What I really want to make along this line is a garlic butter one that is like a soup dumpling at Joe's Shanghai on Pell St., Chinatown, NYC. If you've never had a soup dumpling, get yourself there next time you're in NYC. They are like a regular dumpling with a pork meatball inside, but in addition to the meatball, they also have a spoonful of the richest soup broth you've ever tasted. It has so much gelatin that after it cools, you can pick up your plate with the coating on the back of the spoon. Basically, you lift the dumpling out of the bamboo steamer with a little tongs, hold it over your spoon, and tear a hole it it with your chopsticks so the soup can empty into your spoon. You drink the soup then eat the dumpling with the dipping sauce they give you. You want to talk about haunting your dreams. These little guys will do it.
In any case, my thought was to make a "garlic knot" that was much the same - open it up and rich garlic gutter comes flowing out that you can dip the bread. I mixed ground garlic into butter, rolled it up in plastic, and let it get cold. I then put a piece of butter and a little parsley on the dough and tied it up. I think this will work, but...
Putting them into the regular oven was a mistake. It gave too much time for the butter to work its way through the dough. Next time, I'm going with the WFO only. I don't think the butter will be able to escape in 60 seconds.
CL
