Editor's Note: Cool Plates is a new feature that showcases dishes from across the country to help inspire chefs’ creativity.
To prepare the filling, Eric Hara, chef-partner at 9, blends chicken breast and thigh in a food processor with chunks of Jack cheese, butter, cream, cardamom, vinegar, ketchup, salt and pepper.
Hara prepares the dumplings by stuffing wonton wrappers with the filling. He then inserts a skewer in the top and either boils or fries them.
He serves the dumplings with a sauce made from equal parts Frank’s Red Hot sauce, butter and a house-made “Moroccan glaze” prepared with ketchup, vinegar, soy sauce, cardamom, honey, cilantro and green peppercorn.
Hara garnishes the dish with cilantro oil made by blending blanched cilantro with grape seed oil.
Contact Bret Thorn at [email protected].
