Puree for the Dumplings
Courgette 35g
Pinot Gris 10g
Fish Broth 25g
Hondashi 1g
Butter 5g
Stuffing for Dumplings
Lobster Meat 40g
Spanner Crab 40g
Mascarpone Cheese 10g
Spring Onion 20g
Salt to taste
Preparations
Puree
- Cut Courgette into 1cmx1cm cube
- Sauteed courgette with butter, until courgette start swearing
- Add pinot gris and salt
- Use blender to blender the courgette dashi until puree texture
Dumplings
- Dice Lobster and crab meat
- Mix Mascarpone cheese, spring onion
- Salt to taste
- Place 1 teaspoon of filling on each dumpling wrapper
- Damp the edge of the wrapper with water
- Fold the dumpling in half
- Repeat with all the wrappers and filling
-- FRED WONG, HEAD CHEF – EBISU
