Top Chef ™
Baker:
Season:
Week:
Challenge Type:
Soup Dumpling Raviolo
Shuai: "I want to make a raviolo, but I want to have it taste like soup dumpling. I'm planning on making pork and king crab soup dumpling in a raviolo. It's kind of Italian. It's kind of Chinese. I think that's gonna be awesome. Or I'll never be allowed back in Italy or China again."
Shuai: "Most difficult thing for me to pull off today is definitely that raviolo. There is a gelatinous pork stock mixed with ground pork and king crab in the filling and I don't want the jello to melt until we steam the dumplings. I need the dough steamed correctly. I want to make a really big raviolo because I want to put as much "soup" in there as possible."
Shuai (preparing to plate): "The pasta is a little dry. I think I need to poach instead of steam the raviolo. I didn't want to boil the raviolis. Cause there's higher chances of stock inside leaking out this point. I just want to get this dish on the plate."
Presenting to Judges
"I made a raviolo with charred leek vinaigrette and a little bit of lardo. I really wanted to make soup dumpling. So the filling itself has ground pork, king crab, and a little bit of gelatinous pork stock."
Judge: "Have you ever made this size of a soup dumpling before?"
Shuai: "I have never made dumpling that big before. The filling I've been working on for a while."
Judges
"Shuai's soup dumpling, he really, really understands flavor. He understands balance."
"The vinaigrette, especially with the black vinegar, was such a smart ingredient with such a hearty dish."
"I wanted more soup in the dumpling. I believe that he has a version of this dish that is perfect."
"A big part of, like a soup dumpling is the ratios, and that's the only thing that was really wrong with this dish because all the parts were really delicious."
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