By now you guys now that I love dumplings. I mean who doesn't? My friends always ask me to make them, which is an honor of course, but can also feel a bit repetitive taste wise. So recently I have been toying with the idea of some fusion style dumplings, with non-traditional fillings. Consequently, I have again partnered with www.farmy.ch to create a classic dumpling recipe BUT with a western fusion twist. Don't be intimidated by the work, because you can basically get 2 separate meals out of this one stew recipe. The stew will take about 2-3 hrs total, so it will be best prepared during home office or on the weekend. The good part is that once you have everything in the dutch oven, it won't require any actual active work anymore. The stew is amazing as a dish by itself, with creamy polenta or mashed potatoes as a side! The dumpling dough recipe is the same as the one I have posted before, with 50% hydration dough with at least 30 min rest time. (Find it here:)
This version was inspired by the afghan mantu, which adds yoghurt and tomato sauce , a winning combo. The yoghurt adds some creamyness and acidity to the rich meaty inside, which makes this oriental fusion dumpling a very pleasant eating experience.
Ingredients:
800 g beef, slow cooking cuts (shoulder for example)
2 large onions
1/2 large parsnip
4 carrots
4-5 large oyster mushrooms
4 cloves of garlic
equal amounts of ginger
1 chilli
1 bunch of parsley
2 Tbsp tomato purree
150g tomatos
100g greek yoghurt
200 ml portwine or regular red wine
750-1000 ml BeefStock
1 Tbsp cumin
1 Tbsp Salt
1 Tbsp garlic powder
1 Tbsp smoked Paprika
1 Tbsp italian herbs
1 Tbsp all spice
2 whole cloves
1 cinnamon stick
2 bay leaves
Instructions:
Wash your meat and cube all your vegetables.
Sear the meat in neutral oil on high heat. Do so in batches and brown both sides.
In a food processor, mix tomatoes, onions, garlic, ginger, chilli & parsley. Stop before it purrees.
Take out the meat and add the paste. Cook for 3 min.
Add the veggies and brown. Then add the tomato purree and mix well.
Add all the spices and deglaze with the portwine.
Add the meat back in and cover with beef stock. Finally add the aromatics and let the whole stew simmer on low heat for at least 2 hours.
Uncover for the last 30 min. and reduce the stew. Add this point you can take out what you want to use for dinner and reduce further to use as dumpling filling.
Let your filling cool down, preferably over night. Chop it up and wrap your dumplings
The next day prepare your dumpling dough as previously described and let it rest for at least 30 min. Then fill your dumplings in any shape you want
Steam your dumplings for about 5 min. Because the filling is already cooked this step is only dependent on how fast the dough can be eaten
Season your yoghurt with some vinegar, salt and garlic (optional) and drizzle it on top of the ready made dumplings.