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1 00:00:01,040 00:00:03,280 MAEVE O'MEARA: It's Chinese week on The Chefs' Line... MAEVE O'MEARA: It's Chinese week on The Chefs' Line...
2 00:00:03,480 00:00:05,240 It's going to be good, I tell you. It's going to be good, I tell you.
3 00:00:05,440 00:00:10,360 And tonight, we're kicking off with a classic Chinese dish, dumplings. And tonight, we're kicking off with a classic Chinese dish, dumplings.
4 00:00:10,560 00:00:11,640 Family favourite. Family favourite.
5 00:00:11,840 00:00:13,960 Usually consisting of dough Usually consisting of dough
6 00:00:14,160 00:00:17,800 wrapped around a filling of meat, fish or vegetables, wrapped around a filling of meat, fish or vegetables,
7 00:00:18,000 00:00:22,920 dumplings can be baked, steamed, boiled or fried. dumplings can be baked, steamed, boiled or fried.
8 00:00:23,120 00:00:25,000 WOMAN: Who doesn't like dumplings, honestly? WOMAN: Who doesn't like dumplings, honestly?
9 00:00:25,200 00:00:27,600 Some of Australia's best home cooks Some of Australia's best home cooks
10 00:00:27,800 00:00:30,440 will be putting their culinary skills to the test will be putting their culinary skills to the test
11 00:00:30,640 00:00:33,600 against top Chinese restaurant Lotus. against top Chinese restaurant Lotus.
12 00:00:33,800 00:00:35,560 MAN: Authentic, but little bit different. MAN: Authentic, but little bit different.
13 00:00:35,760 00:00:36,600 And tonight, And tonight,
14 00:00:36,800 00:00:40,400 our home cooks are facing the first stop in their chefs' line, our home cooks are facing the first stop in their chefs' line,
15 00:00:40,600 00:00:42,280 apprentice chef Kevin. apprentice chef Kevin.
16 00:00:42,480 00:00:43,560 Just chop, chop. Just chop, chop.
17 00:00:43,760 00:00:44,880 As the week progresses... As the week progresses...
18 00:00:45,080 00:00:46,920 Chinese cooking is built on contradictions. Chinese cooking is built on contradictions.
19 00:00:47,120 00:00:50,080 ..the competition will escalate in difficulty, ..the competition will escalate in difficulty,
20 00:00:50,280 00:00:52,280 from the apprentice all the way... from the apprentice all the way...
21 00:00:52,480 00:00:53,920 Go, go! Go, go!
22 00:00:55,080 00:00:56,280 ..to the head chef. ..to the head chef.
23 00:00:57,280 00:00:59,600 Judged by executive chef Dan Hong, Judged by executive chef Dan Hong,
24 00:00:59,800 00:01:01,800 renowned chef Mark Olive renowned chef Mark Olive
25 00:01:02,000 00:01:04,440 and food writer Melissa Leong... and food writer Melissa Leong...
26 00:01:05,720 00:01:07,920 ..whose dumplings will win them the chance ..whose dumplings will win them the chance
27 00:01:08,120 00:01:11,440 to reach the end of the chefs' line? to reach the end of the chefs' line?
28 00:01:18,880 00:01:20,560 DAN HONG: Welcome to The Chefs' Line kitchen. DAN HONG: Welcome to The Chefs' Line kitchen.
29 00:01:20,760 00:01:22,640 This week is Chinese cuisine. This week is Chinese cuisine.
30 00:01:22,840 00:01:26,680 And tonight, we're going to find out who makes the best dumplings. And tonight, we're going to find out who makes the best dumplings.
31 00:01:26,880 00:01:29,880 (ALL CHEER, APPLAUD) (ALL CHEER, APPLAUD)
32 00:01:30,920 00:01:35,920 Dumplings are delicious parcels of filled goodness wrapped in pastry Dumplings are delicious parcels of filled goodness wrapped in pastry
33 00:01:36,120 00:01:39,960 and are meant to be eaten with your chopsticks in one go. and are meant to be eaten with your chopsticks in one go.
34 00:01:41,280 00:01:44,880 Head chef Chris, thanks for bringing your team in from Lotus tonight. Head chef Chris, thanks for bringing your team in from Lotus tonight.
35 00:01:45,080 00:01:46,360 You're ready for this challenge? You're ready for this challenge?
36 00:01:46,560 00:01:49,040 Thanks so much for having us. Yes, we are ready. Thanks so much for having us. Yes, we are ready.
37 00:01:49,240 00:01:53,000 Apprentice chef Kevin, you are the first to cook. Apprentice chef Kevin, you are the first to cook.
38 00:01:53,200 00:01:54,680 How do you think you will go tonight? How do you think you will go tonight?
39 00:01:54,880 00:01:57,960 I will try my best to beat the home cooks. I will try my best to beat the home cooks.
40 00:01:58,160 00:01:59,440 OTHERS: Ooh! OTHERS: Ooh!
41 00:01:59,640 00:02:01,440 Home cook! Home cook!
42 00:02:01,640 00:02:04,280 Well, you're going to need to draw on all your skills, Well, you're going to need to draw on all your skills,
43 00:02:04,480 00:02:07,760 because these guys are good. because these guys are good.
44 00:02:07,960 00:02:09,240 (MARK LAUGHS) (MARK LAUGHS)
45 00:02:09,440 00:02:11,960 Hi, Sam. Hi. Hi, Sam. Hi.
46 00:02:12,160 00:02:15,440 Guess what, Melissa and Dan - this is Noby's mum. Guess what, Melissa and Dan - this is Noby's mum.
47 00:02:15,640 00:02:18,240 Wow! Yeah, hi! Wow! Yeah, hi!
48 00:02:18,440 00:02:21,240 Noby was here last year. Yes. He was. Noby was here last year. Yes. He was.
49 00:02:21,480 00:02:24,440 And he won two trophies using your recipes. He did! And he won two trophies using your recipes. He did!
50 00:02:24,640 00:02:26,200 You get this trophy! You get this trophy!
51 00:02:28,400 00:02:29,680 Well done, mate. Well done, mate.
52 00:02:29,880 00:02:31,800 Pressure is on! Big boots to fill. Pressure is on! Big boots to fill.
53 00:02:32,000 00:02:33,920 I'm here to win, though. Watch out! Right! I'm here to win, though. Watch out! Right!
54 00:02:34,120 00:02:35,400 (JUDGES LAUGH) (JUDGES LAUGH)
55 00:02:35,600 00:02:39,560 So, judging your dumplings will be Melissa. So, judging your dumplings will be Melissa.
56 00:02:39,760 00:02:44,280 Yes! I love dumplings! Yes! I love dumplings!
57 00:02:44,480 00:02:45,560 (LAUGHS) (LAUGHS)
58 00:02:45,760 00:02:49,160 And to keep things fair, she'll be relaxing out back And to keep things fair, she'll be relaxing out back
59 00:02:49,360 00:02:52,320 so she doesn't know who's made what. so she doesn't know who's made what.
60 00:02:53,320 00:02:55,200 Off you go, Melissa. Good luck. Off you go, Melissa. Good luck.
61 00:03:03,000 00:03:06,200 Apprentice chef Kevin, home cooks, Apprentice chef Kevin, home cooks,
62 00:03:06,400 00:03:09,360 you have sixty minutes to make your best dumplings, you have sixty minutes to make your best dumplings,
63 00:03:09,560 00:03:11,120 so let's cook! so let's cook!
64 00:03:11,320 00:03:13,000 (JUDGES AND CHEFS CHEER) (JUDGES AND CHEFS CHEER)
65 00:03:15,080 00:03:16,520 DAN HONG: Good luck, guys! DAN HONG: Good luck, guys!
66 00:03:27,640 00:03:29,120 Mark, I love dumplings. Mark, I love dumplings.
67 00:03:29,320 00:03:32,720 They seem pretty easy, but the pastry's got to be nice and thin. They seem pretty easy, but the pastry's got to be nice and thin.
68 00:03:32,920 00:03:35,840 They've got to make sure that they're sealed at the ends They've got to make sure that they're sealed at the ends
69 00:03:36,040 00:03:38,080 so it doesn't let the filling come out. so it doesn't let the filling come out.
70 00:03:38,280 00:03:40,600 You've got to see that protein in there as well, You've got to see that protein in there as well,
71 00:03:40,800 00:03:42,400 what they're putting in there with it. what they're putting in there with it.
72 00:03:43,440 00:03:44,920 (RASPS) I'm excited for a chef to try. (RASPS) I'm excited for a chef to try.
73 00:03:45,120 00:03:47,280 Dan, Chiqui's losing her voice Dan, Chiqui's losing her voice
74 00:03:47,480 00:03:49,920 and I think she's finding that a bit of a struggle. and I think she's finding that a bit of a struggle.
75 00:03:50,120 00:03:53,280 Well, hopefully she can let the food do the talking. Well, hopefully she can let the food do the talking.
76 00:03:53,480 00:03:54,760 Exactly. Exactly.
77 00:03:54,960 00:03:57,440 OK, this one can go in there first. OK, this one can go in there first.
78 00:04:04,200 00:04:05,480 My name's Leola. My name's Leola.
79 00:04:05,680 00:04:10,000 I'm cooking a shumai and vegetable dumplings in a chicken broth. I'm cooking a shumai and vegetable dumplings in a chicken broth.
80 00:04:10,200 00:04:13,680 Dumplings are awesome. Um... who doesn't like dumplings, honestly? Dumplings are awesome. Um... who doesn't like dumplings, honestly?
81 00:04:14,840 00:04:18,440 I guess growing up going to yum cha every weekend, I guess growing up going to yum cha every weekend,
82 00:04:18,640 00:04:21,280 um... eating pork and prawn shumai, um... eating pork and prawn shumai,
83 00:04:21,480 00:04:24,320 uh... is something that we always did as a family. uh... is something that we always did as a family.
84 00:04:24,520 00:04:26,800 The culture that I've been brought up in, The culture that I've been brought up in,
85 00:04:27,000 00:04:29,160 um... glorifies food um... glorifies food
86 00:04:29,360 00:04:31,920 and I would like to continue that legacy and I would like to continue that legacy
87 00:04:32,120 00:04:34,440 and continue to, uh... give back and continue to, uh... give back
88 00:04:34,640 00:04:37,400 and give to my family. and give to my family.
89 00:04:39,160 00:04:41,640 I'm trying to make the pastry for the dumplings. I'm trying to make the pastry for the dumplings.
90 00:04:41,840 00:04:44,080 I'm using a spoon because it's boiling water. I'm using a spoon because it's boiling water.
91 00:04:44,280 00:04:47,240 I just mix that together until it forms the right consistency I just mix that together until it forms the right consistency
92 00:04:47,440 00:04:48,720 and then I knead it for a bit, and then I knead it for a bit,
93 00:04:48,920 00:04:50,680 because you've got to let the gluten sit. because you've got to let the gluten sit.
94 00:04:50,880 00:04:53,960 In the meantime, I make the prawn and pork mixture, In the meantime, I make the prawn and pork mixture,
95 00:04:54,160 00:04:59,360 added my spring onions, a little bit of ginger, soy, sesame added my spring onions, a little bit of ginger, soy, sesame
96 00:04:59,560 00:05:00,880 and a little bit of oyster sauce, and a little bit of oyster sauce,
97 00:05:01,080 00:05:03,720 tiny bit of sugar, 'cause there's always sugar in Chinese cooking. tiny bit of sugar, 'cause there's always sugar in Chinese cooking.
98 00:05:03,920 00:05:05,800 Uh... I mix that through with some cornflour Uh... I mix that through with some cornflour
99 00:05:06,000 00:05:07,600 so it's got that real pastiness that you need so it's got that real pastiness that you need
100 00:05:07,800 00:05:09,640 when you're eating a dumpling. when you're eating a dumpling.
101 00:05:10,680 00:05:11,960 Leola. Hello. Leola. Hello.
102 00:05:12,160 00:05:13,720 How's it going? Good, I think. How's it going? Good, I think.
103 00:05:13,920 00:05:16,480 OK. So you've been cooking quite a long time, you said? OK. So you've been cooking quite a long time, you said?
104 00:05:16,680 00:05:17,960 Since as long as you can remember? Since as long as you can remember?
105 00:05:18,160 00:05:20,760 Yeah, my paternal family is part Chinese. Yeah, my paternal family is part Chinese.
106 00:05:20,960 00:05:23,600 You know, we'd always gather around the table You know, we'd always gather around the table
107 00:05:23,800 00:05:26,200 and help pitch in and make things together. and help pitch in and make things together.
108 00:05:26,400 00:05:28,520 It's the same as me growing up in a Vietnamese family - It's the same as me growing up in a Vietnamese family -
109 00:05:28,720 00:05:30,720 I mean, food is just part of our culture, isn't it? I mean, food is just part of our culture, isn't it?
110 00:05:30,960 00:05:33,400 Yeah, that's right. It's just... we just... we take it for granted. Yeah, that's right. It's just... we just... we take it for granted.
111 00:05:33,600 00:05:35,720 So much so, that at school So much so, that at school
112 00:05:35,920 00:05:38,680 we wanted to have, like, ham sandwiches like all the other kids. we wanted to have, like, ham sandwiches like all the other kids.
113 00:05:38,880 00:05:40,560 "What have you got for lunch? What is that?" "What have you got for lunch? What is that?"
114 00:05:40,760 00:05:42,040 We realised like ten years later. We realised like ten years later.
115 00:05:42,240 00:05:44,440 It's like, "Oh, we actually had the best school lunches." It's like, "Oh, we actually had the best school lunches."
116 00:05:44,640 00:05:46,680 We didn't want to eat them cause we were embarrassed. We didn't want to eat them cause we were embarrassed.
117 00:05:46,880 00:05:50,040 And the fish sauce would smell out of the lunch box. (LAUGHS) And the fish sauce would smell out of the lunch box. (LAUGHS)
118 00:05:58,560 00:05:59,880 My name is Chiqui. My name is Chiqui.
119 00:06:00,080 00:06:03,280 I am cooking pork, shrimp and chestnut dumpling tonight. I am cooking pork, shrimp and chestnut dumpling tonight.
120 00:06:03,480 00:06:05,360 I am going to cook the dumplings two times. I am going to cook the dumplings two times.
121 00:06:05,560 00:06:06,840 I'm going to steam the dumplings I'm going to steam the dumplings
122 00:06:07,040 00:06:09,160 and I'm going to fry them quickly and I'm going to fry them quickly
123 00:06:09,360 00:06:12,720 so that the outside will be crisp and the inside is... ah!, juicy. so that the outside will be crisp and the inside is... ah!, juicy.
124 00:06:12,920 00:06:17,000 First thing I need to do is clean my shrimps. First thing I need to do is clean my shrimps.
125 00:06:17,200 00:06:20,000 My mum is actually mixed Chinese, My mum is actually mixed Chinese,
126 00:06:20,200 00:06:22,880 so we do have a lot of Chinese cooking at home, so we do have a lot of Chinese cooking at home,
127 00:06:23,080 00:06:26,000 and I love... I just love the flavours. and I love... I just love the flavours.
128 00:06:26,200 00:06:28,680 You eat one bite and you kind of want to eat more. You eat one bite and you kind of want to eat more.
129 00:06:28,880 00:06:32,560 Every time I cook, it's such an inspiring, um... activity for me Every time I cook, it's such an inspiring, um... activity for me
130 00:06:32,760 00:06:34,280 or experience for me. or experience for me.
131 00:06:34,480 00:06:36,680 Hey, Chiqui. (RASPS, SQUEAKS) Hi. Hey, Chiqui. (RASPS, SQUEAKS) Hi.
132 00:06:36,880 00:06:39,280 This is for your voice. Oh, you're so sweet! This is for your voice. Oh, you're so sweet!
133 00:06:39,480 00:06:42,800 Have a sip. (LAUGHS) You're sounding like a chipmunk. Have a sip. (LAUGHS) You're sounding like a chipmunk.
134 00:06:43,000 00:06:45,360 (LAUGHS) (DEEPLY) Thank you. (LAUGHS) (DEEPLY) Thank you.
135 00:06:45,560 00:06:47,000 (LAUGHS) (LAUGHS)
136 00:06:51,280 00:06:55,240 I'm Bill. I'm going to be cooking two dishes today - I'm Bill. I'm going to be cooking two dishes today -
137 00:06:55,440 00:06:56,960 almost char sui dumplings almost char sui dumplings
138 00:06:57,160 00:06:58,840 and lotus bean pancakes. and lotus bean pancakes.
139 00:06:59,040 00:07:01,080 I'm using pork belly, uh... I'm using pork belly, uh...
140 00:07:01,280 00:07:04,480 ..because it's got the skin and it's got the fat and the meat ..because it's got the skin and it's got the fat and the meat
141 00:07:04,680 00:07:06,200 and it gives you a really nice flavour. and it gives you a really nice flavour.
142 00:07:06,400 00:07:09,560 The idea is to replicate the flavour of char sui, The idea is to replicate the flavour of char sui,
143 00:07:09,760 00:07:12,800 but not actually roast it. but not actually roast it.
144 00:07:13,000 00:07:16,480 My great grandparents came to Australia in 1879. My great grandparents came to Australia in 1879.
145 00:07:16,680 00:07:18,840 I'm half Chinese on my father's side I'm half Chinese on my father's side
146 00:07:19,040 00:07:20,920 and Irish Australian on my mother's side. and Irish Australian on my mother's side.
147 00:07:21,120 00:07:24,200 Passing that culture on to the next generation Passing that culture on to the next generation
148 00:07:24,400 00:07:26,000 is really, really important. is really, really important.
149 00:07:30,440 00:07:32,120 SAM: My name is Sam. SAM: My name is Sam.
150 00:07:32,320 00:07:36,840 Today I'm cooking prawn and chives dumplings - family favourite. Today I'm cooking prawn and chives dumplings - family favourite.
151 00:07:37,040 00:07:38,880 Well, there was not a lot of time, Well, there was not a lot of time,
152 00:07:39,080 00:07:41,160 so I thought I would boil the water first so I thought I would boil the water first
153 00:07:41,360 00:07:43,400 because I know I need that to make the dough. because I know I need that to make the dough.
154 00:07:45,040 00:07:47,280 So there's wheat starch that I'll add in, So there's wheat starch that I'll add in,
155 00:07:47,480 00:07:49,640 and the tapioca starch as well, and the tapioca starch as well,
156 00:07:49,840 00:07:55,280 so two starch mixed with the boiling water and a little bit of salt, so two starch mixed with the boiling water and a little bit of salt,
157 00:07:55,480 00:07:58,160 and then just let it rest for about ten minutes. and then just let it rest for about ten minutes.
158 00:07:59,800 00:08:03,360 My mum was a gambler. Sorry, Mum. (LAUGHS) My mum was a gambler. Sorry, Mum. (LAUGHS)
159 00:08:03,560 00:08:05,800 So when I come home from school, So when I come home from school,
160 00:08:06,000 00:08:08,520 she would be on the mah-jong table she would be on the mah-jong table
161 00:08:08,720 00:08:10,920 and I'll be in the kitchen, and I'll be in the kitchen,
162 00:08:11,120 00:08:13,960 and at sixteen I was already cooking for the family and at sixteen I was already cooking for the family
163 00:08:14,160 00:08:15,440 and, yeah, I just love it. and, yeah, I just love it.
164 00:08:15,640 00:08:18,880 For the filling, I'll be cleaning the prawns For the filling, I'll be cleaning the prawns
165 00:08:19,080 00:08:23,040 and half of the quantity will be for chopping very finely, and half of the quantity will be for chopping very finely,
166 00:08:23,240 00:08:24,920 the other half very coarsely, the other half very coarsely,
167 00:08:25,120 00:08:28,520 so that when you actually eat it, it gives you that different texture. so that when you actually eat it, it gives you that different texture.
168 00:08:29,920 00:08:31,200 How's your dough? How's your dough?
169 00:08:31,400 00:08:35,640 Terrible. I think it's a failure. Very embarrassing. Noby, I'm sorry. Terrible. I think it's a failure. Very embarrassing. Noby, I'm sorry.
170 00:08:35,840 00:08:38,400 You might need to add possibly more flour to that. You might need to add possibly more flour to that.
171 00:08:40,800 00:08:44,240 MAEVE O'MEARA: First up from Lotus is apprentice chef Kevin. MAEVE O'MEARA: First up from Lotus is apprentice chef Kevin.
172 00:08:44,440 00:08:48,360 He's facing the challenge of cooking against our four home cooks. He's facing the challenge of cooking against our four home cooks.
173 00:08:51,320 00:08:53,080 CHRIS: Kevin normally not making dumplings. CHRIS: Kevin normally not making dumplings.
174 00:08:53,280 00:08:56,040 And this is probably his first or second time. And this is probably his first or second time.
175 00:08:57,680 00:09:00,560 Don't put everything on your bench - you might run out of space. Don't put everything on your bench - you might run out of space.
176 00:09:00,760 00:09:04,640 He might make a mistake, but he's young. Who cares? Mistake is fine. He might make a mistake, but he's young. Who cares? Mistake is fine.
177 00:09:04,840 00:09:06,160 We all learn from the mistakes. We all learn from the mistakes.
178 00:09:06,360 00:09:08,040 KEVIN: Hi, I'm Kevin. KEVIN: Hi, I'm Kevin.
179 00:09:08,240 00:09:12,320 Tonight I'm going to make pork dumpling with black vinegar. Tonight I'm going to make pork dumpling with black vinegar.
180 00:09:12,520 00:09:16,480 The first thing I need to do is the dough for the dumplings. The first thing I need to do is the dough for the dumplings.
181 00:09:16,680 00:09:18,000 To make the dough, To make the dough,
182 00:09:18,200 00:09:21,000 we need to use water, flours, we need to use water, flours,
183 00:09:21,200 00:09:23,520 and keep kneading it until smooth. and keep kneading it until smooth.
184 00:09:26,560 00:09:29,520 For the fillings, I first chop some chives. For the fillings, I first chop some chives.
185 00:09:29,720 00:09:34,080 So garlic chives he chopped too big. But anyway. He does his way. So garlic chives he chopped too big. But anyway. He does his way.
186 00:09:34,280 00:09:35,720 (LAUGHS) (LAUGHS)
187 00:09:36,760 00:09:38,560 To finish up the dumpling mix, To finish up the dumpling mix,
188 00:09:38,760 00:09:42,320 first I need to squeeze out the water from the garlic chives first I need to squeeze out the water from the garlic chives
189 00:09:42,520 00:09:44,720 and add in the pork mince, and add in the pork mince,
190 00:09:44,920 00:09:48,440 followed by some ginger, soy sauce, followed by some ginger, soy sauce,
191 00:09:48,640 00:09:52,920 Shaoxing wine and also some sesame oil. Shaoxing wine and also some sesame oil.
192 00:09:54,800 00:09:56,400 (SIGHS) Calm down. Calm down, Chris. (SIGHS) Calm down. Calm down, Chris.
193 00:09:56,600 00:09:58,040 Just calm down. OK. Just calm down. OK.
194 00:09:59,520 00:10:01,680 Dan, Chiqui's using store bought pastry. Dan, Chiqui's using store bought pastry.
195 00:10:01,880 00:10:03,160 DAN HONG: Totally fine. DAN HONG: Totally fine.
196 00:10:03,360 00:10:06,320 If you think that you don't have enough time within sixty minutes If you think that you don't have enough time within sixty minutes
197 00:10:06,520 00:10:08,760 to make your own dough, that's fine. to make your own dough, that's fine.
198 00:10:08,960 00:10:12,680 Well, Bill, he's decided to do two types of dumplings. Well, Bill, he's decided to do two types of dumplings.
199 00:10:12,880 00:10:16,520 I'm quite concerned if he can get them both done within sixty minutes. I'm quite concerned if he can get them both done within sixty minutes.
200 00:10:24,280 00:10:26,240 MAEVE O'MEARA: Restaurant Lotus' apprentice chef Kevin MAEVE O'MEARA: Restaurant Lotus' apprentice chef Kevin
201 00:10:26,440 00:10:29,360 is cooking against our four home cooks, is cooking against our four home cooks,
202 00:10:29,560 00:10:33,920 who are preparing their own version of popular Chinese dish dumplings. who are preparing their own version of popular Chinese dish dumplings.
203 00:10:35,000 00:10:38,320 Blind tasting judge Melissa will try each dish Blind tasting judge Melissa will try each dish
204 00:10:38,520 00:10:41,440 with no idea of who cooked what. with no idea of who cooked what.
205 00:10:41,640 00:10:43,560 What I'm looking for in a great dumpling - What I'm looking for in a great dumpling -
206 00:10:43,760 00:10:46,120 it's all about texture, it's all about flavour it's all about texture, it's all about flavour
207 00:10:46,320 00:10:47,680 and it's all about balance. and it's all about balance.
208 00:10:47,880 00:10:49,920 For me, it's very much a cultural thing, For me, it's very much a cultural thing,
209 00:10:50,120 00:10:51,520 so I'm really looking forward to seeing so I'm really looking forward to seeing
210 00:10:51,720 00:10:54,680 what these cooks and the chef put up in the pass. what these cooks and the chef put up in the pass.
211 00:11:01,320 00:11:02,760 BILL: So that's that done. BILL: So that's that done.
212 00:11:04,800 00:11:07,680 Now my pork is sliced, I'm going to let it sit and cool Now my pork is sliced, I'm going to let it sit and cool
213 00:11:07,880 00:11:10,160 and I'm going to turn my attention over to the pancake. and I'm going to turn my attention over to the pancake.
214 00:11:12,480 00:11:16,680 This is lotus bean paste. This is going to sit inside the pancake. This is lotus bean paste. This is going to sit inside the pancake.
215 00:11:16,880 00:11:20,160 Now it's time to put the pancake batter into the fry pan Now it's time to put the pancake batter into the fry pan
216 00:11:20,360 00:11:22,080 and that's cooking nicely, and that's cooking nicely,
217 00:11:22,280 00:11:24,960 and I'm going to take the lotus bean paste and I'm going to take the lotus bean paste
218 00:11:25,160 00:11:27,400 and now I can put it in the pan. and now I can put it in the pan.
219 00:11:38,600 00:11:41,000 So, my pancake is ready for deep-frying. So, my pancake is ready for deep-frying.
220 00:11:41,200 00:11:43,160 If it's too hot, it's going to burn, If it's too hot, it's going to burn,
221 00:11:43,360 00:11:45,880 and if it's not hot enough, it's just not going to fry properly. and if it's not hot enough, it's just not going to fry properly.
222 00:11:47,920 00:11:49,680 And that looks just about right. And that looks just about right.
223 00:11:49,880 00:11:52,160 I just want it to be sort of golden brown on the outside. I just want it to be sort of golden brown on the outside.
224 00:11:54,200 00:11:55,480 DAN HONG: How you going, mate? DAN HONG: How you going, mate?
225 00:11:55,680 00:11:58,000 So this is your filling for your...? For the steamed dumpling. So this is your filling for your...? For the steamed dumpling.
226 00:11:58,200 00:11:59,680 And you're doing something else, right? And you're doing something else, right?
227 00:11:59,880 00:12:01,640 I'm doing the lotus bean pancake at the same time. I'm doing the lotus bean pancake at the same time.
228 00:12:01,840 00:12:03,040 OK. Well, sure. OK. Well, sure.
229 00:12:03,240 00:12:04,920 I mean, there's 25 minutes to go. I mean, there's 25 minutes to go.
230 00:12:05,120 00:12:06,480 Do you think you're going to get both... Do you think you're going to get both...
231 00:12:06,680 00:12:08,160 25 is heaps of time, yes. Really? 25 is heaps of time, yes. Really?
232 00:12:08,360 00:12:10,480 There's going to be heaps of time. OK. Good luck, mate. There's going to be heaps of time. OK. Good luck, mate.
233 00:12:10,680 00:12:12,120 Thanks, Dan! Thanks, Dan!
234 00:12:16,080 00:12:20,760 I'm on high right now... because I'm cooking and I can do this all day. I'm on high right now... because I'm cooking and I can do this all day.
235 00:12:21,800 00:12:25,320 I'll be putting a lot of ingredients into the dumplings. I'll be putting a lot of ingredients into the dumplings.
236 00:12:27,440 00:12:30,160 So inside is an explosion of crispy and soft - So inside is an explosion of crispy and soft -
237 00:12:30,360 00:12:34,880 carrots and chestnuts, and soft from shrimps and from the pork itself. carrots and chestnuts, and soft from shrimps and from the pork itself.
238 00:12:35,080 00:12:36,840 It's going to be good, I tell you. It's going to be good, I tell you.
239 00:12:37,040 00:12:41,800 I get a tablespoon or so of filling into the wrapper I get a tablespoon or so of filling into the wrapper
240 00:12:42,000 00:12:44,360 and then fold it into envelopes. and then fold it into envelopes.
241 00:12:45,520 00:12:47,520 It's very important that the wonton holds together It's very important that the wonton holds together
242 00:12:47,720 00:12:51,600 because I can go home if the filling would be oozing out of my dumplings. because I can go home if the filling would be oozing out of my dumplings.
243 00:12:51,800 00:12:55,040 (SIGHS) It's OK. It's OK. Don't panic. (SIGHS) It's OK. It's OK. Don't panic.
244 00:12:59,920 00:13:03,840 KEVIN: After the dumpling mix is ready, I start to roll out my dough. KEVIN: After the dumpling mix is ready, I start to roll out my dough.
245 00:13:04,040 00:13:05,400 Just chop, chop. Just chop, chop.
246 00:13:07,480 00:13:10,360 Apprentice chef Kevin, you're looking very calm. Apprentice chef Kevin, you're looking very calm.
247 00:13:10,560 00:13:11,440 Acting calm. Acting calm.
248 00:13:11,680 00:13:14,840 You know, for someone who doesn't usually make dumplings, it's looking pretty good. You know, for someone who doesn't usually make dumplings, it's looking pretty good.
249 00:13:15,040 00:13:17,200 What do you think, chef? Oh, that's an ugly shape. What do you think, chef? Oh, that's an ugly shape.
250 00:13:17,400 00:13:19,040 (LAUGHS) Oh. (LAUGHS) Oh.
251 00:13:19,240 00:13:20,600 Not very supportive from the, uh... Not very supportive from the, uh...
252 00:13:20,800 00:13:22,120 You're supposed to be supportive! You're supposed to be supportive!
253 00:13:22,320 00:13:23,800 (LAUGHS) (LAUGHS) (LAUGHS) (LAUGHS)
254 00:13:25,880 00:13:29,520 Guys, there's eighteen minutes to go, OK? Eighteen! Guys, there's eighteen minutes to go, OK? Eighteen!
255 00:13:32,960 00:13:34,520 LEOLA: So I have two types of dumplings - LEOLA: So I have two types of dumplings -
256 00:13:34,720 00:13:37,160 one is a pork shumai... one is a pork shumai...
257 00:13:37,360 00:13:39,520 ..and these are just vegetarian smaller dumplings ..and these are just vegetarian smaller dumplings
258 00:13:39,720 00:13:41,400 which are going to go into a chicken broth. which are going to go into a chicken broth.
259 00:13:41,600 00:13:43,120 I just thought I'd change things up a bit I just thought I'd change things up a bit
260 00:13:43,320 00:13:45,240 and try a couple of different things. and try a couple of different things.
261 00:13:46,480 00:13:50,240 I sauteed off some spinach with garlic and ginger, I sauteed off some spinach with garlic and ginger,
262 00:13:50,440 00:13:52,000 added in water chestnuts. added in water chestnuts.
263 00:13:58,800 00:14:00,800 And I folded them a different way this time. And I folded them a different way this time.
264 00:14:01,000 00:14:02,840 It's a half circle, It's a half circle,
265 00:14:03,040 00:14:04,480 and then you crimp, close, and then you crimp, close,
266 00:14:04,680 00:14:05,720 crimp, close, crimp, crimp, close, crimp,
267 00:14:05,920 00:14:08,680 and then you also bring it around to make a little cowboy hat and then you also bring it around to make a little cowboy hat
268 00:14:08,880 00:14:11,120 so they just, like, sit up and they're a bit pretty. so they just, like, sit up and they're a bit pretty.
269 00:14:13,360 00:14:16,360 How are you guys looking? Not so great for me. How are you guys looking? Not so great for me.
270 00:14:16,560 00:14:20,440 With my first dough that I did, it was a bit of a disaster. With my first dough that I did, it was a bit of a disaster.
271 00:14:20,640 00:14:24,360 Not my day today. (LAUGHS) Not my day today. (LAUGHS)
272 00:14:24,560 00:14:26,480 So the dough was a little bit sticky. So the dough was a little bit sticky.
273 00:14:26,680 00:14:31,160 And I only managed to get, like, two dumplings. And I only managed to get, like, two dumplings.
274 00:14:31,360 00:14:34,560 Anyway, I give it my best shot! (LAUGHS) Anyway, I give it my best shot! (LAUGHS)
275 00:14:34,760 00:14:37,080 Put it in the, uh... steamer. Put it in the, uh... steamer.
276 00:14:38,760 00:14:40,160 Mmm. This is the home...? Mmm. This is the home...?
277 00:14:40,360 00:14:42,640 This is the home dough, but it didn't really work out that well. This is the home dough, but it didn't really work out that well.
278 00:14:42,840 00:14:45,040 OK - as I tell my chefs... Yep. OK - as I tell my chefs... Yep.
279 00:14:45,240 00:14:47,400 ..if you're not happy with it, don't serve it. ..if you're not happy with it, don't serve it.
280 00:14:47,600 00:14:49,880 OK? OK, OK, thank you. OK? OK, OK, thank you.
281 00:14:50,080 00:14:54,000 I've got nothing to serve, then. (LAUGHS) I've got nothing to serve, then. (LAUGHS)
282 00:14:54,200 00:14:55,680 Think I better use the store bought one Think I better use the store bought one
283 00:14:55,880 00:14:58,720 and then try to fry that one instead, and then try to fry that one instead,
284 00:14:58,920 00:15:00,760 and I'm sure the judge will like it. and I'm sure the judge will like it.
285 00:15:00,960 00:15:03,040 Fingers crossed. (LAUGHS) Fingers crossed. (LAUGHS)
286 00:15:04,960 00:15:06,400 Come on. Quickly, quickly. Come on. Quickly, quickly.
287 00:15:07,480 00:15:09,040 We need six minutes to cook. We need six minutes to cook.
288 00:15:09,240 00:15:10,880 Keep going, Sam - you can do it. Keep going, Sam - you can do it.
289 00:15:11,080 00:15:12,520 Trying very hard! Trying very hard!
290 00:15:14,600 00:15:16,240 How many minutes? Oh, my goodness. How many minutes? Oh, my goodness.
291 00:15:16,440 00:15:19,840 There's five minutes left. You should really be thinking about plating. There's five minutes left. You should really be thinking about plating.
292 00:15:20,040 00:15:21,680 BILL: That's looking really good. BILL: That's looking really good.
293 00:15:29,880 00:15:31,160 KEVIN: Should I try one? KEVIN: Should I try one?
294 00:15:31,360 00:15:33,200 You only have five and you want to try one? You only have five and you want to try one?
295 00:15:34,360 00:15:35,800 Why don't you listen to me? Why don't you listen to me?
296 00:15:40,320 00:15:42,000 MARK OLIVE: Ooh, first one up! First one up! MARK OLIVE: Ooh, first one up! First one up!
297 00:15:42,200 00:15:44,080 (JUDGES CLAP) Yum! (JUDGES CLAP) Yum!
298 00:15:49,360 00:15:51,720 Oh. Well done. Oh. Well done.
299 00:15:52,840 00:15:54,320 Onya, Kevin. Onya, Kevin.
300 00:16:01,440 00:16:03,680 Sam! Oh, thank you! Sam! Oh, thank you!
301 00:16:03,880 00:16:06,280 (JUDGES CLAP) (JUDGES CLAP)
302 00:16:10,360 00:16:11,640 Ooh! Well! Ooh! Well!
303 00:16:11,840 00:16:13,120 (JUDGES CLAP) (JUDGES CLAP)
304 00:16:13,320 00:16:15,720 Well done, Chiqui. Nice one, Chiqui. Well done, Chiqui. Nice one, Chiqui.
305 00:16:20,720 00:16:22,480 Leola! Leola! Leola! Leola!
306 00:16:23,840 00:16:24,680 Ooh...! Ooh...!
307 00:16:24,880 00:16:26,160 I've done the best that I can, I've done the best that I can,
308 00:16:26,360 00:16:29,120 and it can only come down to taste, so... fingers crossed. and it can only come down to taste, so... fingers crossed.
309 00:16:36,680 00:16:39,920 MAEVE O'MEARA: All our cooks have served up their best dumplings. MAEVE O'MEARA: All our cooks have served up their best dumplings.
310 00:16:40,120 00:16:43,520 Now it's time for judge Melissa to taste the dishes Now it's time for judge Melissa to taste the dishes
311 00:16:43,720 00:16:46,320 without knowing who cooked what. without knowing who cooked what.
312 00:16:46,520 00:16:48,560 MARK OLIVE: Welcome back, Melissa. MARK OLIVE: Welcome back, Melissa.
313 00:16:48,760 00:16:49,880 Thank you very much. Thank you very much.
314 00:16:50,120 00:16:53,160 What do you think, just on the appearance of what we have on the pass? What do you think, just on the appearance of what we have on the pass?
315 00:16:53,360 00:16:56,440 There are some dumplings here that I would never attempt There are some dumplings here that I would never attempt
316 00:16:56,640 00:16:58,480 or I have attempted and failed at home, or I have attempted and failed at home,
317 00:16:58,680 00:17:00,880 so well done - I'm really excited to try these. so well done - I'm really excited to try these.
318 00:17:01,080 00:17:02,520 Great. Well, where do you want to start? Great. Well, where do you want to start?
319 00:17:02,720 00:17:06,320 Let's try these, uh... Shanghai style boiled dumplings. Let's try these, uh... Shanghai style boiled dumplings.
320 00:17:06,520 00:17:10,480 These are pork dumplings with black vinegar. These are pork dumplings with black vinegar.
321 00:17:10,680 00:17:12,560 Well, keeping it nice and simple. Well, keeping it nice and simple.
322 00:17:12,760 00:17:15,920 I can see that they've made their own pastry, so props to that. I can see that they've made their own pastry, so props to that.
323 00:17:17,400 00:17:19,040 These are very generous in size as well. These are very generous in size as well.
324 00:17:19,240 00:17:20,680 Wow. Wow.
325 00:17:25,480 00:17:27,840 So it's a classic pork and chive filling. So it's a classic pork and chive filling.
326 00:17:28,040 00:17:31,920 I can taste the ginger, I can get that oniony chive flavour, I can taste the ginger, I can get that oniony chive flavour,
327 00:17:32,120 00:17:34,680 and of course the pork mince holding it all together, and of course the pork mince holding it all together,
328 00:17:34,880 00:17:38,240 but I would have liked a little bit more seasoning. but I would have liked a little bit more seasoning.
329 00:17:38,440 00:17:39,920 This dipping sauce, however - This dipping sauce, however -
330 00:17:40,120 00:17:43,520 it's lovely and sort of an acidic, which works really well. it's lovely and sort of an acidic, which works really well.
331 00:17:44,760 00:17:50,040 These are almost char sui dumplings and lotus paste pancakes. These are almost char sui dumplings and lotus paste pancakes.
332 00:18:02,120 00:18:04,800 Now, here's the thing about pork belly skin - Now, here's the thing about pork belly skin -
333 00:18:05,000 00:18:07,600 you either steam it and soften it, you either steam it and soften it,
334 00:18:07,800 00:18:09,760 or you render the fat out and you crisp it up, or you render the fat out and you crisp it up,
335 00:18:09,960 00:18:14,760 but you know what - in this form, it's not fun to eat. but you know what - in this form, it's not fun to eat.
336 00:18:14,960 00:18:16,240 It's a bit grisly. It's a bit grisly.
337 00:18:16,440 00:18:19,120 But let's look at that, 'cause that looks beautifully cooked. But let's look at that, 'cause that looks beautifully cooked.
338 00:18:23,160 00:18:26,080 The pastry is golden - it's fried, it's crispy. The pastry is golden - it's fried, it's crispy.
339 00:18:26,280 00:18:27,800 The lotus paste is sweet. The lotus paste is sweet.
340 00:18:28,000 00:18:32,160 I'm afraid that these might outshine these dumplings. I'm afraid that these might outshine these dumplings.
341 00:18:32,360 00:18:34,280 It's not a pancake challenge. No. It's not a pancake challenge. No.
342 00:18:35,800 00:18:40,080 Melissa, pork, shrimp and chestnut dumplings. Melissa, pork, shrimp and chestnut dumplings.
343 00:18:41,440 00:18:43,360 What do you think about how they're made? What do you think about how they're made?
344 00:18:43,560 00:18:45,160 This one I've picked up has a hole in it. This one I've picked up has a hole in it.
345 00:18:45,360 00:18:48,120 It's really important to seal a dumpling like this It's really important to seal a dumpling like this
346 00:18:48,320 00:18:50,080 because when you go to cook it, because when you go to cook it,
347 00:18:50,280 00:18:53,680 you want to keep all of the juices and all of the flavour inside. you want to keep all of the juices and all of the flavour inside.
348 00:18:53,880 00:18:55,560 Let's have a look at the other ones. Let's have a look at the other ones.
349 00:18:57,480 00:18:59,320 Ooh. Oh. Ooh. Oh.
350 00:18:59,520 00:19:01,080 Let's taste it. Let's taste it.
351 00:19:06,160 00:19:07,480 I quite like it. I quite like it.
352 00:19:07,680 00:19:09,440 The steamed and fried thing is great for texture, The steamed and fried thing is great for texture,
353 00:19:09,640 00:19:11,240 beautifully seasoned on the inside. beautifully seasoned on the inside.
354 00:19:11,440 00:19:13,600 I just wish that they'd sealed it a little bit better I just wish that they'd sealed it a little bit better
355 00:19:13,800 00:19:15,720 because it would have kept them a bit juicier. because it would have kept them a bit juicier.
356 00:19:15,920 00:19:21,840 These are shumai and vegetable dumplings in chicken broth. These are shumai and vegetable dumplings in chicken broth.
357 00:19:23,920 00:19:28,440 Somebody got a lot done in sixty minutes. I'm really impressed. Somebody got a lot done in sixty minutes. I'm really impressed.
358 00:19:35,000 00:19:36,720 The quality of the spinach is gorgeous. The quality of the spinach is gorgeous.
359 00:19:36,920 00:19:38,400 The shumai looks really good. The shumai looks really good.
360 00:19:45,000 00:19:47,880 They look gorgeous - points for the technique. They look gorgeous - points for the technique.
361 00:19:48,080 00:19:49,880 They've obviously used pork mince. They've obviously used pork mince.
362 00:19:50,080 00:19:53,440 I guess usually in a shumai I'd like to see pork coarsely chopped. I guess usually in a shumai I'd like to see pork coarsely chopped.
363 00:19:53,640 00:19:54,920 Diced, yeah. Diced, yeah.
364 00:19:55,120 00:19:56,600 Because what that does is, um... Because what that does is, um...
365 00:19:56,800 00:20:00,520 ..you have this sort of gorgeous sort of tender bites of meat ..you have this sort of gorgeous sort of tender bites of meat
366 00:20:00,720 00:20:03,760 rather than one cohesive feeling. rather than one cohesive feeling.
367 00:20:03,960 00:20:06,840 Melissa, prawn and chive dumplings. Melissa, prawn and chive dumplings.
368 00:20:08,720 00:20:10,400 I can see two different kinds - I can see two different kinds -
369 00:20:10,600 00:20:14,480 a fried wonton and a more like a gow gee pastry. a fried wonton and a more like a gow gee pastry.
370 00:20:19,840 00:20:22,000 That filling is bang on. That filling is bang on.
371 00:20:22,200 00:20:25,080 It's sweet, it's sort of savoury with the chives, It's sweet, it's sort of savoury with the chives,
372 00:20:25,280 00:20:26,640 and it's really balanced. and it's really balanced.
373 00:20:26,840 00:20:30,600 So I'm going to try this homemade pastry. So I'm going to try this homemade pastry.
374 00:20:36,320 00:20:37,320 Mmm. Mmm.
375 00:20:37,520 00:20:39,240 This person has been very generous, This person has been very generous,
376 00:20:39,440 00:20:43,280 because they've left the prawns in lovely big chunky pieces, because they've left the prawns in lovely big chunky pieces,
377 00:20:43,480 00:20:44,920 so this has lovely texture. so this has lovely texture.
378 00:20:45,120 00:20:49,160 It's really tasty, and this fiery chilli sauce brings it all together. It's really tasty, and this fiery chilli sauce brings it all together.
379 00:20:49,360 00:20:52,920 Well, Melissa, which dumpling was love at first bite? Well, Melissa, which dumpling was love at first bite?
380 00:20:53,120 00:20:55,200 If only it were that easy, Mark. If only it were that easy, Mark.
381 00:21:06,760 00:21:08,320 MAEVE O'MEARA: It's Chinese week, MAEVE O'MEARA: It's Chinese week,
382 00:21:08,520 00:21:13,120 and apprentice chef Kevin has faced off against our four home cooks. and apprentice chef Kevin has faced off against our four home cooks.
383 00:21:14,600 00:21:19,960 Now it's time to find out which dish judge Melissa liked the best. Now it's time to find out which dish judge Melissa liked the best.
384 00:21:26,240 00:21:28,120 DAN HONG: Well, home cooks and chefs, DAN HONG: Well, home cooks and chefs,
385 00:21:28,320 00:21:30,440 what an awesome celebration of dumplings. what an awesome celebration of dumplings.
386 00:21:30,640 00:21:34,800 Head chef Chris, how do you think apprentice chef Kevin went? Head chef Chris, how do you think apprentice chef Kevin went?
387 00:21:35,000 00:21:37,920 Actually he did quite a good job for his first time make dumplings. Actually he did quite a good job for his first time make dumplings.
388 00:21:38,120 00:21:39,400 I'm very happy with him. I'm very happy with him.
389 00:21:39,600 00:21:43,000 Well, Melissa, it's time to hear your thoughts Well, Melissa, it's time to hear your thoughts
390 00:21:43,200 00:21:45,320 on how everybody went tonight. on how everybody went tonight.
391 00:21:45,520 00:21:47,600 MELISSA LEONG: Chef, home cooks, MELISSA LEONG: Chef, home cooks,
392 00:21:47,800 00:21:49,640 the dumplings you put up this evening the dumplings you put up this evening
393 00:21:49,840 00:21:53,000 were a wonderful celebration of traditional Chinese flavours, were a wonderful celebration of traditional Chinese flavours,
394 00:21:53,200 00:21:56,720 excellent textures and traditional technique. excellent textures and traditional technique.
395 00:21:56,920 00:22:01,000 Each little parcel delivered its own flavour experience, so well done. Each little parcel delivered its own flavour experience, so well done.
396 00:22:02,120 00:22:04,720 But for me, there was one plate on the pass in particular But for me, there was one plate on the pass in particular
397 00:22:04,920 00:22:07,480 that had me wanting to go back for more. that had me wanting to go back for more.
398 00:22:09,320 00:22:12,600 Tonight's best plate on the pass is... Tonight's best plate on the pass is...
399 00:22:15,240 00:22:18,480 Tonight's winning dumplings, and the best plate on the pass is... Tonight's winning dumplings, and the best plate on the pass is...
400 00:22:24,760 00:22:26,040 ..the prawn and chive dumplings. ..the prawn and chive dumplings.
401 00:22:26,240 00:22:28,600 No way! No! (LAUGHS) No way! No! (LAUGHS)
402 00:22:28,800 00:22:31,000 No! Sam! No! Sam!
403 00:22:33,320 00:22:35,200 I cannot believe it! No! I cannot believe it! No!
404 00:22:36,520 00:22:37,880 There was so much to love about it. There was so much to love about it.
405 00:22:38,080 00:22:39,680 I know that there are two different textures. I know that there are two different textures.
406 00:22:39,880 00:22:42,080 I had guessed that, what, you had made one I had guessed that, what, you had made one
407 00:22:42,280 00:22:44,240 and that one was using store bought pastry, and that one was using store bought pastry,
408 00:22:44,440 00:22:47,640 but what really did it for me was that filling, but what really did it for me was that filling,
409 00:22:47,840 00:22:50,600 and the chilli sauce just worked perfectly with it. and the chilli sauce just worked perfectly with it.
410 00:22:50,800 00:22:52,920 Noby won his dumpling challenge, Noby won his dumpling challenge,
411 00:22:53,120 00:22:55,200 and now I can see where he gets it from. (LAUGHS) and now I can see where he gets it from. (LAUGHS)
412 00:22:55,400 00:22:57,040 (LAUGHS) (MARK LAUGHS) (LAUGHS) (MARK LAUGHS)
413 00:22:57,240 00:22:59,400 The dumpling queen. Yeah. (LAUGHS) The dumpling queen. Yeah. (LAUGHS)
414 00:22:59,600 00:23:00,880 He'll be very proud of me, I think. He'll be very proud of me, I think.
415 00:23:01,080 00:23:03,120 I know he would be. (LAUGHS) I know he would be. (LAUGHS)
416 00:23:05,800 00:23:07,960 OK, Melissa - now's the tough part. OK, Melissa - now's the tough part.
417 00:23:08,160 00:23:12,920 Please tell us which dumplings did not quite deliver tonight. Please tell us which dumplings did not quite deliver tonight.
418 00:23:13,120 00:23:14,400 Unfortunately, Unfortunately,
419 00:23:14,600 00:23:17,960 the dish that did not quite live up to my expectations tonight is... the dish that did not quite live up to my expectations tonight is...
420 00:23:21,360 00:23:24,880 ..the almost char sui dumplings and lotus paste pancake. ..the almost char sui dumplings and lotus paste pancake.
421 00:23:25,080 00:23:26,760 Whose is that? That's me. Whose is that? That's me.
422 00:23:26,960 00:23:28,400 Oh, I'm sorry, Bill. Oh, I'm sorry, Bill.
423 00:23:28,600 00:23:30,760 In terms of the dumpling execution, In terms of the dumpling execution,
424 00:23:30,960 00:23:34,440 I might not have picked for the skin to stay on the pork belly. I might not have picked for the skin to stay on the pork belly.
425 00:23:34,640 00:23:38,560 Textural wise it wasn't as smooth as I'd like it, Textural wise it wasn't as smooth as I'd like it,
426 00:23:38,760 00:23:40,680 but that pancake was fantastic, but that pancake was fantastic,
427 00:23:40,880 00:23:44,200 and if it was a pancake battle, you'd be a shoo-in. and if it was a pancake battle, you'd be a shoo-in.
428 00:23:44,400 00:23:47,360 It's been fantastic. It's been really great to be here. It's been fantastic. It's been really great to be here.
429 00:23:47,560 00:23:50,560 I'm so sorry, Bill. That does mean you are going home. I'm so sorry, Bill. That does mean you are going home.
430 00:23:50,760 00:23:52,400 But congratulations, Sam - But congratulations, Sam -
431 00:23:52,600 00:23:56,240 you beat the restaurant tonight with your beautiful dumplings, you beat the restaurant tonight with your beautiful dumplings,
432 00:23:56,440 00:23:57,720 so you get this trophy. so you get this trophy.
433 00:23:57,920 00:23:59,200 Whoo! Whoo!
434 00:23:59,400 00:24:01,800 Congratulations. Whoo! Congratulations. Whoo!
435 00:24:02,000 00:24:03,720 OK, everyone, come in. OK, everyone, come in.
436 00:24:06,720 00:24:09,640 Kevin, you did a really, really good job. Yep. Kevin, you did a really, really good job. Yep.
437 00:24:09,840 00:24:11,160 LEOLA: Mmm, ginger. LEOLA: Mmm, ginger.
438 00:24:11,360 00:24:12,920 Come on, dig in. Get into it. Come on, dig in. Get into it.
439 00:24:13,120 00:24:14,680 (LAUGHTER) (LAUGHTER)
440 00:24:15,880 00:24:17,560 MAEVE O'MEARA: Next time on The Chefs' Line, MAEVE O'MEARA: Next time on The Chefs' Line,
441 00:24:17,760 00:24:19,200 it's all things sweet... it's all things sweet...
442 00:24:19,400 00:24:21,200 Everyone wants something a bit sweet, don't they? Everyone wants something a bit sweet, don't they?
443 00:24:21,400 00:24:23,200 ..with Chinese sago pudding. ..with Chinese sago pudding.
444 00:24:23,400 00:24:24,960 Mm-hm. Oh, yum. Mm-hm. Oh, yum.
445 00:24:25,160 00:24:29,320 And our home cooks will be facing Lotus' station chef, Bowen. And our home cooks will be facing Lotus' station chef, Bowen.
446 00:24:29,520 00:24:30,800 If you're happy, I'm happy. If you're happy, I'm happy.
447 00:24:31,000 00:24:32,280 And at the end of the week... And at the end of the week...
448 00:24:32,480 00:24:34,320 Hello, Mel. Welcome to Lotus! Chris! Oh! Hello, Mel. Welcome to Lotus! Chris! Oh!
449 00:24:34,520 00:24:38,440 ..we discover the secrets of this stunningly successful restaurant. ..we discover the secrets of this stunningly successful restaurant.
450 00:24:38,640 00:24:40,680 This one. (GASPS) Yes. This one. (GASPS) Yes.
451 00:24:42,160 00:24:44,360 Wow. What a beautiful dish. Wow. What a beautiful dish.
452 00:24:44,560 00:24:46,720 This is so much harmony. Thank you, lovely. This is so much harmony. Thank you, lovely.