Hayden calls these 'weaponized food'. Soup dumplings are steamed dumplings filled with incredibly hot broth and
a meatball. You have to carefully lift them onto your spoon, not tearing the soft dough and letting the broth escape.
Bite a little bit of the dough and make a small hole. Spoon in a little sauce- soy sauce, vinegar, ginger and chili paste.
Wait until the broth cools a little and then pop it into your mouth.
So wonderful! Juicy and tender and meaty and doughy. A little salty and spicy, with garlic, ginger, chili, pork.
Anita Lo makes these as an appetizer at Annissa. This is an uptown version, with a slice of seared foie gras on top.
Now, I adore foie gras as much as the next guy. But soup dumplings are so wonderful on their own that adding
foie gras is a case of gilding the lily.
No comments:
Post a Comment