Fried yellow dumplings with chorizo and pimenton mayonnaise
#2
meat
main course
difficult
Juan Amador
Ingredients for 4 persons
Yeast dough
- 160 g milk
- 15 g yeast
- 35 g sugar
- 270 g flour
- 2.5 g baking powder
- 2.5 g salt
- 40 g pork lard
Chorizo Mixture
- 250 g Chistorra spicy sausage
- 1 shallot
- 5 g TOMAMI #2
- 1 pinch of allspice espelette
- Zest of one lemon
- 2 mint leaves
Pimento mayonnaise
- 90 g Japanese mayo
- 40 g sriracha mayo
- 10 g Pimenton de la vera
- 10 g lemon oil
- 1 dash of soy sauce
- 1 tbsp TOMAMI #2
Preparation
Yeast dough
Heat the milk to 37°C and dissolve the yeast. Add the sugar to the milk and add the salt and baking powder to the flour. Melt the lard and knead all the ingredients together in a food processor at low speed for 20 minutes to form a smooth dough. Allow to rise twice and then refrigerate.
Chorizo mixture
Peel the chistorra and melt out half in a pan. Pass this half and the other half through a meat grinder. Finely dice the shallots and sauté in olive oil. Blend with the rest of the ingredients to form a filling. Allow the mixture to cool and form balls with a diameter of 1 cm.
Pimento mayonnaise
Mix all the ingredients together to make a mayonnaise and chill.
Final steps
Take the dough out of the fridge and roll it out to about 0.5 cm. Cut out round circles with a cutter 8 cm in diameter. Place the filling in the middle and fold in. Remove the excess dough and roll into round balls. Chill again for about 1 hour. Preheat a Gaggenau steam oven to 100°C and steam the dumplings for 10 minutes. Then fry in hot frying fat (160°C) until crispy and sprinkle with pimenton.
Place the mayonnaise in a bowl and garnish with basil.
Arrange and decorate the dumplings.
