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Step 2Evil assistant needs to prep...
I will now reveal the ancient Chinese secret to making those "soup inside" dumplings and apply the technology here.
The liquid filling used inside of the dumplings has been previously frozen so that the chef just takes a frozen individual serving-size lump and wraps it with dough to finish. No injector or blow-outs involved.
Make "blood squibs" or packets of blood-like material by lining a freezer-safe plate with some plastic wrap.
Place tablespoon size dollops of tomato sauce on the plastic wrap.
Leave room around all of the dollops.
Cover loosely with more plastic wrap.
Freeze for a couple of hours until the sauce sets up.
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Cut up sausage in serving-size chunks.
Cut a slit in the bottom and form sausage into a Y-shape. It should resemble the bulk of the torso and thighs.
Parboil to set the shape and to ensure that the meat is cooked all the way through when enclosed in the pasta.
After parboiling, set aside to cool or stick in the refrigerator until ready to use.
The liquid filling used inside of the dumplings has been previously frozen so that the chef just takes a frozen individual serving-size lump and wraps it with dough to finish. No injector or blow-outs involved.
Make "blood squibs" or packets of blood-like material by lining a freezer-safe plate with some plastic wrap.
Place tablespoon size dollops of tomato sauce on the plastic wrap.
Leave room around all of the dollops.
Cover loosely with more plastic wrap.
Freeze for a couple of hours until the sauce sets up.
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Cut up sausage in serving-size chunks.
Cut a slit in the bottom and form sausage into a Y-shape. It should resemble the bulk of the torso and thighs.
Parboil to set the shape and to ensure that the meat is cooked all the way through when enclosed in the pasta.
After parboiling, set aside to cool or stick in the refrigerator until ready to use.
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