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Judy Keegan ha publicado una actualización
hace 8 semanas (editado)
#foldingchallenge
Amateur level.
Here is my submission for the latest challenge. I chose to try to replicate Meilan Kao’s shrimp Ha Gao, from her Dim Sum: The art of the dumpling course, as I have wanted to learn the technique of folding those delicious morsels.
Ok they are not the greatest but pretty good for a first-time effort. I didn’t have any water chestnuts, so I added some scallop meat instead, just for my tastes, and I was delighted to find that the pastry was totally gluten free! That was a big win right there! One thing I did learn was that potato starch is desired over corn flour. I ran out of the potato starch whilst rolling out the pastry circles and subbed it with corn flour.
Cornflour has an instant drying out effect which was not at all desirable. But I think they turned out pretty good. Question; how many do you have to produce before you become a master dumpling maker?
jaddygonzalez, Beatriz Torija y3 más6 Comentarios-
Level:
Scoolinary Team
Hi Judy! 👋 These photos are pure joy — the folds are elegant, clean and expressive, and your final plating has magazine vibes (that swirl of mayo? genius!). The lighting highlights texture so well.
PS: If you feel proud of your dumplings (and you should!), share one of these pics on IG stories tagging @Scoolinary_en and the chef 👩🍳 We’d love to repost!
By the way… you ended your post with “how many do you have to produce before you…” — and we’re dying to know the rest! What was the question? 😅 -
Done. Not sure if I tagged chef Meilan Kao correctly as there are quite a few that come up.
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Level:
Sous Chef
Beautiful job! The folds are delicate, and I love that you experimented with scallops.
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@lanamihajlovic Thanks!
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Level:
Sous Chef
Maravillosos!!!
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@beatriztorijagmail-com thank you!
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