The Try Guys Cook Dumplings Without A Recipe

- I think this is the most I've seen you

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 just that he wants to cook...-In the tastiest way. - That? (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 dumpling. - Oh my God. (

guys

laughing) - Brownies,

dumplings

, pizza and the grand finale, cheesecake. - We don't just make sweets, we also make savory ones and (bleeps), I can cook. - Maybe Keith won't be 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 there are disasters ahead and there is no turning back. (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 getting tickets now for the Try Guys world premiere live event. - There will be red carpet, special bursts, special surprises, live performances, you can be sure. - For all the information you need and more, go to slash movie Try Guys.com. - I think it's time we finished this, like those

dumplings

.

Enjoy the show. - The test

guys

are back in the test kitchen for No Recipe. To start this season, they are making dumplings. - I broke it, it's okay. Let's go for it. - What is your strategy this time Ned? - (bleep) up. (Keith laughs) - You know, 2020, the world is upside down. It's all crazy, which means I'm going to win (bleep). I've (bleeped) 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 get to be the daring 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 make 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 too much xanthan gum? I took a risk, right? Dad's favorite. I wanted to honor my father, but it didn't work out. So I will no longer honor my father until cheesecake. -Each of the Try Guys will have two hours to make a dough ball of their choice.

Then the next day they will cook them and present them to our panel of judges. - God, why didn't I make this in a container? - No friend, this is the way to go. - That's how it's done, you have to be able to feel it. - I'm Rosanna Pansino, I'm a YouTuber. I am also a baker. I know the food, I'm a fellow foodie here. I was a judge 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 consider myself 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 apart these dumplings. - Matt, every time you see Without a Prescription you are 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 kind of like the Gordon Ramsay of the Try Guys group. -But he might want to make Eugene lose, which is exciting. - My name is Perry Chung. I'm the chef-owner of Dumpling Monster in West Hollywood. I'm really curious to see what kind of dumplings these guys come up with today.

Dumpling Monster has been open since February 2019. Growing up in an Asian family household making dumplings, it's just what we always did, like mom would just make dumplings during holidays or usually at a lot of gatherings. But as a professional I make dumplings, I've been making dumplings for the last eight or nine years. The funny thing about meatballs is that they don't actually have their origin. There are different types of dumplings. There are Korean dumplings, Japanese gyozas, Chinese dumplings, Taiwanese dumplings, you know, even the Italians have a kind of dumpling, which is like a ravioli. (dramatic music) - To start we are going to make our dough and then we will 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 must be extensible. - All-purpose flour, flour with high gluten content. Let's try one of each. - Here's what I know about how to make dumpling dough: You cover a table with a bunch of flour, crack in eggs, and then stir it in with your fingers. - Right, right, from top to bottom. - Yes, I've seen it on the Internet all the time. - I have made dumplings many times as a child, but I don't make them Asian style. Then we'll see what happens.

I'll make what I call a Texas roast dumpling. Look, I'm Asian, but I'm also very Texan. So I've decided to bring my two worlds together into the perfect little meal. So I'm taking everything you can find at a Texas steakhouse and trying to cram it all into a little ball of dough. Zach, you're making Asian dumplings, right? - I'm making an Asian-inspired vegan dumpling. They are going to have tofu, a little bit of nuts. Now I'm making vegan dumplings, which puts me at a disadvantage flavor-wise. So I'm going to try to make up for it, I'm going to put kimchi on my dumplings, I'm going to try to put some pineapple on my dumplings.

I just want that little touch of sweetness. - I'm making New Orleans-style crab balls. Inside you'll have Cajun seasoning, andouille sausage, and some seafood gumbo. 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 just thinking about 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 reinventing breakfast, but have people made dumplings for breakfast?

Since Rosanna doesn't eat pork, I'll use a turkey sausage for breakfast, wrap it, and then boil it. Or steamed, one of two, I'll decide at the moment. (dramatic music) - Today we are going to make pork and chive dumplings. We'll use 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 low just to mix all the dough together and then slowly add the water. I know you put egg and water in it. - I already have my dough, my mixture of flour and Old Bay infused salt, now I'm going to make a little circle. - Look, I wonder if I'd like to think of my batter a little bit like it's a pancake.

I don't know if you've had the greatest fast food invention of all time, the McGriddle, but I have, and that sausage breakfast sandwich has some sweetness. -So, what is your strategy this season? - I've been on a real journey between last season and this one, you know, I'm a flavor now, man. - You are a man of flavor. - I made a line of tea, I have had quite a culinary adventure. I'm here to take my learnings and apply them to the world of Without Prescription. You know, I don't want to do something boring, I'm not Ned. (Both laugh) - I took out the entire plate because I intend to put in approximately nine eggs. - Hey, it worked for Eugene. - I don't know, I'm taking what I know about making pasta. - You got it right Ned, I need more eggs.

There are not enough eggs, there is not enough liquid here. - Guys, we are in 2020, anything is possible. This season is going to be very different. We are all going in different directions. Like I don't put alcohol in anything. - So you're telling me that you're not going to put alcohol in anything you make? - Well, we'll see but I'm trying, 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 how you do it. You know, you have to be able to feel it.

Look, meatballs have been made this way for thousands of years. I'm not going to lie, maybe I'm on the too-eggs side. - Yes. - So I added a little salt to the dough, a little canola oil right now, all the flour has come together. But usually the question is: how long do you work the dough? I'd say probably seven to ten minutes. - I think in past seasons I have condemned myself for not knowing when to give up. So I'm going to say that I don't want to overwork this dough. I've finished. I'm going to make another one. - 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 smoking? - Well, I know when to leave this.

That is the mass AP. He did very well in history and science. But now we're going to try something high in gluten because I feel like high gluten is going to be stickier and you need your rapper to be sticky. - You know, between the old bay and the egg mine there is an interesting orange texture. - Yes, yours is very pretty. - I need more flour. I thought I needed more eggs. I laid too many eggs. - I think I also need more flour. - Watch this. - Yes. - I'm coming darling, don't worry. - I need an extra hand. - I'm sorry.

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 yes, yours is much softer than mine. - Oh wow, yours is much harder than mine. - MMM. - 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 dough ball. - So, while the dough is resting we are going to work on our filling right now. I have 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, chives and water, which is something I'll include in the file. So to lose weight, I'll add about a cup of water. - Oh, what do we have in the refrigerator? Okay, I have tofu. - I think I bit off more than I can chew conceptually, because I'm trying to turn an entire Texas barbecue that usually takes a day or two into an hour and a half of cooking.

If you're doing Texas barbecue, you have to have brisket, so I'm going to try to make brisket even though we don't have enough time to braise or smoke it properly, so at least it'll be brisket meat, and I'm also going to put in some baked pinto beans, maybe fried . I'm going to put kale in it, because you have to have kale. See everything ready, this sounds crazy. And potato salad, you can't have barbecue without potato salad, so I'll add potatoes too. I'm going to make a dry rub for my brisket. (both screaming) - Look at those little ones. - I love soup dumplings. - Oh, don't we all do it? - So I want to inject a little bit of beef broth, like maybe there's a little explosion of brown sauce in there. - So when it comes to meatball soup, it's a little more difficult.

I mean it's a two or three day process. There's gelatin involved, which means you have to cook a broth and you need the gelatin to harden so you can put these little pieces of gelatin in there. The margin of error is very, very, very small. - I don't know how you get soup into soup dumplings, I figure, you know, maybe I'll 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, which is turkey breakfast sausage, but I don't know how seasoned it is and I can't eat it raw to know because it's turkey. - Oh sure, and I have to make two different versions for Rosanna.

Oh shit. - Oh, right, look, I'm also working for Rosanna, you better appreciate what we're doing here today. -Yes.-Because we modified our

recipe

s for Rossana Pansino because she doesn't eat pork and she is fine, she is fine. But you know, she wanted to make pork, I like pork. - I also have kimchi. - Are you going to put kimchi in your dumplings? - Yes, I'm going to try a crazy flavor. - Hello Keith, do you mind if I stay here? - Here we have about two pounds of pork. I like to get a fat content of about 30%;

The leaner the meat, the harder it will be for the flavor to come through. Usually what makes the 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 act to help hold everything together. And here I have some white pepper that will give it a nice spicy touch. - What I'm doing is drying all this tofu and then I'm basically going to shred it. - Oh, I'm stressed. - It's okay Eugenio.

Believe in yourself. - Normally I would boil potatoes and sauté cabbage leaves, and it would take too much time. What if I put them, and what if I put one? What happens if I put it all in a pot? What happens if I put it all in a pot? - You can be the only man. - Oh Lord. - I worked for 10 minutes and got five crayfish. I need to speed this up. - So I'm going to spread the breasts with myIt will cook in time before the dough finishes cooking. - I should measure this by weight with the scale, but I'm just going to observe it.

Swaddle a little pineapple baby. It almost looks like someone threw up a taco at the pastor. - Yeah, I'm trying to wrap one. A little silly. It looks like a small empanada. - 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 they will be surrounded by water. The technique for this is to fold your hands in the center, giving a nice big squeeze. And here you have a small ball of dough. - I think my chubby ones are too thick.

I know, it's really hard to get this dough, right? My final pieces are definitely super doughy. - This is some beef broth. - Is it beef broth? - I'm going to see if I can inject it and make soup balls. - That? That? - Me trying to get the soup situation going. - Wow, is that how they do that? - I don't know. - It's not, but I love it. - That's great. - The creativity here is out of control Ned. - Thank you. - I feel good about honoring the shape, this is how my mom and grandmother did it, this is just the basic crimping method.

I'm worried that frying will open them up, so we'll see. - Oh, you can see it filling up. Oh yeah. - I left all my tortillas stacked over time as they remained at room temperature they became one. So I take that opportunity to make some hilariously large dumplings. - I have had a revelation. I think the acid from the pineapple cooked it overnight in a way that made it disgusting. - Oh no. - Oh that's not good. - I no longer have confidence. - Very good, ten minutes bakers. - Ten minutes. - I think I'm ready to cook, I feel pretty confident.

The only thing I'm worried about is having to cook this turkey completely. - And the judges will see us cook them for the first time. - Yes. - When it comes to steaming a dumpling, you're waiting for it to puff up. You have to have a good seal because if you don't have a good seal on your dough ball, during the puffing process, the dough ball can puff up and open. If the dumpling is too large, the inside may not cook completely. - Well, with my panadas finished, we have Ned making some shumai, some little flowers there, they look cute.

We've got some fortune cookie action from Zach, and Eugene, who has emphasized the quality of his dough, is making some perfect looking leftover BBQ dumplings for me to eat, what an amazing day It's here at Without A Recipe Kitchen. - One minute! - Wait a minute, okay, this is it, last chance. I think I'm going to do one or two more and I'm happy with this. - I'm not sure if my seal is sealed correctly. -I'm actually nervous about steaming now because it's already very humid in here, so I might hold off on frying. - Ten nine. - Eight, seven, six, five, four, three, two, one. - Hands up bakers! - Snacks! - Oh. (dramatic music) - Today we are going to judge by four things: taste, presentation, creativity and is it a dumpling? - So today, for the first time, we will see the boys cook so we can criticize them in the process, so let's start cooking. (Rosanna laughs) (dramatic music) - Alright, we have our judges watching over there.

We've got the other two test guys looking up at us... and we've got God looking up at us. - I love you God. (The boys laugh) It's the main show, we have our dumplings. - We have 20 minutes on the clock. - Here we go. - We have no margin for error here. - I want mine to really feel like, you know, boiled crawfish, so yeah, I'm going to serve mine with some corn. - My gut tells me to cook this for about six minutes and then add a little water, but they are frozen. So I might do 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 leave our dough balls here. - I'm going to steam mine, I think eight minutes is appropriate. I think it goes pretty fast. - My God, there is so much steam. - Put that corn there. - The camera should already be turned on. - Spa for oxen. - Everyone else has cooked for me except Zach, so I really... - Wow. - Interested to see how it turns out. - Pop that cherry. - Zach, the wild card. - Oh no, having some difficulty getting my dumplings. - Ned, what's going on? - I'm having some difficulty getting my dough balls out of the parchment.

Some of them have really been improved here. - Steamed dumpling is much easier than boiled dumpling. You just want to make sure you have parchment paper or some type of cabbage. This way the dough ball will not stick to the steamer basket. - Oh God, everyone is staying. Take this one off. - Oh. - The soaked bottom drips a little soup. - Yeah, I'm going to go ahead and say that putting in the soup has a real chance of ruining it for me. Alright, I have my dumplings ready 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 are looking for is for the water to come out completely. And what's left is the oil from there, it should be crispy. - This is where Zach learns what happens when you mix water with hot oil. And cover it? - Yes baby. - Hey, that's steam. - Woo, let's make an explosion. - Zach is an innovator, he fries and steams. - I don't have much time, we have what, ten minutes? These are my first ones, these are the proof. I will learn from this and do it again. - Ned, how do they look? - They look good and come off the paper much more easily now that they are cooked. -And for the fried meatballs, I like to have the sauce on the side, because if you put soy sauce on it, all that crunchiness is lost due to the humidity 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! Made. - Hurrah. Wow, a brave effort from our guys. - Judges. I am pleased to present to you my New Orleans Style Cajun Crab Dumplings. I call them my Country Dumpkins. (judges laugh) - Wow, that's a good name. The inside should taste like crab gumbo, Rosanna, yours doesn't have pork sausage with dew, but you guys have pork sausage too. - Thank you. - There's some okra, onions, mushrooms and I mixed some Old Bay seasoning into the dumpling dough.

It is served with corn on the cob and garlic butter, like boiled crawfish. - This is really creative, I have never seen it. - Definitely creative. - Very good, here we go. - And I should mention that they are soup balls. - It's definitely interesting. I think there's some cheese, is there cheese here? - No, no cheese. - Okay, there's something elastic here. - It's probably the okra, yeah. - The texture is a little strange. - I wish the spice was on the dumpling and not on the wrapper because it gives it an unattractive color. - Less atractive. - What counts is what's inside. - I get it, it actually tastes very southern.

However, the texture of the skin is a bit heavy. - Why is so difficult? - I am Italian and I know how to make pasta. - Touch the exact issue. - So it's an egg-based dumpling dough. - I think it was a good effort, a bad execution. - Oh. - Thanks for being direct. - Oh, oh. - But you know, in the name of Ned, we read him a lot for not going out of the ordinary and being creative, are they creative? - Very. - Ned, I think this dumpling is delicious. - A boiled Cajun pop tart. - I actually love this. - Yes, that's OK. - I think this is delicious. - I love those flavors. - I actually loved the filling and the spices, it's just the wrapper, it's just hard 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'm very excited for you to try a fusion between Japan and Hawaii. I call these my Mapo Tofu, wait. My Mapo Luau meatballs. They are vegan tofu dumplings and I add a little kimchi, a little pineapple and a little Szechuan pepper to give it a nice touch, and it is served with soy sauce, vinegar and pineapple. - You know Mapo is from China, right? - China, what did I say, Japan? - You know that Kimchi is from Korea, right? - And sticker, let me take that again. - Yeah. - So anyway, you've got China, 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, okay, nice, disgusting, that's... - The only thing I taste is pineapple. - Good. - And like, spices. - Yes, that's great. - Rosana, what's wrong? - The others are extremely quiet. - Okay, okay, she loves it. - It's like chewing gum. - They hit me with pineapple and then with a bunch of spices. - Nice. - Is there anything else here? - He's destroying it, he loves it, you just want to jump halfway. - What saves it is that it's fried. - Yes. - Because you know, fried things taste good. - Yes. - So I think aesthetically it's a beautiful dumpling, the sauce is... - Beautiful. - It's quite tasty. - Yes. - I can't say the same about the filling. - No, no, it's okay man, stop there, you're great.

This is amazing. - I don't think the dough is fully cooked, it's a little rubbery. - I'm going to pause and ignore it. - I would say it's creative. - Edible. - Fried. - Edible, my God. - You can eat it cooked. - Rosanna, I think this was the first meal of mine that you swallowed. - 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 preserve that sensory memory and simply associate. - Is it a dumpling? Yes, I'm sorry. - Is it a good dumpling?

I do not think. As we all agreed, it's a little all over the place. - Yes, it really saves you the fact that it's fried. -It's everywhere, like she said. The second bite didn't sit well with me. Oh, it's strange. It hurts a little to eat a little bit. - Yes. Judges the most important thing: is it edible? - That's not... - That's not really the criterion. - For me they are boys. - I have to swallow to taste it, but I wouldn't want to take a second bite. - I'm fine with that, guys, I take it as a victory, judges, thank you very much. - Hurrah. - I really appreciate it. - Thank you. - Very good Eugene, let's go to the kitchen. - Are you ready to go?

Alright. - 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're going to stick to our original plan so that the trial doesn't phase us, we have it. - 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 one batch and I'm going to boil one batch. I'm cooking everything raw. Everyone else had innards that were already cooked, mine didn'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 (bleep) go for it. - Let's start with the boiling dumplings.

That usually takes a little longer than fried dumplings. We have a pot with hot water. I'm going to put a little oil on it just so it doesn't stick. We are going to season this with a little salt. Once the dough balls are inside, we will wait for it to boil again and lower them back to medium heat. That way the filling in the center is cooked completely and you don't overcook the dough. - Very good? - They look huge. - I said it was pretty, not if it was huge. - Almost like an empanada. - Empanada is a type of dough ball. - Another method of cooking dumplings is that you can also fry them.

I want to warn you that if you put too much filling, when the wrapper turns that golden brown color that you love, the inside may not cook completely. - Browned is usually my favorite phrase for anything that is well cooked. - So I've put my steam boys on, I'm going to start them in eight minutes. - So these dumplings have been cooking for about eight to 10 minutes. Everyone is floating to the top. With boiled dumplings, you don't want to overboil them; once you boil them too much, the dumpling skin turns into mush. So let's take this out right now and put our sauce on it that came from a Mason jar.

So for the dumpling, what I'm looking for is a wrapper that has a nice, springy texture and a great structure so it doesn't fall apart. - I think I went a lot outside of convention. You know, I've never fried anything before. Hopefully that works in my favor, but you know what? If I can get a compliment from Matt, then that's a win in my book. If I can win this episode with Matt as the judge, there is no grand prize. - Oh. I also want to win with Matt as a judge. - Yes, I think we all agree, we want Matt's approval. - That would be very good. - Five four three two one.

Hands off the dumpers! - Funplos. - Judges, we all love a good breakfast sandwich, right? Yum, yum, wake up, egg, sausage and cheese. Well, I am proud to present my farmhouse breakfast dumplings. There's some fennel, there's somechives. There's definitely cheese, egg, and turkey sausage. And then it's combined with a kind of sweet and spicy sauce. - Keith, the smell of this sauce is really good. -The texture of the skin is a little thick around the edges, but I'll probably avoid all that and look for information here. - Great tactic. - They didn't fall apart, but they did, but it's pretty thick. -The sausage is quite spicy. - It is? - Mixed with the hot sauce it is a little overwhelming. - I like thearomas in the interior.

I like this part, I mean the rubber on this part. I mean it's very thick here. - Well, in terms of 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 happening there? -Perry, what's happening? - I think I have a bone. - Well, that's not my fault, I (bleep) bought turkey at the store. - I'm fine though. I can see beyond that. - I'll let Ralph know. - As we see, the turkey, ground turkey from here, is cooked. Over here, this is the meat that is a little raw.

You know this is interesting because these are cooked. These are cooked and this one is a little undercooked. - It's just one that escaped. - With the sides it is more difficult to cook and steam as they are so large to make sure it is fully cooked. Do 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 filling was good, I got a bone, but I can see past that. I thought it was strange to make a breakfast, sausage dumpling, but actually, with the seasoning that you put in there and the sauce that you made in here, it brought me together.

Yes, overall the creativity is pretty good in this case. - Tastes like a really good McDonald's breakfast sandwich. - Oh yeah. - But that has been left in the steam too long and is a little damp. - Part of my inspiration was the McGriddle. - Yes, it tastes a little like McGriddle. - And I love this sauce. -The sauce was good. - Oh my god, 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, make your own delicious burger sauce, get yourself a bottle today. - Shut up Keith, are you serious? - Am. - It's delicious. - Yes, thanks. - Too bad it's not a sauce contest. - Yes, what a pity. - We should really focus on the dumpling. - Shut up (bleeps)!

I didn't talk shit about your food, just let me enjoy it. Jesus Zach! (beeps) tofu mother (beeps). (guys laughing) - Hello judges. As an Asian, I'm a dumpling lover, but I'm also a Texas Asian. So I wanted to flip the script and create something new: these are my Texas Barbecue Dumplings. Inside you will find braised breasts, cabbages, potatoes and fried beans. And on the side is a homemade barbecue sauce. - This is the biggest meal I've ever seen you make. -How long were you keeping that joke? - I'm the only one who cooks at home, Eugene doesn't 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 I don't know how to cook, it's just that he wants to cook. - The tasty way. - That? - I want to say that the setting is beautiful, it smells good. - It's shaped like an empanada, you know? It's quite big. - Everything is bigger in Texas. (Rosanna laughs) Everything. (suspense music) - Wait. - Quite chewy. - It's a small touch. - (beeps). - Like a Texas, tough like a Texas. - Texas is tough. - Built Texas hard. - It gets a little stuck between your teeth. - That's a very Texan thing. - I have to see what's here, because so far. - It looks like just meat. - Like Texas. (guys laughing) - I can't really taste all the different elements, but it's all mixed together.

It's very daring. - You love everything I give you, which is meat ahead. - Now. - Nobody noticed that. - I got it, I got it. - He doesn't even laugh, he doesn't even crack a smile. That was pretty good. - Texas hot wings. - I'm going to say for the record that this is the dumpling I still eat. - Everything definitely fits. Barbecue in one place. -Eugene did better than I thought, but I don't think he would order this. And I mean, to me this is really an empanada, right, it's an empanada, so if we say an empanada is a type of dumpling. - Which one is it, which one is it, which one it clearly is. - If it's not a dumpling, then I wouldn't call it a dumpling because it's a pretty classic empanada. - Wrapped like a dumpling, curls like a dumpling. - Barbecue empanadas, delicious.

I mean they are, technically they're dumplings, but. You wouldn't call it that on the poster. - Keith, are you trying to convince us that this is not a dumpling and should therefore be disqualified? - If that's what you think I'm trying to say, it must already be in your mind. (Rosanna laughs) - No, I'm just trying to interpret it. - So the big question in the end is Matt: am I going to cook this at home now? - I don't think so, this doesn't seem very healthy to me. - Great, okay, we'll leave you to deliberate on that note, guys, let's go to the trash. - We'll go to the trash and let all of you get rid of your minds. - Thank you judges. - Thank you judges. - Thank you. (dramatic music) Judges, it is time to deliberate.

Let's start with Ned's. - I thought the flavor was okay, it wasn't my favorite. - Yeah, I thought it was cool, I thought the creativity was really cool. I think trying to fuse a dumpling and that style of cooking and food was really cool. - It did take me to boil crayfish, it had the butter, but then the skin itself. - It was just the texture of the dough, which I think everyone struggled a little with, but it was the texture of the dough that really threw me off. - Difficult, yes. - Yes, Zach was very interesting. - Yeah, I think the filler was really a mistake for me on that one.

The flavors didn't really meld together, it was just very bland. - Okay, I'm a little biased because I like bread, but when you fry a ball of dough it turns out great. But that filling seemed a little strange to 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. - Well, then Keith was the one 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 because he didn't grind it. - But you also had raw meat in yours. - TRUE.

So I think most of them were cooked. I think there are only a few with little surprises. -Then that knocks him down because he didn't fully execute the technique. -Yes.-He took the risk of using a raw filling. -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 tried before. - Are you proud of him? - I'm proud of him. - Oh, I'm proud of him.

They seemed the most married, cohesive, as if they were together. - Good. - Lucky for us, he cooked the filling. He chose the perfect cooking technique which was simply frying everything. - Okay, if we were to judge by skin alone, I think everyone would get fourth place. - Definitely. - Yes, then we have to take it off. - We can't even let that be a factor. - It seems that we have more things to discuss, this will be a really difficult election. (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 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 for me to judge dumplings. I think, collectively, if they worked the dough a little more, they probably could have been a little different in terms of the skin of the dumpling. - I'm a little dumbfounded. I thought today was going to be the easiest part. - I know, it seems like it was good, I got this, I don't know, it seems everywhere, I'm dying, can you tell us who won? - Then I have the privilege of announcing fourth place. - How is that a privilege, Matt? (The group laughs) - And that goes for someone who really failed at filling, at baking, and at bread.

And that would be Zach. - Come on. - Congratulations, you have fourth place. He really tastes like spicy pineapple. He wasn't fully cooked. They are a little strange sizes. He really 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 threw rings into 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'm going to get first place at the end of this, mark my words. Judges, we respectfully disagree, but thank you for your time. - It seems like the dough was really bad on all four, which opens things up because if you focus a little more on the fillings, I have no idea where this is going. - Yes, I don't know either. - Now we are in third place. - (beeps). -Ned. - God! - Return to third. - No! - A lot of creativity, we like the theme, it's a ball of dough.

We didn't really enjoy the flavors of the dough. - That? - What do you mean? That? - We really wanted the flavors to be in the filling and in the sauce. -The dough was chewy and not good, but then I realized that everyone's dough was chewy and not good, so you're telling me my filling was bad? - Okra is a very strange filling choice because it is a little rubbery, so I wasn't sure if it was cheese or something that fell apart. - What you are filling was not bad. - I'll take it. (Group laughs) But thanks for saying it was creative, I appreciate it. - So now we're left with Keith and Eugene. - They were both very creative. -Keith, this was a little tricky for me because what I really loved were the condiments.

I think the condiments you made were perhaps the best, however, because you made them in different sizes, some small, some large, unfortunately I got one that was undercooked. - Eugene was the only one who took advantage of that technical ability a little and fried his dough, but everything was a little soft inside. - But we really thoroughly enjoyed how all the flavors and textures came together. So. - Good job for the new ones. You have to be the second man, no matter what. - I'm so close. - The winner of today's dumpling challenge will be. Eugene. - Oh Lord! (upbeat music) (audience applauding) - You did a great job. - I cook this for you every night.

That feels great, I feel like normally I would have made an Asian dumpling straight away, but I wanted to try to think outside the box, do something a little different. - I'm just happy, you know, I'm not trying to build a business with dumplings, but I'm trying to build a business with sauces and everyone said my sauce was the best, so it's something you can count on. - Well, congratulations Eugene, thanks judges, this is just episode one of Without a Prescription, we have three more to come. Come back next week, we'll make brownies, we'll make pizza, and we'll finish with cheesecake.

And I'm going to win one of them, okay, bye. - Yes, Zach, yes, Zach! - Bye bye! (upbeat music) - Next week on Without A Recipe. - Oh shit. - Oh, it moves. - This is what happens to me for never measuring. - It's dry. - Dry. - From above, make it fall, they are delicious brownies.