I have been making veggie saltenas ( think empanadas with a soupy dumpling/broth filling)
The difficulty has been in my gelatin. I opted for agar agar because it was a pain to find kosher gelatin and it was expensive.
My saltena had a smoked oyster mushroom broth with Bolivian chile's some quinoa and mushrooms eggplant and squash.. diced small.
My first go i used 2025 kg of liquid including the veggies and quinoa. i used 10 grams of agar agar.
i also used a lil xanthan to add some body to the broth.. the wateryness bothered me.
Came out great but lack of broth was noticeable.
Second attempt i used the same 2025 and used 9 grams of agar agar... relatively the same results.
used less xanthan this time as well.
Took to some experimentation and used 2025 of water and used 6 grams of agar. IT almost set but i think i disturbed it and it didnt fully set.
So now i have one batch ready to go.. same grams... and used eggplant to add the body to the broth
I was thinking of going with 7 grams agar.. but then i realized maybe agar is the problem.. I read it doesnt fully disolve.. gets a little chewy etc.
Maybe carageenan is a better solution ?
Either way.. i just want some juicyness in my saltenas without using animal gelatin.