INGREDIENTS (10 portions)
300 g wheat starch
100 g tapioca flour
450 g water, hot
20 g vegetable fat
40 g yellow curry paste
10 ml lime oil
1 lime, grated zest
20 g coriander, finely chopped
5 g sesame oil
200 g Oldenburger Mozzarella, 40% fat i.d.m., diced
300 g carrots, thinly sliced (cut lengthwise)
20 g Oldenburger Butter, unsalted
20 ml light vinaigrette
20 g Atsina cress
20 g coriander leaves, plucked
10 g Annapoorna curry powder
Preparation
Knead the wheat starch, tapioca flour, water and vegetable fat into a homogeneous dough and allow to rest.
Making the Dumpling
Mix the curry paste, lime oil and zest, coriander and sesame oil and marinate the Oldenburger Mozzarella in it.
Roll out the dough, add a little Oldenburger Mozzarella filling, form into a dumpling, and seal with a little water. Steam it on greased paper for about 15 minutes.
The Final Touch
Sweat the carrots in Oldenburger Butter and drizzle them with vinaigrette. Put the carrot salad on a plate and place the steamed dumpling on top. Serve arnished with cress, coriander and curry.
