Lou and I made one last attempt to get more soup into the steamed pork dumplings by using another form of solidified liquid-ice. Perhaps if it had been frozen soup stock, it would have worked, but a small cube of ice seemed to dilute the flavors of the aspic too much. We also can't deny that the solid form of liquid as ice is no replacement for aspic. As we were working on consecutive buns, the ice rapidly melted in those that were waiting to be steemed, impermeating the dough of the buns and compromising their form, while aspic, which is not solid, but jelled, at refrigerator temperature, only "melts" into a liquid when heated by the steam.
While trying to solve the problem of too little liquid, we also worked on the dough itself. We determined that Yank Sing's dough was rolled to a thickness that was half that of our own. We therefore took great pains to roll our dumplings so thin they were almost transparent. The dough luckily was quite easy to work with so we had no problems with breakage. Even Lou was able to handle it with ease.
To summarize our conclusion, we like the flavors of the recipe for Shangai Steamed Soup Buns from the February, 2005 issue of Gourmet, which can be found on epicurious.com. However, the next time we make them, we will double the amount of aspic, halve the amount of the meat filling, and use less dough than prescribed for each dumpling. Then we'll roll it as thin as is humanly possible, thin and delicate enough to pop in your mouth, alowing the soup to flow.