The Fridge: Episode 3

Have you ever asked a chef what their favorite dish on the menu is? Well DON'T.

I made that mistake today. I asked Chef Pau a simple question:

"Hey Pau, I think the people would be super interested in what your favorite dumpling is'' expecting a two sentence reply with the name of the dumpling and why.

Boy was I wrong.

In return to my very simple question, I got a 1-hour detailed analysis of each AND EVERY flavor of dumpling. Although I agree that there is something fundamentally wrong with asking a chef what their favorite dish is, as it is basically like if you asked your parents who their favorite child is. They can't ever answer something like that. However, we somehow managed to narrow that long list down to Pau's TOP 3 Flavor Bomb Dumplings.

Number One Flavor Bomb AKA his Top choice:  Red Cabbage & Blue Cheese

"It's the best bite! At first, no one believed that you could make a dumpling with blue cheese and red cabbage. Turns out, it was a crazzyyy combination. In all honesty, I believe this is the next level that dumplings could reach."

How would Pau serve it?

"Me, I would plate it with a nicely toasted slice of rye bread and with high quality butter (this is very important), and last but not least some pickles/ gherkins."

Number 2 Flavor Bomb AKA his First Creation: Miso Eggplant

Nobody will ever forget Pau's first dumpling creation at Madame Sum. Not only was this his first but it was also a Madame Sum first. The Miso Eggplant was an impressive zero-waste dumpling.

His take:

"With its deep flavor and high contrast in texture, the Miso Eggplant us a true Flavor Bomb. All parts of the Eggplant (or as he said the Aubergine)are used: the inside is used for the filling and the charred peels are used for the coloring of the dumpling skin. Ahi Porfa, esto es increíble!"

How would he serve it?

"For this one, I would keep it simple. White Jasmine Rice with Scallions, Sweet & Sour Sauce, and lots of love”

Last but not least, Number 3 AKA The Classic: Loup de Mer

"When I first tasted the Madame Sum dumplings, I have to say I was impressed. I ve

I've spent a lot of time in high-gastronomical kitchens and my Mediterranean background certainly ties me to fish. The Loup is very different from the other dumplings at Madame Sum. Although it is steamed, it is still extremely fresh. The combination of the fish, with the thin dough and the infused butter lemon sauce, creates a very round bite. And as a Spaniard, I could probably eat it every day!"

Pau's combination with the dumpling:

"I would pair this dumpling with nicely steamed veggies, maybe some broccoli stems, scallions, and carrots. Simplicity is key sometimes."

So that's that. Chef Pau's TOP 3 Flavor Bomb dumplings. It took us a while but in the end it's hard to argue with a chef. We could get into everyone's favorite flavors but the boys are waiting for me to bring them the apples so I guess it's time for me to head out. But let me know next week what your favorite dumpling has been or which one do you find most interesting :)

Alright, I'll catch you later in the Fridge,

Stay cool and stay steamy

Love,

Toby