Consomme with Dumplings recipe by Chef Janice Wong
Ingredients
For the Yuzu Consomme
For the pasta
For the filling
For the ganish
Instructions
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In a saucepan add the roasted chicken bones, onions, and carrots and fill with cold water
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Boil for two minutes before simmering for 45 minutes
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After straining, add yuzu juice and sea salt to taste
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Combine all the filling ingredients and form 8 balls, each weighing 10–12g
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After combining all the pasta ingredients, work the dough for 4 minutes
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Let the dough rest for at least an hour
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Roll the dough for a couple of minutes, add filling, and shape into rectangle-shaped dumplings
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Boil the dumplings in salt water
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Heat up the yuzu consomme soup
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Place the dish on a deep plate and dress it with yuzu oil, spring onions, and daikon
Consomme with Dumplings
User Reviews
Super yummy. Not a lot of work like other recipe – 4 hours for stock 🙁 I highly rate it!
Super yummy. Not a lot of work like other recipe – 4 hours for stock 🙁 I highly rate it!