600 Kitchen & Bar
For the Filling
1 Lb. Ground Pork (we use Carlson Farm’s pork)
6 Scallions, sliced (we use Crisp Country Acres onions)
2 Oz. Ginger, grated (when in season, we source from Bonamega Farms)
2 Oz. Garlic, grated (we use Green Gardens’ heirloom garlic)
1 Tsp. Sesame Oil
1 Tsp. Kosher Salt
Combine all ingredients and mix well.
For the Pasta
1 Cup All-Purpose Flour
1/2 Cup Semolina Flour
2 Farm Eggs, whole (we use Carlson Farms)
1 Egg Yolk
1 Tsp. Extra Virgin Olive Oil
1 Tsp. Salt
2 Oz. Cold Water
Combine all dry ingredients and create a “well.” Pour wet ingredients into center of the well and slowly incorporate together. Once a dough is formed, knead for 2-3 minutes and wrap tightly in plastic. Let dough repose for at least 10 minutes before rolling. Roll pasta thin enough to see through, and fill with dumpling filling (about 2 ounces per dumpling). Use water to bond pasta and create squares.
for the broth:
-2 Cups Dashi Stock (We make ours from Japanese kombu and smoked trimmings from cleaning fish)
-1/2 Cup White Miso Paste (We buy ours from a local family-owned Asian grocery, Pacific Rim)
Cook the dumplings in salted boiling water for 2-3 minutes. Pour broth over the dumplings and garnish with seasonal, raw produce.
Chef Nate likes to garnish his dumplings with whatever is in season. In spring, it could be shaved asparagus and radishes; in summer, sweet corn and cilantro; fall provides squash and mushrooms. Pictured here are shaved mushrooms, scallions, radishes, chili peppers, and cilantro.