Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp | How to make Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp

By ATM - A Ta Maison  |  20th Jul 2016  |  
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  • Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp, How to make Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp
Hedgerow Dumpling with Wasabi Mayo and Garlic Crispby ATM - A Ta Maison
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

12

0

About Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp Recipe

A yummy vegetarian dumpling dish with crisp garlic and delicious wasabi mayo.

Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp is a delicious dish which is enjoyed by the people of every age group. The recipe by ATM - A Ta Maison teaches how to make Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp step by step in detail. This makes it easy to cook Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp at home. This amazing and mouthwatering Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp takes 10 minutes for the preparation and 25 minutes for cooking. The aroma of this Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp is a good option for you. The flavour of Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp is palatable and you will enjoy each and every bite of this. Try this Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp and impress your family and friends.

Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp

Ingredients to make Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp

  • For dumplings:
  • potato: 500 gms
  • flour: 40 gms
  • Chives: 50 gms
  • garlic Puree: 7 gms
  • Parmesan Cheese: 30 gms
  • For Wasabi Mayo:
  • Wasabi: 20 gms
  • Mayo: 300 gms
  • For parsley Oil:
  • parsley: 250 gms
  • Refined oil: 100 ml
  • Pomace oil: 150 ml
  • FOR GARNISH:
  • garlic crisp
  • fennel Tops
  • parsley Oil

How to make Hedgerow Dumpling with Wasabi Mayo and Garlic Crisp

  1. Method for Dumplings:
  2. Boil and mash Potatoes.
  3. Add chives, flour, egg yolks, garlic puree, parmesan cheese and season with salt and pepper.
  4. Place balls in boiling water till they start to rise.
  5. Remove and place on a kitchen towel to drain excess water.
  6. Method for Wasabi Mayo:
  7. Mix in the wasabi with the mayo and season to taste.
  8. Method for Garlic Crisps:
  9. Slice raw garlic cloves very thin and soak in milk.
  10. Bring the milk to a boil and remove from heat.
  11. Drain the milk and place sliced garlic on lightly greased parchment paper.
  12. Put into an oven at 90 degrees Celsius for an hour or till crisp.
  13. Method for Parsley Oil:
  14. Add parsley to boiling water for 30 seconds then remove and place in a bowl of iced water.
  15. Remove once cool and squeeze out all the water.
  16. Put the drained parsley into a mixer with both oils and blitz.
  17. To plate, spread wasabi mayo on a rectangular plate.
  18. Place dumplings on the mayo and garnish with garlic crisps, fennel tops and drizzle with parsley oil.

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