Welcome back to Sound Bites, an Eater original video feature in which footage of the city's most badass chefs crafting their signature dishes is paired with tunes from up-and-coming musicians. Regarding the volume: turn it up.
What would Chinese Food Week be without soup dumplings? After trying and failing to get the old school soup dumpling houses in Chinatown to reveal their secrets (which are apparently too closely held to be shown in this setting), we were happy to find a good sport in Joe Ng, the very excellent dim sum master at Chinatown Brasserie. He makes a mean soup dumpling, and he does it in record time. Try to keep up with him above and get a rundown of what goes into these babies below.
Providing the music this time around, the wonderfully named Smoked Meat Fax Machine.
The Ingredients: Pork belly, reduced pork broth, diced ginger, dry black mushroom, crab paste, salt, sugar, soy, potato starch, sesame oil, cooking wine, and gooseberry garnish.
The Technique: One of the key aspects of soup dumplings is reducing the pork broth for six hours, which ends up becoming "the soup" when steamed. He also must space out ingredients in the blender, so it doesn't disassemble and adheres nicely. Ng adds that cutting the dough and preparing the dumplings with more than one person is also a must, as is steaming the finished dumpling for 7-8 minutes, precisely.
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