Difficult
4 people
100 min
This recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes.
Ingredients
- 50 gr Grana Padano
- 300 gr Taleggio cheese
- 500 gr flour
- 250 gr lean pork meat
- 10 gr soy sauce
- 20 gr rice wine
- 3 gr fresh ginger, chopped
- 100 gr leeks
- 100 ml sesame seed oil
- 15 gr flour mixed with 10 gr water
- 100 ml milk
- 2 gr glutamate
- Salt to taste
- Water to taste
Preparation
Mix the meat with the soy sauce, rice wine, grated Grana Padano, ginger, glutamate and salt. Add a little water and work well till the meat turns sticky. Add the leek and the sesame seed oil, mix well and divide into small portions.
Mix the flour with a little water and knead well till smooth and elastic and divide it into small portions.
Roll the dough out into disks having a diameter of 8 cm.
Place a portion of filling at the centre of each disk, fold the dough in and press the rims to seal, making dumplings shaped like puffed crescents.
Place the dumplings in a large sauté pan with oil, heat up to a medium heat, add water to cover 1/3 of the dumplings, cover with a lid and let cook on a high heat till the water evaporates. Pour the water-and-flour mix around the dumplings, cover and let stew on a low heat till the flour gets crispy and forms a film. Dress with sesame seed oil, cover again and sauté till the dumplings are nicely golden.
Take them out with a spatula and serve with a Taleggio cream that you will prepare by melting the cheese in milk, in a bain-marie, till the sauce gets a creamy texture.
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