Pretzel Pork Dumplings/Talde

WSVN — Bites of delicious pork from a top chef and his red hot Miami Beach restaurant is what’s on the menu- as we grab a Bite with Belkys.

The Chef: Dale Talde 
The Restaurant: Talde, inside The Confidante, formerly known as The Thompson Miami Beach
The Dish: Pretzel Pork Dumplings

1 lb. ground pork
1/2 lb. fat back
1 tbs. ginger, minced
1/2 cup scallions, chopped
1 tsp. potato starch
1 tsp. salt
1 tsp. sugar
1 tbs. chicken bouillon
1/2 tsp. white pepper
2 tbs. sesame oil
1 tbs. soy sauce
Shanghai style wonton wrappers, as needed
1 gallon water
3 tbs. baking soda
4 each egg yolks
2 tbs. melted butter
Pretzel salt, as needed, to taste
Tahini Mustard
1/2 cup Chinese mustard powder
1/3 cup water
2 tbs. tahini
2 tbs. rice vinegar
1 tsp. sugar
1 tsp. salt
1/4 cup oil
1/4 cup sesame oil

Method of Preparation:
– Make the meat filling first. Put ground pork and pork fat in a bowl and blend well. Add sugar, salt, white pepper, scallions, sesame oil, soy sauce, minced ginger
corn starch and chicken bouillon. Mix well. Chef Dale mixes it in a bowl set in ice to keep it cold.

– Next — open Shanghai style dumpling wrappers, which you can get at any Asian store. Make sure and get the kind that’s meant to be cooked twice.

– Put water on the wrapper, then put the pork mixture in the center and seal it up, pushing the air out. Pinch the ends together so the meat filling doesn’t come out.

– Put baking soda in a pot of boiling water. This helps create the pretzel effect to the dumplings. Cook about 4 minutes. When they float… they’re ready.

– Take them out of the water and brush with egg wash and butter. Set aside until you’re ready to fry them.

– Add vegetable oil and butter to a hot pan, then add the dumplings and sauté.

– Baste them with the butter and oil in the pan… and when they’re brown on all sides, they’re done! Let them drain and sprinkle with large grain pretzel salt.  

– To make the tahini mustard — combine water and mustard powder, mix well and bloom for at least one hour or overnight. In a food processor, add mustard, water, tahini, rice vinegar, sugar and salt and turn on high. Slowly drizzle in the oil and process until smooth. 

To Plate:
Serve the dumplings hot with the tahini mustard. Delicious!

If you’re having a party… you can make a big batch of these ahead of time and freeze them.

Serving Suggestion:  Bondi Kelly Cocktail

Serves:  8

Talde Miami Beach
inside the Confidante Hotel
4041 Collins Ave.
Miami Beach, FL 33140
(786) 605-4094