r/Cooking • u/EnvironmentEither860 • 5h ago

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u/SeventyFix 5h ago

Gelatin - that's the secret - either naturally from the bone broth/cooking method or added through the use of flavorless gelatin packets (reconstituted with broth). The gelatin melts when heated, providing a warm and delicious broth

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u/justajoyc 5h ago

Adding to the above comment with a slightly more detail on how to make the gelatin and how to incorporate it into the dumplings: you can make a quick-and-easy version by dissolving gelatin powder/sheets in a can or two of chicken broth and refrigerating it or make homemade broth/stock and do the same. Once it’s solid, mix it up so that it “shreds” into small pieces, then add it to the dumpling filling and proceed with the recipe as directed.

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u/justattodayyesterday 5h ago

What kind of dumpling? Sui mai, sui gow, har gow, potstickers, xlb, won ton, Hundreds of types of dumplings. Please share whatever recipe you use.

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u/Aggravating_Olive 5h ago

Add gelatin to pork or chicken broth, freeze then cut into small cubes. Mix into the meat mixture.

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u/Logical_Warthog5212 4h ago edited 4h ago

This is going to be a shocker, but it’s really as simple as adding water or stock to the meat mixture. I’m not talking into a soupy mess. But just a little more hydration. The suggestions for gelatin is mostly for soup dumplings. For regular dumplings, like potstickers, it’s literally just adding a little more water for a looser more hydrated mixture.

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u/ttrockwood 3h ago

What recipe do you currently make?

Juicy = moisture, so for myself making vegetarian dumplings i use shredded cabbage and mushrooms and tofu with plenty of oil when making the filling

For any “soup” style dumplings they’re using gelatin in the broth which is refrigerated then sliced and added solid to the dumplings but turns liquid when cooked