The Try Guys Cook Dumplings Without A RecipeJun 03, 2021
- I think this is the most I've seen you
cook. - It's because he criticizes when I do something, so he wants me to do it a certain way. It's not that he doesn't know how to
cook, it's just that he wants to cook---The tasty way. - What? (dramatic chord) - Welcome to Sin Receta, the cooking show where the contestants have no experience, no instructions and probably no hope. - It's a sad excuse for the dumpling. - Oh my God. (
guyslaughing) - Brownies, meatballs, pizza and the grand finale, cheesecake. - We're not just making sweet, we're making savory and (beeps), I can cook. - Keith might not get mad. - Jesus Christ. -Maybe he doesn't put alcohol in my shit.
Oh man, this is like home. - You are excited? Well, buckle up because disaster is ahead and there is no going back now. (dramatic music) - By now, you may have heard that the Try Guys have made a movie and it's called Behind The Try, A Try Guys Documentary. - You can be the first person to see it by buying tickets now for the Try Guys live event, world premiere. - There will be a red carpet, special bursts, special surprises, live performances, I bet. - For all the information you need and more, go to Try Guys .com slash movie. - I think it's about time we finished this, like those meatballs.
Enjoy the show. - The test
guysare back in the test kitchen for Without A Recipe. To kick off this season, they're making
dumplings. - I tore it, okay. Let's go for it. - What is your strategy this time Ned? - (beeps) up. (Keith laughs) - You know, 2020, the world is upside down. It's all crazy, which means I'm going to (bleeps) win. I've (bleeps) a lot in this series. Do we have anything that can help me? Did I blow water over the country for you? - I'm the defending champion of the season, which means I can be the cheeky villain.
Look, I read the YouTube comments. However, I didn't really appreciate my dishes being called uncreative. This season I'm getting creative. Well, some might say Eugene, maybe you shouldn't put alcohol in everything. Maybe you shouldn't do things totally crazy. No, I'm just going to go totally left field. So last season I was quite confrontational with the judges. You couldn't even have it, how can you even have a vote? Did I just put in too much xanthan gum? I took a risk, right? Dad's favourite. I wanted to honor my father, that didn't work. So no more honoring my father, even the cheesecake. -Each of the Try Guys will have two hours to make a dumpling of their choice.
Then the next day they will be cooked and presented to our panel of judges. - God, why didn't I make this in a bowl? - No friend, this is the way to go. - This is how you do it, you have to be able to feel it. - I'm Rosanna Pansino, I'm a YouTuber. I am also a baker. I know food, I'm a fellow foodie here. So I was a judge on the last season and a lot happened in the first season so I can't wait for the second. (guys laughing) Hi, my name is Matt McLean.
I am Eugene's boyfriend and I find him an excellent home cook. I think I'm better than all these guys, that's why I'm here to judge. I can't wait to tear these meatballs apart. - Matt, every time you watch Without A Recipe you're upset. - Yes, you are horrible. - Matt is my boyfriend. There's a reason I don't put it in videos. He watches these videos and just says terrible things. He's like the Gordon Ramsay of the Try Guys group. - But he might want to lose Eugene, which is exciting. - My name is Perry Chung. I am the chef-owner of Dumpling Monster in West Hollywood.
I'm really curious to see what kind of
dumplingsthey come up with today. Dumpling Monster has been open since February 2019. Growing up in an Asian family home making dumplings, it's just, it's something we've always done, like mom only making dumplings on holidays or usually at lots of gatherings. But professionally making meatballs, I've been making meatballs for the last eight or nine years. The fun part about meatballs is that they don't really originate from where they came from. There are different types of dumplings. There are Korean dumplings, there are Japanese gyozas, Chinese dumplings, Taiwanese dumplings, you know, even the Italians, they have a kind of dumpling, which is like a ravioli. (dramatic music) - To start off, we're going to make our dough and then we're going to move on to the filling and dipping sauces. - Very good bakers, three, two, one.
Let's do some dumps. - I'm going to make high gluten. I'm pretty sure it has to be like traction. - All purpose flour, high gluten flour. Let's try one of each. - This is what I know about making dough for dumplings, it is to cover a table with a pile of flour and break eggs into it and then stir it with your fingers. - Okay, okay, top to bottom. - Yes, I've seen it on the Internet all the time. - I've made dumplings so many times when I was a kid, but I'm not making Asian-style dumplings.
So we'll see what happens. I'm going to make what I call a Texas BBQ dumpling. Look, I'm Asian, but I'm also very Texan. So I've decided to bring my two worlds together in the perfect meal. So I'm taking everything you could possibly find in a Texas barbecue and trying to cram it all into one little ball of dough. Zach, you're making Asian meatballs, right? - I'm making an Asian-inspired vegan dumpling. They're going to have tofu, a little bit of nuts. Now I'm making vegan meatballs, which puts me at a flavor disadvantage. So I'm going to try to compensate, I'm going to put kimchi in my dumplings, I'm going to try to put some pineapple in my dumplings.
I just want that little kick of sweetness. - I'm making New Orleans-style crab balls. It's going to have Cajun seasoning and andouille sausage and some seafood gumbo inside. My aunt, I don't know if you knew this, but she owns a Cajun restaurant in New York City. I have always loved Cajun food and my aunt's restaurant. It has been greatly affected by COVID. Yes, I'm only thinking of her when I make this
recipe. - Well, I'm making a breakfast sandwich-inspired dumpling. Some turkey, sausage, egg and cheese in a dumpling. We love to reinvent breakfast, but have people made breakfast meatballs?
Since Rosanna doesn't eat pork, I'm going to use a turkey breakfast sausage, wrap it up, and then boil it. Or steamed, one of two, I'll decide at the time. (dramatic music) - Today we are going to make pork and chive meatballs. We'll be using AP flour and cake flour, because it's a little more common for everyone to try at home. So I'm going to start on a low setting just to mix all the batter together and then I'm going to slowly add the water. I know you put egg and water in it. - I've got my dough, my Old Bay infused flour and salt mix, now I'm going to make a little circle. - Look, I wonder if I'd like to think about my batter like a pancake a bit.
I don't know if you've had the greatest fast food invention of all time, the McGriddle, but I have and there's something sweet about that sausage breakfast sandwich. - So, what is your strategy this season? - I've been on a real journey between last season and this, you know, now I'm a flavor, man. - You are a man of taste. - I made a line of tea, I've had quite a culinary adventure. I'm here to take my knowledge and apply it to the world of Over the Counter. You know, I don't want to do something boring, I'm not Ned. (both laughing) - I took out the whole plate because I intend to put about nine eggs. - Hey, it worked for Eugene. - I don't know, I'm taking what I know about making pasta. - You did well Ned, I need more eggs.
Not enough eggs, not enough liquid around here. - Guys, it's 2020, anything is possible. This season is going to be very different. We are all going in different directions. Like I can't put alcohol in anything. - So you're telling me you're not going to put alcohol in anything you're doing? - Well, we'll see but I'm trying to, you know I'm trying to surprise the audience, you know? - God, why didn't I make this in a bowl? - No, friend, this is the way to go. - This is the way to do it. You know, you have to be able to feel it.
Look, dumplings have been made for thousands of years just like this. I'm not going to lie, maybe I'm on the side of too many eggs. - Yeah. - So, to the dough, I added a little bit of salt, a little bit of canola oil at this point, all the flour has come together. But usually the question is, how long do you work the dough? I would say probably around seven to 10 minutes. - I think that in past seasons I have condemned myself for not knowing when to quit. So I'm going to say I don't want to overload this dough.
I've finished. I'm going to do another. - Are you going to do another one? - Yes, I'm going to try one with gluten. - Zach, what did you just say about knowing when to quit? - Well, I know when to give this up. That is the AP mass. He did very well in, in history and science. But now we're going to try some high gluten because I feel like high gluten is going to be stickier and you need your dumping rapper to be sticky. - You know, between the old Bay and the egg mine there is something like an interesting orange texture. - Yes, yours is very pretty. - I need more flour.
I thought I needed more eggs. I lay too many eggs. - I also need more flour, I think. - Watch this. - Yes. - I'm coming honey, don't worry. - I need an extra hand. - Forgiveness. Do you want a little more than that? - A little more. - Well. - Okay, that's good. - I'm worried about how stringy this is. Is there anything else I should put here? - You can feel mine if I can feel yours. - Yes, yes, yes, of course. Oh yeah, yours is much softer than mine. - Oh wow, yours is much more difficult than mine. - Hm. - I did notice that our doughs are already very different, mine is sticky and sticky, yours is hard and firm, we'll see what happens. - Now we move on to the fillings.
Ned? - The juicy the delicious, the little explosion of flavor inside the dumpling. - So, while the dough is resting, we're going to work on our filling right now. I have some green Chinese chives, which are very, very fragrant. What I have here is also green onion and ginger and what I like to make is a mixture of ginger, spring onion and water, which is something that I will include in the filling. So to the fine ones I'm going to add about a cup of water. - Oh, what do we have in the fridge? It's okay, I have tofu. - I think I bit off more than I can chew conceptually, because I'm trying to push an entire Texas barbecue that usually takes a day or two into an hour and a half of cooking.
If you're going to barbecue in Texas, you have to have brisket, so I'll try to make brisket even though we don't have enough time to properly braise or smoke it, so at least it'll be brisket meat, and I'll also throw in some baked pinto beans, maybe fried. I'm going to put green cabbage, because you have to have green cabbage. Seeing everything ready this sounds crazy. And potato salad, you can't have barbecue without potato salad, so I'm putting potatoes in there too. I'm just going to make my dry dough for my brisket. (both yelling) - Look at those little ones. - I love soup dumplings. - Oh, don't we all? - So I want to inject a little bit of beef broth, like there's a little burst of brown sauce in there. - So when it comes to soup dumplings, it's a little more difficult.
I mean it's a two to three day process. There is gelatin involved, which means you have to cook a broth and you need the gelatin to settle so you can put these little pieces of gelatin in there. The margin of error is, is very, very, very slim. - I don't know how you get soup into soup dumplings, I figure, you know, maybe I get a little syringe and throw it in at the end. - So I'm going to do a little sausage, egg and cheese situation. I have turkey sausage, it's turkey breakfast sausage, but I don't know how seasoned it is and I also can't eat it raw to find out because it's turkey. - Oh right, and I have to do two different versions for Rosanna.
Oh shit. - Oh right, look I'm working for Rosanna too, better appreciate what we're doing here today. - Yes. - Because we altered our
recipes for Rossana Pansino because she doesn't eat pork and that's fine, fine. But you know, I wanted to make pork, I like pork. - I also have some kimchi. - Are you going to put kimchi in your meatballs? - Yeah, I'm going to try some kind of crazy flavor. - Hey Keith, do you mind if I hang out here? - Around here we have about two pounds of pork. I like to get around 30% fat content, the leaner the meat the harder it is for the flavor to hold.
Usually what makes dumpling so amazing is the fat that carries the flavors. I have about a tablespoon of sugar, light soy sauce, I say about an ounce, sesame oil, vegetarian oyster sauce, a little bit of cornstarch, the cornstarch will work to help hold everything together. And here I have some white pepper that will give it a nice touch. - What I'm doing is drying all this tofu and then basically I'm going to crumble it. - Oh, I'm stressed. - It's okay Eugene. Believe in yourself. - So normally I would boil potatoes, sauté kale, it would take too long.
And if I put them, and if I put one? What if I put it all in one pot? What if I put it all in one pot? - You can be a one pot man. - Oh Lord. - I havemore pineapple to this. - Here we have a stuffing stick, which is what we use in Dumpling Monsters because wood, bamboo wood, doesn't stick to meat very much. You don't want too much filling because otherwise your dumpling won't cook in time before the dough is done cooking. - I should be measuring this by weight with the scale, but I'll just look at it by eye.
Put in some baby pineapple. It almost looks like someone threw up a taco al pastor. - Yeah, I'm trying to wrap one up. A little silly to do. It looks like a little pie. - That looks nice. - A little silly. - And here we are wrapping the dumplings that we are boiling. You really need a perfect seal for the boiled dumplings because it will be surrounded by water. The technique for this is to lock the hands in the center, giving a good squeeze. And you yourself have a small dumpling here. - I think my dumpys are too thick.
I know, it's very difficult to get this dough, right? Definitely, my final pieces are like super doughy. - This is a bit of beef broth. - Is it beef broth? - I'm going to see if I can inject it and make soup dumplings. - What? What? - Me trying to get the soup thing going. - Wow, is that how they do that? - I dont know. - It's not, but I love it. - That's great. - The creativity here is out of control Ned. - Thanks. - I feel good about honoring the shape, this is how my mom and grandma used to do it, this is just the basic crimping method.
I'm nervous that deep frying will open them up so we'll see. - Oh, you can see how it fills up. Oh yeah. - I left all my tortillas stacked over time as they got more room temperature they became one. So I take the opportunity to make some amusingly large dumplings. - I had a revelation. I think the acid from the pineapple cooked this overnight in a way that has made it dirty. - Oh no. - Oh that's not good. - I no longer have confidence. - All right, ten minutes bakers. - Ten minutes. - I think I'm ready to cook, I feel pretty confident.
The only thing that worries me is that I have to fully cook this turkey. - And the judges will see us cook this for the first time. - Yes. - When it comes to steaming a dumpling, you're waiting for the dumpling to puff up. You have to have a good seal because if you don't have a good seal on your dumpling, during the puffing process, the dumpling can puff up and open up. If the dumpling is too large, the inside may not cook completely. - Okay, with my trash cans done, we have Ned making some shumai, some little fleurettes over there, they look good.
We've got some fortune cookie action coming out of Zach, and Eugene, who has been stressing about the quality of his dough, is making meatballs that look perfect and I had plenty left over from the BBQ to eat, what an amazing day it is. here at Without A Recipe Kitchen. - One minute! - One minute, okay, this is it, last chance. I think I'm going to do one or two more, and I'm happy with this. - Very unsure if my seal is actually sealed correctly. - In fact, now I'm nervous about any steaming because it's already very humid in here, so I can stop at the pan. - Ten nine. - Eight, seven, six, five, four, three, two, one. - Hands up bakers! - Pies! - Oh. (dramatic music) - Today we are going to judge on four things, taste, presentation, creativity, and is it a dumpling? - So today, for the first time, we are going to see the boys cook so we can criticize them in the process, so let's start cooking. (Rosanna laughs) (dramatic music) - Alright, so we have our judges watching over there.
We've got the other two Try Guys watching us here - And we've got God watching us above. - I love you God. (boys laugh) It's the main show, we've got our meatballs. - We have 20 minutes on the clock. - Here we go. - Here we have no margin of error. - I want mine to really feel like, you know, a country lobster boil, so yeah, I'm serving mine with some corn. - My gut tells me to cook these for about six minutes and then add some water, but they're frozen. So I could make it closer to 10. - Let's start on our fried dumplings right now.
We're going to put some oil down there in a hot pan. And then from here, once the oil is in, we're going to drop our meatballs in here. - I'm going to be steaming mine, I think the right amount is eight minutes. I think it goes pretty fast. - My God, there's so much steam. - Put that corn in there. - The camera should already be fogged up. - Crop spa. - Everyone else has cooked for me except Zach, so I'm really-- - Wow. - Interested to see how your result turns out. - Pop that cherry. - Zach, the joker. - Oh no, I'm having some difficulties getting my dumplings. - Ned, what's going on? - I have some difficulties getting my meatballs out of the parchment.
Some of them have really gotten better here. - Steamed dumpling is quite a bit easier than boiled dumpling. You just need to make sure that you have parchment paper or some kind of cabbage. That way the dumpling won't stick to the steamer basket. - Oh God, they're all hitting each other. take this off - Oh. - The soggy bottom drips a little soup. - Yes, I'm going to go ahead and say that putting the soup in, has a real chance of ruining me. Alright, I've got my meatballs laid out here. Six with pork and four without pork. - We will lower the heat to medium and now we will add a little water.
And what you're looking for is for the water to come out completely. And what remains is the oil in there, it should be crispy. - This is where Zach learns what happens when you mix oil with hot water. And cover it up? - Yes baby. - Hey, that's steam. - Woo, let's make an explosion. - Zach is an innovator, frying and steaming. - I don't have much time, we have what, ten minutes? These are my firsts, these are the proof. I'm going to learn from these and I'm going to do it again. - Ned, how do they look? - They look good and come off the paper much easier now that they are cooked. - And for the fried meatballs, I like to have the sauce on the side, because if you put the soy sauce on it, you lose all that crunchiness due to the moisture of the meatball sauce.
And this is our fried dumpling. - These are perfect colors, look at that, that's perfect. - Ten seconds. - Ten seconds. - Eight, seven, six, five, four, three, two, one! Done. - Hurrah. Wow, a valiant effort from our boys. - Judges: I am pleased to introduce my New Orleans Style Cajun Crab Balls. I call them my Country Dumpkins. (judges laugh) - Wow, that's a good name - The inside is a, it should taste like lobster gumbo, Rosanna, yours doesn't have sweetened pork sausage, but you guys have pork sausage, too. - Thanks. - There's some okra, onions, mushrooms, and I mixed some Old Bay seasoning into the dumpling batter.
It is served with an ear of corn and garlic butter as a country crawfish boil. - This is really creative, I've never seen this. - Definitely creative. - All right, here we go. - And I should mention that they are soup dumplings. - It's definitely interesting. I think there's some cheese, is there cheese here? - No, no cheese. - Okay, there's something elastic here. - That's probably the okra, yes. - The texture is a bit strange. - I wish the spice was on the dumpling and not on the wrapper because it makes it an unappealing color. - Less atractive. - It's what's inside that counts. - I get it, it actually tastes very southern.
However, the skin texture is a bit heavy. - Why is so difficult? - I'm Italian, so I know how to make pasta. - Touch the exact subject. - So it's an egg-based dumpling dough. - I think it was a good effort, a poor execution. - Oh. - Thanks for being direct. - Oh, oh. - But you know, in the name of Ned, we read him a lot for not going outside the box and being creative, are these creative? - Very. - Ned, I think this dumpling is delicious. - A cajun boiled pie. - Actually, I love this. - Yes, that's OK. - I think this is delicious. - I love those flavors. - I really loved the filling and the spices, it's just the wrapper, it's chewy and I think it may be a case of too much flour, especially if it's an egg based wrapper. - So, what do you think, is it a dumpling? - Yes, it's a dumpling. - It's a sad excuse for a dumpling. - Oh my God.
I'm the first person to go, did they tell you to be super critical or something? - Judges, I am very excited that you are trying a merger between Japan and Hawaii. I call them my Mapo Tofu, wait. My Mapo Luau dumplings. It's vegan tofu dumplings and I put a little kimchi, a little pineapple and a little szechuan pepper on it for a nice touch, and it's served with a soy sauce, vinegar and pineapple. - You know that Mapo is from China right? - China, what did I say, Japan? - Do you know that Kimchi is from Korea so far? - And the pot sticker, let me take that again. - Yeah. - So you've got China, anyway, enjoy guys. - I like pineapple, so I'm hopeful.
I love pineapple and I love bread. - I love how brave those bites are, they are big bites. - They are very chewy. - Very chewy, well, well, sick, that's-- - All I taste is pineapple. - Well. - And like, spice. - Yeah, that's great. -Rosanna, what's up? - The others are terribly quiet. - It's okay, it's okay, she loves it. - It's like chewing gum. -She hit her with pineapple and then a bunch of spices. - Pretty. - Is there anything else here? - He's tearing it apart, he loves it, you just want to jump in the middle. - What is bran is that it is fried. - Yes. - Because you know, fried things taste good. - Yes. - I think aesthetically it's a beautiful dumpling, the sauce is-- - Beautiful. - It's quite tasty. - Yes. - I can't say the same for the stuffing. - No, no, it's great, man, stop there, you're great. this is great - I don't think the dough is fully cooked, it's a bit rubbery. - I'm going to put a pause on that and ignore it. - I'd say it's creative. - Edible. - Fried. - Edible, my God. - It can be eaten cooked. - Rosanna, this was the first food of mine that you have swallowed I think. - Right, I'm a fan of fried bread.
If you put me in a carnival, I'll win ten pounds. - Kay, I want you to keep that sensory memory and just associate. - Is it a dumpling? Yes, sorry. - Is it a good dumpling? I do not think. As we all agreed, it's a bit all over the place. - Yes, it really saves you the fact that it's fried. - It's everywhere, like he said. The second bite was not good for me. Oh, it's strange. It hurts a little to eat a little. - Yes. Judge the most important thing, is it edible? - That's not-- - That's not really the criteria. - For me it is the boys.
I have to swallow to taste it, but I wouldn't want to go back for a second bite. - I'm fine with that guys, I take it as a win, judges, thank you very much. - Hurrah. - I really appreciate it. - Thanks. - Very well Eugene, let's go to the kitchen. - Are you ready to go? Everything's fine. - Alright, we've seen Zach and Ned, they crushed him, now it's time for them to crush us. We have a lot of things here, Eugene, how are you cooking today? - You know, we are going to stick to our original plan so that the trial does not affect us, we have this. - We have this. - I'm going to try frying dumplings for the first time. - So I'm going to do two different methods, I'm going to steam a batch and I'm going to boil a batch.
I'm cooking everything raw. Everyone else had innards that were already cooked, mine weren't so I really want to make sure everything is cooked and I don't know if boiling or steaming is better so let's (bleeps) go for it. - Let's start with the boiling dumplings. Usually that takes a bit longer than fried dumplings. We have a pot of hot water. I'm going to put a little oil just so it doesn't stick. Let's season it with a little salt. After the meatballs are inside, we are going to wait for it to boil again and lower the heat to medium again.
That way the filling in the center cooks completely and won't overcook the dough. - Quite right? - Those look huge. - I said it was pretty, not if it was huge. - Almost like a pie. - Empanada is a type of dumpling. - So, another method of cooking meatballs is that you can also fry them. I do want to caution that if you put too much stuffing, by the time the wrapper turns that golden brown color that you love, the inside may not cook all the way through. - Golden brown is usually my go-to phrase for anything that's well-cooked. - So I've put my guys on steam, I'm going to start them up after eight minutes. - So these meatballs have been cooking, for about eight to 10 minutes.
They are all floating to the top. With boiled dumplings you don't want to over-boil them, once you over-boil them the skin on the dumpling kind of turns into a mush. So we're going to pull this out right now, put in our sauce that came from a Mason jar. So for the dumpling, what I'm looking for is a wrapper that has a nice, bouncy texture and great structure so it doesn't fall apart. - I think I really went outside the box. You know, I've never fried anything before. I hope that works in my favor, but you know what?
If I can get a compliment out of Matt, then that's a win in my book. If I can win this episode with Matt as the judge, there's no bigger prize. - Oh. I also want to win with Matt judging. - Yes, I think we all agree,we want Matt's approval. - That would be very good. - Five four three two one. Hands off tippers! - Funplings. - Judges, we all love a good breakfast sandwich, right? Yum yum wake up you eggy sausage cheesy goodness. Well, I'm proud to introduce my Farmhouse Breakfast Meatballs. There's some fennel, there's some chives.
There is definitely cheese, egg and turkey sausage. And then it's combined with some kind of sweet and spicy dipping sauce. - Keith, the smell of this sauce is really good. - The skin texture, it's a bit thick around the edges, but I'll probably avoid all of that and just go for perspective here. - Great tactic. - They did not crumble, but yes, but it is quite thick. - The sausage is quite spicy. - It is? - Mixed with the hot sauce it's a bit overwhelming. - I like the scents inside. I like this part, I mean the rubber on this part.
I mean it's like really thick here. - Well, as far as creativity, I mean it's like breakfast in a dumpling. - I love turkey. I use turkey for everything. Ground turkey for almost everything. - What's going on there? Perry, what's going on? - I think I have a bone. - Well, that's not my fault, I (bleeps) bought turkey at the store. - I'm fine though. I can see beyond that. - I'll let Ralph know. - As we can see, the turkey, the ground turkey here is cooked. Over here, this is the raw meat here a little bit.
You know this is interesting because these are cooked. These are cooked and this one is a little raw. - It's just one that came out. - With the sides it's harder to cook and steam with them being so big to make sure it's fully cooked. So you think it's a dumpling? - I think it's dumping. I just need a little more time to cook. - One of them didn't make the cut. - The stuffing was ok, I did get a bone, but I can see past that. I thought it was weird to make breakfast sausage patties, but actually, with the seasoning you put there and the sauce you made here, it kind of tied me up.
Yes, especially the creativity is quite good in this case. - Tastes like a really good McDonald's breakfast sandwich. - Oh yeah. - But that's been left in the steam too long, so it's a bit damp. - Part of my inspiration was the McGriddle. - Yes, it tastes a bit like a McGriddle. - And I love this sauce. - The sauce was good. - OMG I just made a connection, it's like you made salsa or something. - I do and guess what, there's some of my sauce in there, there's some burger sauce in there, make your own delicious burger sauce, get a bottle today. - Shut up Keith, are you serious? - Am. - It's delicious. - Yes, thanks. - Too bad it's not a salsa contest. - Yeah, bummer. - We really should focus on the dumpling. - Shut up the (beeps)!
I didn't talk shit about your food, just let me enjoy it. Jesus Zach! (beeps) mother tofu (beeps). (boys laughing) - Hello judges. As an Asian, I am a lover of dumplings, but I am also an Asian from Texas. So I wanted to flip the script and come up with something new, these are my Texas BBQ Meatballs. Inside you'll find braised brisket, kale, potatoes, and refried beans. And next to it is a homemade barbecue sauce. - This is the most I've seen you cook. - How long were you saving that joke? - I am the only one who cooks at home, Eugene does not cook. -It's because he criticizes when I do something, so he wants it to be done in a certain way.
It's not that he doesn't know how to cook, it's that he wants to cook. - The tasty way. - What? - I mean the setting is beautiful, it smells good. - It's like a kind of pie shape, you know? It's pretty big - Everything is bigger in Texas. (Rosanna laughs) Everything. (suspenseful music) - Wait. - All the chewing. - It's a little touch. - (beeps). - Like a Texas, tough as a Texas. - It's tough Texas. - Texas built tough. - It gets a little bit stuck in the teeth. - That's a very Texan thing. - I have to see what's here, because so far. - It looks like just meat. - Just like Texas. (guys laughing) - I can't really taste all the different elements, but it's all sort of mixed together.
It is very meat forward. - You love everything I give you that is meat forward. - Now. - Nobody got that? - Got it, got it. - He doesn't even laugh, he doesn't even smile. That was pretty good. - Texas hot wings. - I'm going to say for the record that this is the only dumpling I still eat. - It all definitely comes together. One stop BBQ. "Eugene did better than I thought he would, but I don't think he's ordering this." And I mean to me this is really a patty, right, it's a patty, so if we say a patty is a type of dumpling. - Which one is, which one is, which one clearly is. - If it's not a dumpling, then I wouldn't call it dumping because this is a pretty classic patty. - Wrapped like a dumpling, it crinkles like a dumpling. - Barbecue empanadas, delicious.
I mean they are, technically they are meatballs but. You wouldn't call it that on the sign. - Keith, are you trying to convince us that this is not a dumpling, so it should be disqualified? - If that's what you think I'm trying to say, that must already be on your mind. (Rosanna laughs) - No, I'm just trying to play it. - So really the big question at the end is Matt, am I going to cook this at home now? - I don't think so, this doesn't seem very healthy. - Great, okay, we'll let you deliberate on that note, guys, let's dump. - We'll go to the trash and let you all get rid of your minds. - Thank you judges. - Thank you judges. - Thanks. (dramatic music) Judges, time to deliberate.
Let's start with Ned's. - I thought the taste was ok, not my favorite. - Yeah, I thought it was cool, I thought the creativity was really cool. I think he was trying to fuse a dumpling together and that style of cooking and eating was really good. -Yes, he brought the lobster to a boil, it had the butter, but then the skin itself. - It was just the texture of the dough, which I think everyone struggled with a bit, but it was the texture of the dough that really threw me off. - Hard, yes. - Yes, Zach was very interesting. - Yeah, I think the padding really was a mistake for me on that one.
The flavors didn't really meld together, it was very mushy. - Ok, I'm a little biased because I like bread, but when you fry up a dumpling it's so good. But that filling was a bit strange for me. - I mean, when you look at it, you want to eat it, right, it has that texture and that look. - It was sweet, sour, soft and salty. - Okay, Keith's is where you caught a bone. - Yes, I have to start with the good. He reminded me of breakfast the sauce was amazing but I got a bone in my dumpling and I can't blame him he didn't shred it. - But you also had raw meat in yours. - TRUE.
So I think most of them were cooked. I think there are some with little surprises. -So that knocks him down because he didn't fully execute the technique. -Yes.-He risked using a raw filler. -So I think Eugene did a great job, I've seen what he can do at home, I've seen how horrible he is, I think he's definitely been learning. I think the flavor profile was really good, I think frying them was really smart. Is creative? I mean, I think it's not combining flavors that we haven't had before. - Are you proud of him? - I'm proud of him. - Aw, I'm proud of him.
He seemed the most married, cohesive, as if they were together. - Right. -Luckily for us, he cooked the stuffing. He chose the perfect cooking technique that consisted of simply frying everything. - Well, if we were to judge by skin alone, I think everyone would get fourth place. - Definitely. - Yeah, so we have to remove that. - We can't even let that be a factor. - It seems that we have more things to discuss, this is going to be a very difficult choice. (dramatic music) - Hello judges. - We are back. - By the way, have you been exercising?
Because you guys look amazing. - Zach, are you trying to get brownie points? - That's the next episode, Rosanna. - Next episode! - Spoiler alert! - See you next week. - I must say that I don't want to get discouraged, but today was a very interesting day to judge the dumplings. I think collectively if they worked the dough a bit more, they probably could have been a little different in terms of the skin on the dumpling. - I'm a little shocked. I thought that would be the easiest part today. - I know, it seems that it was good.
I got this, I don't know, it seems like it's everywhere, I'm dying, can you tell us who won? - So I have the privilege of announcing fourth place. - How is that a privilege Matt? (group laughs) - And that goes to someone who really missed the mark on the filling, on the baking, and on the actual bread. And that would be Zach. - Go. - Congratulations, you have fourth place. He really tastes like spicy pineapple. He was not fully cooked. They are a bit of odd sizes. It just missed the mark for all of us. - What are you talking about?
Rosanna, we had the carnival connection, you (bleeps), I brought you to the carnival, you were throwing darts, you won a teddy bear, you did the little ring toss in the milk jugs. We were on the ferry wheel together and you loved it. And Matt, I get it, yeah, I mean, guys, I get it. It was not good. I'm learning a lot. At least I know where I went wrong this time. I'll get first place at the end of this, mark my words. Judges, respectfully disagree, but thank you for your time. - So it looks like the dough was really wrong on all four of them, which opens things up because if you focus a little more on the fillings, I have no idea where this is going. - Yeah, I don't know either. - Now in third place we have. - (beeps). - Ned. - God! - Back to the third. - Not! - Great creativity, we like the theme, it's a dumpling.
We didn't really enjoy the flavors in the dough. - What? - What do you mean? What? - We wanted the flavors to be in the filling and in the sauce. - The dough was chewy and not good, but then I realized everyone's dough was chewy and not good, so you're telling me my filling was wrong? - The okra is a very strange filling option because it's a bit rubbery so I wasn't sure if it was cheese or something running off. - You're filling it wasn't bad. - I'll take it. (group laughs) But thanks for saying it was creative, I appreciate it. - So now we are left with Keith and Eugene. - They were both very creative. - Keith, this one was a little tricky for me because I really loved the seasonings.
I think you made the seasonings maybe the best, however since you made them different sizes some small some large I unfortunately got one that was not cooked. -Eugene was the only one who took that technical ability a bit and fried the dough from him, but inside everything was a little soft. - But we really thoroughly enjoyed it how all the flavors and textures came together. So. - Great job for the new one. You get to the second man, no matter what. - I'm so close. - The winner of today's dumplings challenge will be. Eugenio. - Oh Lord! (upbeat music) (audience clapping) - You did a great job. - I'm cooking this for you every night.
That feels great, I feel like normally I would have made an Asian dumpling right away, but I wanted to try to think outside the box, do something a little different. - I'm happy, you know, I'm not trying to build a company with meatballs, but I'm trying to build a company with sauces and everyone said my sauce was the best, so that's something you can count on. - Well, congratulations Eugene, thank you judges, this is only episode one of Without A Recipe, we have three more to come. Come back next week, we'll make brownies, we'll make pizza, and finish with cheesecake.
And I'm going to win one of them, okay, bye. - Long live Zach, long live Zach! - Bye! (upbeat music) - Next week in Sin Receta. - Oh shit. - Oh, it's unstable. - This happens to me for never measuring. - It's dry. - Dry. - From above, make it fall, that's some delicious brownies.
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