Anyone familiar with replicating gelatin using stabilizers? I have heard that agar agar could do this... but will it break down when heated?
I was looking to create a soup dumpling that is normally filled with a gelatinized broth.. once heated it melts and is very juicy .
Is it possible to replicate this in a veggie friendly way ?
I am not sure if the emulsifiers/stabilizers would turn back to liquid when heated?
what would the proportions be ? and would alot impact flavor or texture changes ?