[incomplete] Top Chef dumpling challenge list
klopse - germany - veal, pork, capers, cream sauce, mashed potatoes
fufu - ghana -
mandu - korea - pork, tofu, shiitake, with kimchi
takoyaki - japan -
manti - kazakhstan - lamb, mint, dates, curry, cinnamon
szilvas gomboc - hungary - plum and cinnamon in potato pastry
pierogi - poland - veal, pork, gooseberry
potetball - norway -
momo - nepal - ground pork, chicken liver, cumin, garlic
korppkaka - sweden - potato dumpling with bacon, onion
siomay - indonesia - chicken, shrimp, peanut sauce, jicama
"Isn't our life one attempt to fill a void after another?" -Dan Barber
Couldn't have said it better myself, Chef Barber.
I just got a little bit envious of everyone traipsing around the world while I tried to slowly claw out one of my eyeballs. So here I am in the Copenhagen airport, thanking all the gods that I made it after a stressful couple of hours of figuring out delays and connections (and one annoying chick in pink pants) - they should really just begin by calling the people with tight connections up first. This is after I left my wallet in my car at Ms DeJong's (and less important items at Kyle's and Nancy's). So at one point during my food research for travels, I thought about meat stuffed carbs. Like fried dough, every culture has their version. I'll be on the search for appelbollen, melboller, and korppkaka I suppose, but in the mean time, look how pretty beet flour makes dumpling skins.
They do not stay this way after boiling though - and this is why science exists... for stabilizing pretty colors in our foods.
Here's to hoping the rest of my trip is minimally bumpy and somewhat productive.
No comments:
Post a Comment