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Consomme with Dumplings recipe by Chef Janice Wong

Consomme with Dumplings recipe
Ratings 5 from 1 votes
Difficulty Beginner
Prep Time: 20 min Cook Time: 1 hour Total Time: 1 hr 20 mins
    For the Yuzu Consomme
  • 300 grams chicken bones (roasted golden brown)
  • onion (roasted)
  • 40 grams carrot (cut in wheels)
  • 60 milliliters yuzu juice
  • 3 grams salt (sea salt)
  • For the pasta
  • 100 grams flour
  • 10 grams sweet paprika powder
  • 50 grams egg
  • 5 milliliters olive oil
  • 1 gram salt
  • For the filling
  • 80 grams cream cheese
  • 10 grams parmesan cheese
  • For the ganish
  • 20 grams spring onion (sliced)
  • 10 milliliters yuzu oil
  • 16 daikon coins
  1. In a saucepan add the roasted chicken bones, onions, and carrots and fill with cold water

  2. Boil for two minutes before simmering for 45 minutes

  3. After straining, add yuzu juice and sea salt to taste

  4. Combine all the filling ingredients and form 8 balls, each weighing 10–12g

  5. After combining all the pasta ingredients, work the dough for 4 minutes

  6. Let the dough rest for at least an hour

  7. Roll the dough for a couple of minutes, add filling, and shape into rectangle-shaped dumplings

  8. Boil the dumplings in salt water

  9. Heat up the yuzu consomme soup

  10. Place the dish on a deep plate and dress it with yuzu oil, spring onions, and daikon

Keywords: Consomme with Dumplings