300g young carrots (with greens for the pesto)
70g of spring onions
1 garlic clove
1 tbsp olive oil
50ml white wine
20g parmesan
250g ricotta
1 tbsp curry powder
salt and pepper
44 round dumpling wrappers*
For the carrot-top pesto:
Greens from 1 bunch of carrots
1 garlic clove, crushed
60g parmesan
60g cashew nuts
80ml olive oil
a bit of lemon juice
salt
Makes 44 dumplings
Wash the carrots, carrot greens and spring onions. Cut the top off the carrots and finely grate the carrots. Finely chop the spring onions. Peel and crush the garlic clove.
Heat the olive oil in a frying pan and fry the carrots with a pinch of salt for about 3 minutes. Add the spring onions and garlic clove and fry for 1 more minute, then add the wine and cook for 1 more minute. Set aside to cool.
While the carrots are cooling, make the carrot-top pesto. Pick the leaves off the carrot greens and discard the stems. Put the carrot leaves in a food processor with the garlic, parmesan, cashews and olive oil. Blitz to a pesto, adding some water to make it more liquid, then adjust the seasoning with lemon juice and salt. Put in a little bowl and set aside.
Once the carrots are cool, put them in the food processor with the parmesan, ricotta and curry powder. Blitz until combined and adjust the seasoning with salt and pepper.
Put a heaped teaspoon of the filling in the middle of a dumpling wrapper. Dip your index finger into a small bowl of water, and moisten the edges of the wrapper, so that you get a wet circle around the filling.
Fold the wrapper over to enclose filling and press to seal. Bring both ends together and seal, to get a tortellini shape. Transfer each finished dumpling onto a piece of baking paper until you have stuffed all the dumplings in this way.
To steam in a steam oven: cut out a piece of baking paper to fit inside a perforated steaming tray. Sit the dumplings onto the baking paper and steam in the steam oven for 6 minutes at 100°C.
To steam in a bamboo basket: cut out a piece of baking paper to fit inside of a bamboo steamer. Sit the dumplings onto the baking paper. Put the bamboo steamer into a large wok over a high heat. Pour some boiling water into the bottom of the wok – it’s important that the water level is lower than the platform on which the dumplings sit, so that the dumplings are steamed and not boiled. Place the lid onto the bamboo steamer and steam for 6 minutes.
Serve the steamed dumplings with carrot-top pesto.
*I like to use frozen round dumpling skins by the Korean brand Surasang. You will find them in Asian shops in Luxembourg.
