Xiao Long Bao Soup Dumplings - A New Creative Way of Making Soup Dumpling : The Agar-Agar Solution!

I love Xiao Long Bao dumplings. When you eat them, you discover some hot soup and stuffing inside.
I was wondering how it was possible to wrap soup and stuffing inside these dumplings? A solution had to be found to make the soup solid to wrap it. Then when steaming, with heat, it would become liquid again. A good solution is to use agar-agar, a natural gelling agent with a neutral taste made from seaweed.
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👩‍🍳Ingredients for 50 dumplings
Soup jelly:
1L water
1 tsp salt
1 onion
3 garlic cloves
2 ginger slices
300g pork loin
7g agar-agar

Filling:
300g pork loin
2 leek whites
2 spring onions
2 garlic cloves
½ tsp grated ginger
½ tsp salt
¼ tsp ground pepper
1 tsp cornstarch
2 tbsp light soy sauce
1 tbsp sesame oil

Dumpling wrappers:
500g wheat flour
300g boiling water
½ tsp salt
Cornstarch for spreading

Dipping sauce:
2 tbsp light soy sauce
1 tbsp black rice vinegar
1 tbsp sesame oil

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