Dumplings au gratin in a Grana Padano sauce

Druckbare Version
Dumplings au gratin in a Grana Padano sauce
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Rezept-Details

. Schwierigkeitsgrad: Schwierig . Menge: 4 Personen . Zubereitungsdauer: 2 hours . Vielfalt: Gefüllte Nudeln

Description

This recipe is taken from the Crossroad Project, that was created to promote  Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.

Ingredients

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

Preparation

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. 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. 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.
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.
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