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I have successfully made it with agar agar and I serve it at my restaurant in Lucknow, India. I call it Soup Burst Momo (TM) It stays liquefied if consumed within 5 mins of steaming. After that it slowly starts to thicken. Carageenan will give you better results. The only problem I've faced is that you have to steam it instantly after folding it, otherwise ...


1

My initial recommendation will be for you to use carrageenan or xantam gum as a gelling agent Agar gel reverses to liquid in high temperatures so even when the soup is hot, if it's not scalding hot it will still be solid or partially solid Pectin depends on whether or not it is HM / LM and if you're buying it off the shelf from a common market there is no ...


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