em novas dobras shangay style

When the dumpling arrives in front of you, you ask the same question "how is the filling going to be?" There is an emotional time gap, between the moment you see it and when you finally eat it. How is it going to be? Fabulous, disappointing or just ok. From the outside dumplings all look the same, but the filling is the key. Balance of flavors, fat and moisture make the filling the winner or the loser. Shanghai-style dumpling are my favorite. They are just extremely hot inside and you have to wait a little bit for them to cool down. The pork bouillon and the rendered fat in the filling fully satisfy your mouth with the density of the mix.

We made the dumpling dough with rendered wagyu fat mixed with green onions to flavor and color it. We used a taco press to make the dough very thin, then a combi oven on full steam to cook them. As we are experimenting with the product we started the dumplings for amuses with very various filling.

Here in the picture it is a pork filling flavored with ginger and served into a bouillon infused with katsuobuchi. We now use it as a component of an halibut dish. It is a flat dumpling that covers the fish and is filled with arugula, baked tomato and green onions. It does not have the pork fat, but it is very tasty.