Dumplings are small portions of dough filled with different ingredients, which can have very varied closures and shapes. Originally from the area of Canton, China, thanks to the Silk Road they crossed borders and originated countless versions. They are usually prepared with different types of flour and their cooking can vary between boiling, steaming, or frying.
They have their own day of international celebration, September 25, and in Koi they are the undisputed protagonists of the menu: a true dough craft that is steamed in state-of-the-art ovens and manual repulgue.” Our dumplings are inspired by gyosas of Japanese origin. Which, in turn, are a derivation of the Chinese wanton,” says Nicolás Visentín, Koi’s cook. He adds: “We printed our own stamp when we started fusing format with flavor. The traditional ones are pork or prawns. We went further and made new flavors adapted to the Argentine palate. Our lamb and provoleta dumplings are the most sought after by our diners.” In Koi there are dumplings for all tastes!
Lamb (Braised lamb 9 hours, lemongrass and mint)
Pork (Bondiola, akusay, garlic, ginger and toasted sesame oil)
Provoleta (Smoked Provoleta, paprika and caramelized onion)
Vegetables (Onion, bell pepper, carrot, leek, zucchini, sesame oil and soy sauce)
Mushrooms (Portobellos, mushrooms, shiitake and roasted peanuts)
Prawns (Prawns marinated in soybeans with coriander, dill, red onion and soy sauce)
Molleja (Crunchy gizzard, lemon, ginger and negui)
Here we leave you the locals so that you do not miss this great oriental dish in Capital Federal.
