Crab Dumplings (Varenyky)
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Chef Anatoly Komm from Moscow takes varenyky (traditional Russian dumplings) to the next level, with a delicate crab stuffing and the help of liquid nitrogen
30 March, 2012
ingredients
Zucchini
35 g
Butter
10 g
White Wine
10 g
Soy Sauce
10 g
Tomatoes
10 g
Chili Pepper
2 g
All Purpose Flour
2 g
Parsley
2 g
Hondashi
1 g
Fish Stock
25 g
Prawns
40 g
Crab Meat
40 g
Mascarpone Cheese
10 g
Cottage Cheese
40 g
Salt
To taste
Salmon Caviar
10 g
All Purpose Flour
500 g
Eggs
10
Semolina
400 g (durum wheat flour)
Crab Meat
60 g
White Flour
5 g
Oil
20 g
Sour Cream
200 g
Dill
20 g
Preparation
Step 01
Sauce for dumplings
- Fry zucchini with butter, add cut tomatoes, chile pepper,white wine, Kikkoman, hondashi, fish both, salt and sugar.
- Add flour.
- Add some parsley before serving.
Step 02
Stuffing for dumplings
- Cut prawns and crab meat, add mascarpone, cottage cheese.
- Bring to taste with salt.
- Make raviolies of triangle shape with ravioli pastry.
- Boil before serving.
Step 03
Pastry for dumplings
- Mix all the ingredients, put aside for 1 hour.
Step 04
Sour cream and dill snow
- Chop the dill finely, mix with sour cream, put into siphone.
- Press out some amount, freeze with nitrogen and grind before serving.
Step 05
Finishing
- Put the sauce to the plate.
- Place boiled ravioli and fried crab meat into the sauce.
- Put salmon roe on crab meat.
- Decorate with cress salad.
- Serve sour cream and dill snow separately.
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