Dumplings - Back to Basics - includes profiles and recipes of chefs specializing in dumpling dishes

Art Culinaire, Fall, 2002

directions

For the apple sorbet: In a saucepan, bring the sugar and water to a boil. Allow to cool and mix with the lemon juice and apple puree. Freeze in an ice cream machine according to manufacturer's instructions.

For the caramel dumplings: In a saucepan, scald the cream with the vanilla bean. In a separate saucepan, melt the sugar and corn syrup. Cook, stirring constantly until the sugar becomes a dark brown caramel; gradually pour in the warm cream. Stir the mixture until the caramel is dissolved. Remove from the heat and allow to cool. Cover and refrigerate for four hours. (When chilled, the caramel will be very thick.) Transfer the caramel to a pastry bag fitted with a small, plain tip. Pipe a teaspoon of caramel onto the center of a wonton wrapper. Lightly brush the edges of the wrapper with water and top with a second wrapper. Use a one and one-half-inch ring mold to shape the caramel filling and press the outer edges to seal, releasing any air bubbles, Trim the edges with a fluted pastry wheel. Repeat the above steps to make 18 dumplings, keeping covered with plastic wrap.

For the sugar decoration: Prepare a silpat-lined sheet pan. In a saucepan, cook the fondant and corn syrup to a temperature of 310 degrees. Quickly toss in the powdered milk and remove from the heat immediately. The powdered milk will turn a light golden color, while the sugar remains clear. Pour the sugar mixture onto the silpat-lined sheet pan. When the sugar mixture is cool enough to handle but still pliable, carefully pull off pieces of the soft sugar and stretch them into long, thin strips. Allow the sugar to harden and store in an airtight container.

For the apple soup: In a saucepan, bring the water, sugar, juice, and vanilla to a boil. Add the diced apples and reduce the heat. Maintain at a simmer untill the apples are tender. Drain the apple soup and reserve the cooked diced apples and the liquid separately. Place half the apple soup in the refrigerator to cool. Pour the remaining apple soup into a saucepan and bring to a simmer. Poach the dumplings in the apple soup until the wonton skins are soft, about six minutes.

Drain the liquid and reserve at room temperature.

To serve: Place a two-inch ring mold in a shallow bowl and fill with diced apples. Remove the mold from the apples and lay three caramel dumplings next to the diced apples. Ladle chilled, reserved apple soup to cover the caramel dumplings. Top with a quenelle of apple sorbet. Garnish with an apple chip and a piece of sugar decoration.

Fried Pear and Cinnamon Dumplings with Honey Ice Cream and Chocolate
Soup

(Serves 6)

PATRICE CAILLOT


ingredeints

For the honey ice cream:

2 2/3 cups milk
1 ounce powdered milk
4 egg yolks
1 ounce granulated sugar
1/3 cup honey
2 ounces unsalted butter

For pear dumplings:

1 1/2 pounds Bartlett pears,
 peeled, cored, and diced
5 ounces granulated sugar
3/4 teaspoon pectin powder
1/4 vanilla bean, split and scraped
3 cinnamon sticks
24 square wonton wrappers

For the chocolate soup:

1 quart heavy cream
14 ounces dark chocolate, chopped

For the garnish:

Confectioners' sugar
Cinnamon sticks
Vanilla beans