So how do they get the soup in the dumplings?
do they freeze the broth or something and when it cooks it melts.???
i've always wondered how they do that.
anybody know for sure. or have any good ideas?
Well made stock has a high concentration of gelatin making the chilled broth wobbly. The gel can be added to the dough and when it cooks, the gel dissolves and becomes broth.
They add a bit of gelatin to it and refrigerate it, then put the "jello" (really a kind of aspic) in the dumpling. When they steam it, it turns to liquid -- hence, soup.
In croquettes that are deep fried, the soup is frozen. The time spent in the fryer is just enough time to thaw the soup but also harden the exterior mix.
In dumplings, cuts of meat and bone are included into the stock that contain connective tissue. Connective tissue is made of collagen. Under long slow heating (like in stewing, braising, or stock-making), the collagen turns into gelatin. This is what happens to BBQ ribs that "fall off the bone"-- the connective tissue is gone!
This provides a natural thickener to the broth that solidifies it upon refrigeration, not freezing, which is fine since steaming uses a much lower temperature (~220 deg F) than frying (~400 deg F).