Been a while since i've posted much here, but I am again faced with an issue that's plagued me for a while and I'm hoping to get some ideas from you...
I like making vegetarian dumplings (the asian potsticker/gyoza type) and can never get the fillings to play nice - they're usually too wet and don't hold together very well, making the construction process frustrating, and the eating process less satisfying than the meat counterpart, in my opinion. There's a certain toothsome-ness that I'd like to be able to achieve, but without the meat that usually brings it.
I've improved my process by sweating down vegetables to remove some of the moisture, limiting the liquid seasonings and sometimes used a little cornflour to thicken, but it's still not quite where I'd like it.
The fillings vary but often incorporate mushroom or tofu, carrot, cabbage, spring onion etc.
I'm wondering if perhaps there's a hydrocolloid/magical modernist powder that might be of assistance... i had some vegetarian dim sum recently that really had that firmish, slightly gelatinous texture. See here for the picture (the two on the LHS), you can probably imagine the feel from that. If something like agar would work, I imagine it could be mixed into a tofu-centric filling that would bind everything a bit more.
Any ideas? Even just general technique/tips would be welcome (i.e is there anything similar to the breadcrumbs or flour we put in other things to bind and thicken that would do the job without muting flavours)?