Abstract: Provided herein dumplings that have a protein-based filling sitting in a volume of heated soup within the outer wrapper when cooked. The dumpling has a filling that incorporates a protein source, including specifically plant-based ingredients, and a gel that comprises carrageenan, locust bean gum and a suitable cation. When the dumpling is in its frozen or refrigerated form, the gel filing is a solid gel matrix. When the dumpling is cooked (e.g., by steaming or microwaving), the solid gel matrix melts to release the heated soup in which the filling sits within the wrapper. In some variations, the dumplings described herein may be referred to as soup dumplings.

Abstract: Various aspects of the disclosure relate to food, specifically a xiaolongbao or “soup dumpling” comprising (i) an outer layer comprising flour or dough and (ii) a filling comprising a gel filling comprising carrageenan as a gelling agent, in which the gel filling is a thermally-reversible gel. Food comprising such gel fillings can be vegetarian or vegan and advantageously allow the re-solidification of the gelling agent following heating to reform the gel filling in the heated food.