This Japanese-inspired dumpling dish can be filled with veal, mushrooms with cheese, shrimp, or mixed vegetables. It is served with a modern twist, paired with a rich butter sauce, lamb broth, or soy-based demi-glace.
Ingredients
For the dough:
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All-purpose flour: 2 cups
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Salt: ½ tsp
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Water: ¾ cup
For the filling (choose your variation):
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Ground veal, or mushrooms, or potatoes, or shrimp, or mixed vegetables (as needed)
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Onion: 1 small, diced finely
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Tomato paste: 1 tbsp
For the dumpling sauce:
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Demi-glace sauce: 1 cup (rich French brown sauce made by reducing brown stock and espagnole sauce)
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Butter: 1 tbsp
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Truffle cream: ½ cup (truffle blended with cooking cream)
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Black pepper: 1 tsp
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Paprika: 1 tsp
Method
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Prepare the dough: Mix flour, salt, and water until a firm dough forms. Let it rest for 30 minutes, then knead until slightly soft.
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Prepare the filling: Sauté onions with mushrooms, meat, shrimp, or vegetables. Add tomato paste and cook until well combined. Set aside.
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Shape the dumplings: Roll out the dough and cut into circles (using a round cutter or jar lid). Place a spoonful of filling in the center, wet the edges with water, and fold into dumpling shapes, sealing tightly.
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Cook the dumplings: In a skillet with a little olive oil and 1 cup water, arrange the dumplings, cover with a lid, and let them steam until fully cooked.
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Prepare the sauce: Gently heat the demi-glace sauce with butter. Pour it onto a serving dish. Arrange dumplings neatly on top, spoon over the truffle cream, and finish with black pepper, paprika, and fresh shiso leaves (Japanese basil) for garnish.
Serve hot and enjoy this luxurious fusion of Japanese dumplings with French-inspired truffle sauce.
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