serves 4
5 lbs chicken, cubed
1/2 quart BBQ sauce
1/2 bunch cilantro
1 oz fresh ginger, minced
2 tbsp Old Bay Seasoning
Salt and pepper to taste
4 eggs
1 cup heavy cream
1 lb soft butter
1 1/2 cups pepper jack cheese, grated
16 wonton squares
1 cup egg wash (2 eggs beaten with 1 tbsp water)
16 bamboo twist-tie skewers
Combine chicken, BBQ sauce, cilantro, ginger, Old Bay, salt, and pepper inside Robot Coupe and puree until combined. With Robot Coupe on, slowly add eggs, one by one, then slowly add cream. Add softened butter and pepper jack cheese, puree until incorporated. Turn off Robot Coupe and cook off a spoonful of the mixture in a sauté pan to taste. Season with salt and pepper if needed. Load into piping bag and refrigerate.
Lay out 16 wonton squares. Brush edges with the egg wash. Pipe 2 tablespoons (smaller than a ping-pong ball) of dumpling mix in the center of each square. Place skewer in center of mix. Wrap edges of dough up and around skewer to create a dumpling. Keep refrigerated.
To cook, carefully add dumplings to salted boiling water and cook until filling reaches an internal temperature of 165°F. Remove from water and add to a preheated sweet chili BBQ sauce. Carefully coat with sauce. Reserve on side.
SWEET CHILI BBQ SAUCE
1 quart BBQ sauce
1 pint sweet chili sauce
1/2 tsp cumin
1 tsp ginger
Stir ingredients to combine. Add to sauté pan and slowly heat. Reserve hot.
MISO BROTH
2 tsp ginger
1/4 tsp oil
1 quart chicken stock 1 cup miso
Salt and pepper
GARNISH
16 leaves of cilantro, picked
2 tbsp scallions, sliced
2 tbsp radish, julienned
2 tbsp peanuts, roasted and chopped
In sauce pot, sauté ginger in oil. Add stock and miso, and whisk to incorporate. Season with salt and pepper. Bring broth to boil.
Add 4 dumplings to serving bowls. Pour in broth divided into 4 bowls. Garnish with fresh cilantro, scallions, radish, and peanuts to serve.
FROM: Executive Decisions: As seen on TV!
Created by Chef Burke during Top Chef Masters episodes, these recipes were reinterpreted by each of his executive chefs for Chef Burke’s restaurants and served exclusively for one week after the episode on which each was featured aired.
