Crab Dumplings (Varenyky)

Crab Dumplings (Varenyky)

Crab Dumplings (Varenyky)

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

March 30, 2012

Cuisine

serves for

2

total time

2 HR 10 MIN

ingredients

zucchini
35 g
butter
10 g
White wine
10 g
Kikkoman
10 g
Tomato
10 g
Chili pepper
2 g
Flour
2 g
Parsley
2 g
hondashi
1 g
fish broth
25 g
prawns
40 g
crab meat
40 g
mascarpone
10 g
cottage cheese
40 g
salt
To taste
salmon roe
10 g
Flour
500 g
Eggs
10
semolina
400 g (durum wheat flour)
crab meat
60 g
Starch
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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