A recipe for dumplings.
Mix the flour and salt in a bowl. Make a well in the center and crack the eggs into it. Work the dough by gently kneading it. Add water if necessary. The dough should remain soft and firm. Let it rest in the refrigerator for 30 minutes.
Meanwhile, shell and cook the langoustines in a pan with butter.
Roughly chop the langoustines and the beef. Add the ricotta and then mix until obtaining a homogeneous mixture, then set aside.
Mix the beaten eggs and milk. Divide the dough in half. On a floured surface, roll out the two pieces of dough to a thickness of 2 mm (or use a pasta machine to create very thin and even dough).
Make fluted circles using a cookie cutter. Distribute the filling in small piles in the center of the first layer of dough. Slightly moisten the empty edges, then place the second layer of dough on top and gently press the sides to seal the dough.
Infuse the coconut milk for 15 minutes with a stick of lemongrass and a chopped white onion in a saucepan over low heat. Blend everything with an immersion blender to achieve a light foam.
Cook the dumplings in a large pot of boiling salted water for 5 to 8 minutes. Drain.
To finish, serve with coconut lemongrass emulsion, fresh cilantro, and crushed pink peppercorns.
0 servings
4
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EN