Dumpling in dashi broth
10 min
Servings
1
Difficulty
Simple
Ingredients:
| Water | 500 g |
| Kombu dried seaweed | 5 g |
| Whole dried organic shitake | 50 g |
| Organic plain flour | 260 g |
| White wine vinegar | 5 ml |
| Water | 100 ml |
| Flavour forest | 100 g |
| Garlic | 5 g |
| Dashi brot | 80 ml |
| Mixed nuts | 50 g |
Directions
- Combine the water, mushroom and kombu and stand in the fridge for 12 hours. After 12 hours strain the liquid and reserve the mushrooms to fry and use as a garnish.
- Knead flour, vinegar and water to a firm smooth dough, wrap and rest for at least 3 hours in the fridge
- For the dumpling filling blend the ingredients to a smooth paste
- When ready roll the dough out to 2mm thickness and prepare the dumplings
- Warm the broth, cook the dumplings, separately, in boiling salted water.