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    Dumplings au gratin in a Grana Padano sauce

    Group 393Schwierig
    Group 3824 per.
    T4120 min


    300 gr Grana Padano
    500 gr flour
    1 gr chemical yeast
    200 ml water
    200 gr mutton meat
    500 gr turnips
    100 gr shallot
    2 gr fresh ginger
    2 gr 5-spice powder
    40 gr sesame oil
    10 gr soybean sauce
    2 gr glutamate
    100 ml milk
    100 ml cream
    2 egg-yolks
    150 ml water
    Salt to taste



    STEP 1

    Sift the flour and mix it with the yeast and 200 ml of water, knead well till the dough is smooth and elastic, cover with a towel and let rest.


    STEP 2

    Put the minced mutton meat in a bowl with 150 ml of water and salt, work it vigorously till you have a smooth mix. Mix in the chopped shallot and the previously cooked and chopped turnips, press out the extra water. Add glutamate, ginger, the 5 spices, 1/3 of the sesame oil, soybean sauce, grated Grana Padano and mix everything. Go back to the dough and knead it for 3 minutes, cut it into 4 pieces and make small balls, weighing around 12 gr.each, out of each piece.

    STEP 3

    Divide the filling into many portions. Roll out each ball into disks with a diameter of 7-8 cm, put some filling at the centre of each of them, seal by pinching with an inward movement. Keep going till you run out of ingredients.

    STEP 4

    Heat oil, add the dumplings turned up-side down, pour water till they are half-covered, cover with a lid and let cook till the dumplings turn golden. Turn them and keep cooking till the water is completely evaporated. Drizzle the dumplings with the remaining oil, turn them once more and keep cooking for one more minute till crispy. Prepare a fondue warming the milk with the cream, the grated Grana Padano and the yolks; pour onto a plate, lay the dumplings on top and serve.