Discover more from Longer Tables with José Andrés
What do you get when you cross a chicken wing with a dumpling?
Something amazing! (And it's on the menu at our new Bazaar NYC)
I have two important questions for you today: Do you love chicken wings? Do you love dumplings? If you answered yes and yes, I think you’ll love this new chicken wing gyoza. The recipe was created by our chefs Koji Terrano and Manny Echeverri for the opening of The Bazaar New York, our new restaurant that celebrates Japanese flavors and techniques through a Spanish lens!
This dish is a riff on teba gyoza, a Japanese pub food where chicken wings are de-boned and stuffed with a pork filling. So there’s no flour wrapper in these dumplings, the wrapper is actually the meat from the chicken. So cool!
To blend this Japanese technique with Spanish flavors, Chefs Koji and Manny stuff the boneless wings with ground Ibérico—Spain’s very famous cured pork. Then they marinate the chicken wings in a Salmorejo, a traditional marinade from the Canary Islands made with smoked paprika, rosemary, thyme, salt, olive oil, and one secret ingredient: rice koji, an enzyme-activated fermented rice that adds a ton of flavor. This makes for the real union of Japan and Spain to the recipe.
As you can see in the video, the wings marinate for a few hours so they get tender and super flavorful. Then, they are stuffed with the ground ibérico and baked in a super hot 500ºF oven. Once they’re cooked through, they are pulled out and dunked in a Salmorejo marinade and a sherry gastrique glaze that makes them sticky-spicy-sweet. Finally, they go back in the oven for about two minutes to get caramelized and crispy and are garnished with sesame seeds on top.
The best part of recipe testing is the tasting, of course. This one, as you will see in the video, had a very good response. Senior Director of R&D, Charisse Grey, said it “slaps!”
We kept testing and testing the recipe to get it perfect for when you come to the restaurant. Hope to see you at The Bazaar New York very soon.