America's Culinary Cup
Baker:
Season:
Week:
Challenge Type:
Scallop & Turnip Tom Yum Dumpling
Country: Thailand.
Round: Dumpling.
Buddha: "Scallop and turnip dumpling with silken tofu, tom yum broth, and a cilantro oil."
Buddha (context): "I've made turnip dumpling skins, and I'm basically going to be doing a tom yum soup with silken tofu and scallop mousse. Asian cuisine uses a lot of radish to mimic a lot of different things — it's something I can back out in an hour."
"Did you do turnip to mimic a har gow?"
Buddha: "Yep."
"Wow. Delicious."
Padma: "I loved Buddha's tom yum broth, but using radish as a wrapper, it gave the broth a bitterness."
Kwame: "I felt it was under-seasoned with salt. And especially when you add that radish and then the scallop mousse, it sucks more flavor out of it."
Score: contributed to Buddha's 81/120 dumpling-round total — fourth place.
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