling soup?
InstructionsWhat are vegetarian dumplings made of?
It's just made of all-purpose flour, a little salt, and hot water. However, you can also make the dumplings wrappers easily vegan AND gluten-free by using rice flour and tapioca starch as mentioned in the recipe box below.How do you make soup soup dumplings?
How to put soup into the dumplings. To put soup into the dumplings, you will need to make aspic, or congealed meat broth. As you might have noticed, if you make chicken broth or pork broth at home, the soup will congeal into a gelatinous texture once chilled.VEGAN DIM SUM - \
More answers regarding can I make vegetarian soup dumplings?
Answer 2
My initial recommendation will be for you to use carrageenan or xantam gum as a gelling agent
- Agar gel reverses to liquid in high temperatures so even when the soup is hot, if it's not scalding hot it will still be solid or partially solid
- Pectin depends on whether or not it is HM / LM and if you're buying it off the shelf from a common market there is no way of you to know which one you're buying. Both of them also have a similar issue to agar.
- Kuzu gel is not temperature sensitive
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Polina Kovaleva, Nataliya Vaitkevich, Karolina Grabowska, Nataliya Vaitkevich