Soup Gelatin

Soup gelatin forms the liquid base for steamed dumplings. I tried to figure a way around it. But it was the only ingredient that could make the soup base. I tried looking for it in the store pre-made. No such luck. I looked online and found recipes that required animals bones, homemade stock and consomme.

I will always look for the easy way to make my ingredients.

Because truthfully, I want to concentrate on the main dish – it makes the recipe more user friendly.

Lazy woman’s soup gelatin

Makes >60 3/4-inch cubes (varies based on size of pan used for setting).


  • 2 cups low-sodium chicken broth
  • 1 pork bouillon cube
  • 2 packets of unflavored gelatin


  1. Bring chicken broth to a boil.
  2. Add bouillon cube and stir until dissolved completely.
  3. Add both packets of unflavored gelatin and stir until dissolved completely.
  4. Pour mixture into a square baking dish or loaf pan. Refrigerate until firm.
  5. As an ingredient, turn onto cutting board and cut into 3/4-inch cubes.

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