Tournament of Champions ™
Baker:
Season:
Week:
Challenge Type:
Lamb and Kimchi Dumplings
Crispy Layered Lamb and Kimchi Rice Paper Dumpling with Cucumber Kimchi Salad
Voiceover: "This is a crispy, layered lamb and kimchi dumpling with cucumber kimchi salad. The lamb was treated to an aromatic paste that was processed entirely in the food processor. The food processor made quick work of green apple, onion, Persian cucumbers, and spicy kimchi. Finally, the salad of Persian cukes was constructed of scallion, Thai basil, the aforementioned homemade kimchi, black vinegar, and a little bit of fish sauce."
Chef (Kaleena Bliss): "Okay, so what I'm thinking about doing is crispy rice paper dumplings, folded ground lamb."
"Garlic, ginger, onion, throw it in the food processor, buzz it. These are all going to be aromatics that are going to go into the lamb to flavor it. Next, I add all the spices that I want to use. Curry, coriander, garam masala, smoky paprika. I always have to remind myself, cook good flavors. Don't psych yourself out."
"I want to pan fry it because I do want it crispy. I want to get that sear on it."
"I decide to make a cucumber kimchi salad. It's just another way that I can play the randomizer. I add the extra cucumber kimchi that I didn't use earlier. I add some scallion to it. I add some fish sauce."
"My dumplings are out. I'm really happy with how crispy they are. I definitely want to slice them so they can see the layers that I put inside. I decided to just grab some black vinegar, soy sauce, a little bit of gochujang, whisk that all together."
"First, I put the cucumber slaw down. I want to keep it very clean. Next, I grab the dumplings, I shingle them on top of each other, and then I add the dipping sauce to it."
{Scott Conant}: "There are a lot of very happy flavors here. The cucumber shines with that kimchi. I don't even know what's inside that rice paper, and I don't care. It's yummy. It's a deft touch. Well done, Chef."
Marcus Samuelsson: "Who doesn't love dumplings? I love how the chef used rice paper instead of traditional wonton skin. The lamb is a little bit lean, but the stretchiness of the rice paper really lends itself well to the leanness of the lamb. So I thought the texture was great."
{Kenny Orringer}: "Thought about the layering in a new way. This is interesting. And then also, they used the food processor multiple ways. They took the challenge with the randomizer they were given, but more than anything, it's delicious and it's craveable. Well done, Chef."
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