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asia-sauce-bbq-coreen-gochujang

Spicy Beef Dumpling with Yellow Zucchini Cream with Cumin and Turmeric

Préparation

10 minutes

Portions

2

Cuisson

15 minutes

Ingrédients
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Préparation
  1. In a deep pan, heat olive oil and fry the onion, garlic, ginger, cumin, and turmeric until the flavors open up (a good indication that the mixture is ready is the smell of roasted garlic).
  2. Add the zucchini cubes to the pan and fry for 4 minutes. Add the broth and the gochujang sauce and simmer for about 15 minutes (until the zucchini is very tender) to create a flavourful broth mixture.
  3. In the meantime, make the dumpling filling by blending all the seasoning ingredients in a food processor. Add the blended mixture to the ground beef and mix it by hand in a bowl.
  4. Shape the dumplings into the shape of your choice, sealing the edges with an egg yolk. One teaspoon of filling per dumpling will give you one bite per piece.
  5. When the zucchini in the broth is tender, put the mixture in a blender and add the zucchini skins then blend to make a nice soup with a bright yellow color. When the soup is smooth and homogeneous, turn it over in a saucepan, add cream and adjust the seasoning (if too thick, add some broth).
  6. In a pan pre-heated to medium heat, fry the dumplings until golden brown on each side and the internal temperature is 80 degrees Celsius. Rest the dumplings on paper towels to remove any excess oil.
  7. Plate the dishes by ladling the cream of zucchini soup into a deep bowl and place 3 dumplings per bowl on top.
  8. Finish by sprinkling a pinch of roasted cumin seeds and drizzling a dash of olive oil.