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That maybe the wrong flair.
Anyway, I have been trying to make Asian style dumplings, when I cook them I seem to be struggling to make them soft but firm. What I get instead is saggy ones. I don’t open the lid early but it seems my dumplings sag anyway.
My question essentially is, do I make my dumpling dough thicker? Do I cook them for a bit shorter and release some of the steam a bit earlier?
EDIT:
I knew but it skipped my mind, I’m basically making pork buns somewhat based on this recipe https://youtu.be/qvOBLYVWPYY
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