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Lobster Dumplings, Pickles Daikon and Honeynut Squash with Yoghurt Seaweed Tapenade Vinaigrette Dressing
Recipe by Depinder Chhibber
Try Depinder Chhibber's Lobster Dumplings, Pickles Daikon and Honeynut Squash with Yoghurt Seaweed Tapenade Vinaigrette Dressing today!
- Steps
- Ingredients
Ingredients
Dumpling Dough
Pickled Daikon and Honeynut Squash
Dumpling Filling
Yoghurt Seaweed Tapenade Sauce
Shiso and Spent Cumquat Vinaigrette
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Steps
- Preheat oven to 180°C.
- For the Dumpling Dough, add all the ingredients with a pinch of salt to the bowl of a stand mixer, fitted with a paddle attachment and knead for 5 minutes. Cover with cling film and allow to rest for 30 minutes.
- For the Pickled Daikon and Honeynut Squash, make the pickling liquid by placing the sugar, vinegar, peppercorns and salt into a medium saucepan with ½ cup of water. Place on a medium heat and bring to a simmer.
- Meanwhile, remove the greens from the daikon and set aside for the dumpling filling. Julienne the flesh of the daikon and squash into 3mm strips that are 5cm in length. Place 75g of each into separate bowls.
- Divide the pickling liquid between the bowls and set aside for at least 20 minutes.
- For serving, strain from the pickling liquid and add the squash and daikon to a small serving bowl.
- For the Dumpling Filling, on a lined tray, place the marrow bones, marrow side up. Season with salt, pepper and olive oil. Roast for 15-20 minutes, until the marrow is melted and golden.
- In a dry frypan, toast the white pepper on a low heat for 1-2 minutes until fragrant. Add to a spice grinder and mill to a powder. Set aside.
- Separate the lobster head from the tail and gently remove the flesh. Finely chop the flesh and set aside.
- Place the shells in a saucepan with 3 cups of water, season with salt and ground white pepper. Bring to a simmer on a medium heat and cook for 15-20 minutes. Set aside.
- Bring a saucepan of water to the boil and prepare a bowl of iced water. Blanch the daikon leaves in the simmering water for 30 seconds.
- Finely chop the leaves and add to the lobster. Season with a pinch of caster sugar, salt and the ground white pepper.
- Once the marrow is cooked, scoop it out. Add 1 teaspoon at a time and to the lobster mixture. Add 2-3 tablespoons of lobster shell stock and continue to mix.
- Cook a small piece of the filling and check seasoning. Set aside.
- For the Yoghurt Seaweed Tapenade Sauce, blend together all the ingredients and adjust seasoning with salt, white pepper and caster sugar.
- It should taste umami, from the seaweed tapenade and the lobster stock, sweet and tangy. Set aside in a serving jug.
- For the Shiso and Spent Cumquat Vinaigrette, blend all the ingredients in a bullet blender and check for seasoning with salt and pepper. Set aside in a serving jug.
- When ready to assemble the dumplings, divide the dough into two pieces, cover one piece and set aside. With the other portion, start passing through a pasta machine. Start at the lowest setting and move down to the thinnest setting. Lightly flour if necessary.
- Using round cookie cutter, cut sixteen 8cm dumpling wrappers.
- Fill them with 1 heaped teaspoon of lobster filling. Use a wet fingertip to brush along the edges. Fold the edges in half and form 6 pleats making sure the dumpling is sealed. Rest on a lightly floured tray.
- To cook the dumplings, bring a pot of salted water to the boil and add the dumplings. Cook for 3-4 minutes. Serve immediately.
- To serve, pour the yoghurt sauce around the dumplings, spoon the vinaigrette and garnish with the pickled daikon and squash.
