Bavette dumplings with coconut-tomato gravy
Ingredients
4 persons
Filling
- 500 grams bavette
- 100 grams kohlrabi, peeled and diced in brunoise
- 1 shallot, finely chopped
- 10 grams of ginger, finely chopped
- 5 grams of leek, finely chopped
- 50 grams mushrooms, finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 lime, zest and juice
- 24 pieces of round dumpling wrappers
- salt and pepper
- grape seed oil
Coconut tomato juice
- 1 cm ginger, finely chopped
- 1 shallot, finely chopped
- 1 cube ELVEA Cubes
- 1 tablespoon red curry paste
- 1 teaspoon sesame oil
- 200 milliliters coconut cream
Finishing
- 1 stalk of lemongrass, finely chopped inner part
- 1 tablespoon black sesame seeds
- fresh coriander
Preparation
-
1
First cut the bavette into thin slices, then into fine strips and then into small cubes. Mix with the kohlrabi, shallot, ginger, garlic and mushrooms. Add the soy sauce, mirin, lime zest, lime juice and a small splash of grapeseed oil. Let rest in the refrigerator for 15 minutes.
-
2
Sauté the shallot and ginger in a dash of oil. Add the ELVEA Cubes, red curry paste, sesame oil and coconut cream, and let it simmer gently for 15 minutes.
-
3
Place a teaspoon of filling on each dumpling wrapper. Slightly moisten the edge with water, fold in half, and press firmly to seal. Make small pleats along the edge and pinch tightly closed.
-
4
Boil the dumplings in salted water for 2 to 3 minutes, until the filling is just cooked. Scoop them out of the water and gently toss them with the sauce.
-
5
Divide the dumplings with the coconut-tomato gravy into plates or bowls and finish with finely chopped lemongrass, black sesame seeds, and fresh cilantro.
Buon appetito!
