Time Out New York sent me to two restaurants playing with the traditional NYC deli meat.
Pastrami dumplings are introduced at Brooklyn Wok Shop
Chinese-American chef Edric Har stuffs dumplings with house-made pastrami. To mimic classic deli trimmings, he serves the Jewish-Chinese pockets with sauerkraut, Dijon mayo and slivered scallions.
Shalom Japan stuffs chicken with pastrami
Taking cues from fung wong gai—a Cantonese chicken-and-ham dish—husband-and-wife team Aaron Israel and Sawako Okochi create their own playful combo. The duo layers chicken breast with pastrami and sautéed cabbage, before rolling and searing the roulade. The juicy chick-strami is served with potato salad, charred celery and a mustard-chicken jus.