So all the recipes I see for soup dumplings I can find need a solid gelatinous soup that then "melts" during the steaming process. But I am wondering, why can you not do soup dumplings with a broth that is not like that, using a liquid soup? The way the dumplings are folded for soup dumplings, you have a hole at the top, sometimes this hole is sealed shut, sometimes it seems like it is left open during the steaming process. But why can you not put the filling in, fold the sides up, then pour in liquid soup from the hole at the top and then seal the hole and steam the dumpling?
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