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    Dumplings au gratin in a Grana Padano sauce

    Group 393Difficult
    Group 3824 people
    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.