. Difficulty: Medium
. Serves: 4 people
. Preparation time: 1 hour and 30 minutes
. Variety: Filled pasta
DescriptionThis 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.
Ingredients100 gr Grana Padano
20 gr Taleggio
20 gr Gorgonzola
20 gr Provolone
1250 ml extra-virgin olive oil from Garda
300 gr sifted flour
300 gr minced pork meat
20 gr soy sauce
2 gr rice wine
3 gr freshly minced ginger
3 gr sugar
2 gr monosodium glutamate
150 ml water
Salt to taste
PreparationCut the cheeses into cubes and mix them together with the pork meat, the soy sauce, the rice wine, the glutamate, the ginger, the sugar and some salt.
Mix thoroughly while adding the oil until you obtain a homogeneous and delicate mixture.
Knead the flour with the cold water, let it rest for a while and then work it well until you get and elastic and homogeneous dough; let it rest for 10 minutes.
Take the dough, work it again for a little bit and then divide the dough into 15 gr pieces. Stretch each piece into 7-8 cm diameter discs. Place a little bit of the filling in the centre of each disk and then close the dumplings by bending and pinching the dough inwards to seal the filling inside. Put the dumpling in an oven-proof container and steam them for 5 minutes.
Serve them in Grana Padano baskets made by placing thin slices of grated Grana Padano cheese on a silpat, and melting the cheese in a microwave for 25 seconds. While they are still soft wrap them around the handle of a wooden spoon to give them a spiral shape.