Module 4: Filling – The Flavour-First Method

Learning objectives. (a) Explain the flavour-first method, (b) run the Flavour Bar for one group while the other group makes dough, then swap, (c) coach the beef massage technique with no water.

The breakthrough from the live class

At our first run, guests added everything at once and could not taste before committing. The flavour-FIRST method solves this. Make the flavour mix with veg, aromatics, and sauces only. TASTE it. Adjust. THEN add the beef and massage.

The Flavour Bar

Single work table. 8 tins of pre-cut ingredients with serving spoons. Disposable cups for guests to scoop. P2 runs the Flavour Bar for one group while Presenter 1 runs the dough station for the other group, then the two groups swap.

Flavour Bar recommendations

Item Total per person
Grated carrot (DOUBLED) 2-3 tsp
Wombok cabbage fine dice 2-3 tsp
Cooked vermicelli, 2-3 cm 2-3 tsp
pre-grated ginger 1/2 to 1 tsp
pre-grated garlic or Scrapes 1 tsp
Oyster Sauce or Miso 1 tsp
Chilli 1/2 to 1 tsp
Fish Sauce 1/2 tsp
Sesame Oil 1/2 tsp
Ginger Water 1/2 tsp
Soy Sauce light or dark 1/2 tsp
Rice Wine or Vinegar 1 tsp
Salt 1/2 tsp
Pepper up to 1 tsp
   
   

When mixing at the Flavour Bar you want to make sure no more than a total 2 tsp of liquid is added to the mix. Give examples of what could work get them to add no more of the veg and vermicelli combined than the volume of beef.  Therefore about 50/50 meat to veg/noodles  They won’t want to add everything and can get a taste if they add meat last.  Too much liquid and the dumpling mix will be too damp.  This is a controlled activity. 

On the Flavour Bar

  • Light soy (GF), dark soy (GF), sesame oil, FISH-FREE fish sauce (vegan, GF)
  • Salt + pepper
  • Variety of other sauces that you will need to discuss
  • 4 small canola bottles along the long table
  • Carrot, Wombok and vermicelli as well as serving spoons and tasting spoons
  • small disposable cup to mix ingredients in before adding to the bowl.

The flavour-first method

  1. Take a disposable cup to the station when called.
  2. Scoop VEG + AROMATICS. RATIO: vermicelli + carrot + cabbage no more volume than the beef volume. Plus garlic scrapes, ginger, garlic.
  3. Add for example 1 tsp soy, 1/2 tsp sesame oil, drop fish-free fish sauce. S+P.
  4. MIX and TASTE. Correct.
  5. Tip in 75 g beef from ziploc bag.
  6. MASSAGE 30-60 sec.

Vegan / vegetarian path

If the manifest flags a vegan or vegetarian guest, we pre-cook oyster mushrooms for them the day before and keep them in the fridge with the beef. They run the exact same flavour-first process at the Flavour Bar, then add the pre-cooked mushrooms instead of beef and massage the same way. There is no pre-made filling and no white dish.

Food safety

  • Beef, and any pre-cooked oyster mushrooms for vegan or vegetarian guests, stays in the fridge until just before the filling step.
  • Ziploc bags per guest.
  • Hand wash BEFORE touching anything else.
  • We cook OUR pre-prepared dumplings, not theirs.
Flow management at the Flavour Bar is P2’s most important job. While one group builds flavour here, the other makes dough with Presenter 1, then they swap – about 10 minutes each side.
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