JUAN: We making our signature dish, chorizo dumplings.

It's a traditional dish from Uruguay, which is baked sausages in white wine.

So we use that as a filling for the dough.

It's not like a classic dumpling, it's a ricotta gnocchi.

SETH: All right.

So gnocchi.

This is a little bit of that Italian influence?

JUAN: Exactly.

And also, because part of my career I spend on Italy, I worked Italian places.

SETH: All right.

So you're going to start with the dumpling dough right here?

JUAN: Yes.

First, we do the sheep ricotta, whole egg.

We're going with the olive oil, salt and pecorino sardo.

SETH: Pecorino's going to add a little bit of a sharpness as well?

JUAN: Yes, so now we want to start to work a little bit with this.

We want to make kind of a nice paste, smooth.

So now we're going with the flour.

Now we want to mix this for one or two minutes and we finish on the table.

Work with our hands.

SETH: And with gnocchi dough, too, you don't want to overwork it, right?

You want to be nice and gentle.

JUAN: No.

Of course.

So now we start to try to put everything together.

And in this particular, because it's a gnocchi dough with a good amount of cheese, people can feel the gnocchi a little bit.

SETH: So the dough is not just a vehicle for the filling.

JUAN: Exactly.

No.

No.

SETH: It's also a key player in this dish.

JUAN: Yeah.

So now you see the dough.

SETH: It's getting nice and stretchy.

JUAN: Okay, so we want to add a little bit of flour.

So now we push.

SETH: I got to tell you, chef, when I came to a South American restaurant today, I wasn't expecting a master class in Italian pasta making.

But here we are.

JUAN: Yeah.

So, now we use a rolling pin to stretch the dough.

SETH: Chef, I've seen some rolling pins before, but never a beast like this.

JUAN: Yeah.

No.

So this is our chorizo filling.

SETH: All right, and every country in Latin America is going to have their own version of chorizo, right?

JUAN: Yes.

If you go more like north of South America, you see more spices.

But the classic Argentinian and Uruguayan sausage is salt, paprika, no more than that.

And of course, 100% pork.

SETH: But come on, which country makes the best chorizo?

JUAN: Uruguay, for sure.

SETH: I knew it.

JUAN: Yeah.

For us, it's the best.

So we going like this.

One order is four pieces.

Now very important thing is little bit of water.

The water helps the dough stick together.

So we're going like this SETH: Little pockets of porky flavor.

JUAN: Yes.

Now we use a cutter.

SETH: And I like that everything's being done by hand and not in a machine.

It's giving these dumplings a little bit of a rustic look and feel to them.

To make the broth we use celery, carrots, and onions.

Kombu, some bonito flakes, dried porcini mushrooms, some water.

We cook it for about two hours.

After we cook the dumplings on the broth... And the chorizo dumpling will be ready.

SETH: All right.

Chef, Manuel, this is a beautiful dish.

I cannot wait to dig into one of these dumplings.

Trying to get a little bit of that broth and hopefully a mushroom in my first bite.

JUAN: The idea is a well-balanced dish.

You feel all the fattiness of the sausage, the vinegar of the mushrooms, the umami in the broth, with the freshness of the scallions too.

SETH: Wow!

My mushroom fell down so I had to go back and get it.

But that is just a stellar bite.

The mushroom has that real acidity that balances so well with the richness of that chorizo.

And the creaminess too, I guess that's coming from the ricotta.

Comes through loud and clear.

And I see some red wine.

Are we looking at an Uruguayan wine here?

MANUEL: Yes.

So this is a wine from the north of Uruguay, from a hill called Cerro Chapeu.

The grape is Tannat.

It was introduced by the French a long time ago.

It's usually a bigger, bolder tannic wine that we enjoy with steak usually.

And it really pairs well with the chorizo dumplings.

SETH: All right.

Salud?

MANUEL: Salud.

JUAN: Salud.

SETH: Salud.