Consomme with Dumplings recipe by Chef Janice Wong
Ingredients
- 300 grams chicken bones (roasted golden brown)
- onion (roasted)
- 40 grams carrot (cut in wheels)
- 60 milliliters yuzu juice
- 3 grams salt (sea salt)
- 100 grams flour
- 10 grams sweet paprika powder
- 50 grams egg
- 5 milliliters olive oil
- 1 gram salt
- 80 grams cream cheese
- 10 grams parmesan cheese
- 20 grams spring onion (sliced)
- 10 milliliters yuzu oil
- 16 daikon coins
For the Yuzu Consomme
For the pasta
For the filling
For the ganish
Instructions
In a saucepan add the roasted chicken bones, onions, and carrots and fill with cold water
Boil for two minutes before simmering for 45 minutes
After straining, add yuzu juice and sea salt to taste
Combine all the filling ingredients and form 8 balls, each weighing 10–12g
After combining all the pasta ingredients, work the dough for 4 minutes
Let the dough rest for at least an hour
Roll the dough for a couple of minutes, add filling, and shape into rectangle-shaped dumplings
Boil the dumplings in salt water
Heat up the yuzu consomme soup
Place the dish on a deep plate and dress it with yuzu oil, spring onions, and daikon
Consomme with Dumplings