|Left: Carrots and onions for boiling in a pot. Center: Softened carrots pureed with immersion blender, cream and ginger powder added. Right: Carrot ginger soup gel after Vegan Jel added to 2X diluted soup,|
In order to create a soup gel, I used the "Vegan Jel" product by Natural Desserts, which is created from vegetable gum. I chose this as opposed to other vegetarian gelling agents (which you can read about here) because it's substitution for gelatin in recipes was fairly straightforward (1.5 tsp substitutes for 1 tsp gelatin), and because it was claimed to have a similar melting point to gelatin. In making the soup gel, I found that I had to first cook the soup down to my desired consistency, then dilute it with one equal part of water. Without this step, the soup dries up during the dumpling steaming step, since a fair amount of moisture is lost.
|Left: Mashed boiled potato. Center: Mashed potato with garam masala, coriander powder and cardamom powder. Right: Curried potato filling fried in a pan with onion and mixed with peas|
|Left: Filling a handmade dumpling skin with gelled soup and samosa filling. Right: pleated and filled xiao long bao|
With a 2X diluted and gelled soup, I found that the ideal ratio of soup:filling was close to 2:1. At around 1:1 or less, there wouldn't really be a noticeable amount of soup in the dumpling.
|Left: Vegetarian samosa filling and carrot-ginger soup xiao long bao steamed for 10 minutes. Right: Opened XLB|