Well, today I'm going to try Chef Stratis Morfogen from Brooklyn.

Chophouse is sending me some of their best sellers and a couple of key ingredients to get me started.

I sent you the pastrami dumplings on the lamb gyro dumplings, two dumplings that you would not see as your typical traditional dumpling.

What challenges do you think that will run into?

The whole challenge of creating a dumpling is just the technique of holding it in your hand as a spoon full of filling is inside the dumpling skin.

Then you start from the aunt, and now you start just twisting them together, where you're basically using your hands and your technical the edges up and you try to make a very tight crease because once you steam it, it'll just open up and it was just basically, everything will fall out of it.

So what I did with the lamb gyro is basically I've done the old traditional grandma's recipe, which is all the components, all the flavors of your traditional uto, uh, inside the dumpling instead of a pita bread.

You're grandmother is okay with you giving away.

Hopefully she approved of up there substituting a pita bread for a dumpling skin.

All concept of chophouse was to basically take all classic sandwiches and make them into dumplings are pastrami is pat Loffreda chop pastrami?

We put a little cream in it.

Anybody could do that.

But what we did is that we put our own unique Chinese flavors and every spice pack is made by the chef for myself and has probably about 12 different types of ingredients in it.

I really appreciate it, E Well, thank you.

You as well.

And I will let you know if I, uh, am struggling.

Thank you so much.

Have a good day.

E.

Have faith in you.

Glad someone does.

They sent me a Brooklyn shophouse place.

This is going to be the most professional dish that I put together in my entire life.

We haven't even gotten the ingredients yet, but they also sent me a steaming basket.

I have some ground lamb, and this is definitely the spice mixture for the pastrami.

Estrada said I would not be able to get close to the spice mix in my own home because they use so many secret ingredients.

Two different kinds of dumplings.

These air the pastrami.

The pastrami is moot.

Yeah, the pastrami dumpling just tastes like a really good pastrami on rye, with all of the toppings flavor shoved into a one tiny little bite.

This is like a very liquidy mustard, but it's very, very spicy.

This is the lamb one, and it comes with tzatziki.

It's kind of garlicky.

It's kind of spicy.

And then that really tender texture of the lamb and still kind of has that, like bite of, Ah, hamburger inside just had a little bit more of a challenge to myself.

I want to try and make the dips, too.

First things first, I'm gonna make the rappers for both types of dumplings.

I'm just going to throw this down on my counter, developing the gluten a little bit so that it all holds together when you put it in your steamer.

When I push the dough, it springs back a little bit.

So I'm gonna call it done.

Put my little dough baby in there.

I'm gonna put together the lamb dumplings.

First one.

So garlic, not even like an eighth of red onion.

Gonna add this ground lamb Thio this bull here salt and pepper.

I don't have any fresh.

Oh, but I do have dried dill.

The pastrami dumplings have daily pastrami.

Truth be told, I did a little bit cheat and go out and get pastrami because there's nothing that was in my apartment that's even anywhere close pastrami.

I'm just gonna kind of small dice everything.

Try and get that same texture of, like, really being able to taste and bite into the ingredients that are in that dumpling.

Brooklyn shophouses dumplings.

You could really see the chunks of beef.

I do wish that I had asked for.

Not like a sandwich meat cut on the pastrami, but more of a thicker slice, and I'm realizing as I cut this up, but it's gonna be much more shredded.

Very basic season, this salt pepper, as you might have guessed and then the spice blend that status at me.

Oh, that's good.

I have absolutely no idea what's in this.

It takes a little bit soupy, but it's also a little bit spicy.

There's definitely a lot of salt, so I probably didn't need to put the salt in already.

I should chance to this first, I'm gonna be a little bit heavy handed with this because I like it.

The pastrami filling has a crime a mixed in.

I don't buy a lot of dairy products because I live in Brooklyn.

All I have is a dairy free creamer, which I already had in my fridge for coffee.

It's also, unfortunately, vanilla flavored and non dairy Yogurt, Yogurt, also lemon flavored, which could be bad, Could be good.

Find out equal parts cream and yogurt and then some lime juice and some salt was brought together.

Let it sit.

And in the case that you're using all non dairy products, then you hope for the best, which is what I will be doing.

Really?

It should sit for at least two hours.

Probably Max 12.

But I'm trying to get these dumplings done, so I'm gonna let this sit for two hours.

And the reason that I know that it's kind of close to where I want it anyway is because when I take my spoon and I scoop up some crema and I draw, figure it on it, it holds on top, so it doesn't just sank back into itself.

So it's good enough for now.

And so I just really want I think enough of this so that it gives the pastrami mix like a little bit of a stick to it so I can make it more of a paste.

Think I'm ready to roll out some dumplings, so I'm going to start with the lamb dumpling.

I don't know.

Two tablespoons of filling inside.

Take the whole dumpling and kind of roll it in on itself and then roll the other end over.

It makes little dumpling that looks like a tugging itself.

Pastrami dumplings were just kind of a standard dumpling shape.

Take my pastrami mix, drop it inside.

This is the easy part.

This is the part I 100% of how todo I think that if I ever took a dumpling making class, I would get left behind the shaping stage.

The ugliest dumplings the world ever did see.

But hopefully they taste good.

Eso I'm going to cheat and use a fork.

I don't want them to all ball hard because in trash, rolling the edges.

Yeah, all done.

The last thing I have to do is make the two dipping sauces, starting with the mustard into this little spice grinders.

Um, mustard seed, dry chopped onion, red pepper.

And then, of course, like salt, pepper, garlic powder.

And then I'm gonna do vinegar.

Okay.

Yeah.

Okay.

E don't have a lot of things that would go into too sticky, one of which being cucumbers, Because before quarantine started, I bought a bunch of cucumbers, and then I got bored one day and I pickled half of my fridge.

I can tell you right now I have a lot of garlic and a lot of deal in them, so I'm not gonna put either of those things into the sticky.

I don't really want to use that money because I don't wanna like brag, but they're really good aan den kind of same thing with the academic kind of the same with the crema that I made this lemon like nondairy greek yogurt because this is pretty strong, lemon flavored.

I'm not gonna put any lemon juice in here, which checks out because I used all my lemons on cocktails, salt to it, and a little bit of pepper.

You have to say, even if these dumplings to not suck Lisa sauces aren't gonna be bad.

So we have one victory.

Hello?

What we're doing today is this gonna air?

Because I I'm still, like wearing a pajama top.

E can't actually tell you're wearing a pajama top if that means anything to you.

But it is gonna It does, because I don't like getting dressed.

So you want me to watch the video and critique it?

Yeah.

I just watched the video and critique.

Let me know.

I think I did.

I mean, really.

I mean, it's better than what I expected.

I mean, it's not easy to do what you just did, but if you wanna be the critique, it just for the sake of adding a little drama to the show.

Uh, please give me all the drama.

I thought it was too doughy.

You didn't want extra fold, you folded to the inside, and then you turned it.

When you did that extra fold, you added another layer of dough.

So rather than pinching it and then trying to fold it, I should have tried to fold it as I went along.

Yeah.

The protein should be in the middle.

It should be in the palm of your hand, and then you do this with your figures, and then with your fingers, you're basically cut your creasing the fold on the top like a half moon.

You don't wanna go to thing because you really wanna have that sandwich field.

And if you're just a little bit off, it changes the whole shape of the product and that Sadiki, I would use the lemon disaster.

You have to use probably five lemons for every lemon skin, because when you when you do get it on your taste.

But it's like, Wow, yeah, it's more of a palate cleanser.

Yeah, juice messes up the texture of the sauce, So if I guess the lemon, it's just a more concentrated flavor.

And then it doesn't mess up the consistency of whatever.

So next time no lemon flavored yogurt.

What did you think about using the pickles instead of just like cucumbers and making the combination?

I'm not a big fan of pickles.

That's just a personal taste.

When you need a pickle.

Doesn't hardly even remind me of a cucumber.

Would you eat a fresh cucumber?

It's so pledge you to be pickles don't have that essence.

What did you think about the feelings that I made any critiques?

But they were great.

I really can't critique them.

I mean, obviously with us, it is a little thinner.

The dumpling is a little smaller.

The pastrami is not shredded.

It's a tiny little cubes that the proteins, they're like chopped so fine.

I mean, I'm always amazed at how these guys do crap.

I can't how They chopped vegetables and meats and such little fine little squares, and they're all consistently the same.

It's an unbelievable art.

I could never get to that point personally.

I mean, I did pastry school, so I just don't have those knife skills.

I'm like, Okay with, like, a big dice.

I could get pretty consistent sizes, but once it gets that small, But again, if you're the way you made the double, which was a little bit longer than ours and a little bit thicker than ours, I'm okay with the shredding.

Um, was there something that I could have done when I was making the dough to make it like a little bit stronger or a little bit thinner, because I felt like when I was rolling it out, I was really struggling to get it thin when you're doing it on a marble.

I wasn't I don't have a marble, marble, granite or some kind of shiny stone on stick would make it a lot easier just by not having a granite countertop.

I was already starting down here.

It's like your bench pressing £1000 just to get to 200.

The culmination of the show.

Um, the question that I meant to ask you is whether or not you would throw it out, eat it or serve it.

And I feel like I can guess what you're going to say.

You did a great job.

You did probably best better than I'd say 99% of people that are not, you know, dim sum chefs.