This is a delicious idea: asparagus dumplings with Blatas cream and pork noodles, as long as three raw materials are enough to make colorful, unique and creamy dumplings, to ensure success!

raw material

Asparagus sweet glutinous dumplings

400g asparagus

300g wheat flour

100 ml water

Blatas cream

80 kebrata

80 grams Palma

80 ml of milk

An egg

salt

pepper

80 grams of guanidine gum

step

When preparing asparagus dumplings, wash asparagus first, then cut off the white part at the bottom of asparagus, peel off the stem and remove the fibrous part. Cut off the top of jiaozi to taste.

Boil asparagus in salt water for 15 minutes until it becomes soft. In the process of cooking, you can add some tips that take less time. Drain the cooked asparagus, put the top aside and move the stem end to a bowl. Stir with an immersion blender, and you need to get a cream. Add wheat flour and start kneading.

Pour a small amount of water at a time and continue to knead by hand until it becomes a dense and uniform dough. Gradually adjust whether to add water or use less water.

Take out 25g and roll it into 10 tablets. Cut into 3cm pieces and knead by hand into 12 jiaozi.

Place jiaozi on the knife edge, sprinkle with wheat flour, cover with cloth, and let stand for 30 minutes. Now pay attention to seasoning: pour eggs and grated cheese into a bowl and season with salt and pepper.

Stir with a blender or fork to make the mixture uniform. Now put Blatas into a bowl and stir it with an immersion blender.

Stir the egg mixture evenly, add the milk and stir evenly.

You'll get smooth, non-caking cream. Meanwhile, put a pot of salt water on the fire and bring it to a boil. It will be used to cook jiaozi. Cut the bacon into strips and fry it in a hot pot for a few minutes until it is brown.

Cook jiaozi at the same time, and drain the soup when jiaozi comes to the surface. Stir-fry in the pan for a few seconds to taste.

Turn off the fire, add burrata mixture and asparagus tips, and immediately serve asparagus jiaozi, burrata cream and pork noodles. The most common way to eat it is as an appetizer or spread on Italian toast, sprinkled with olive oil and other ingredients. Anchovies are one of the most popular ingredients.

Usually Blatas is eaten raw, not cooked.

This is because it is actually milk cream, so it will melt completely when cooking, just like using cream only.

So when it is used on warm food, such as pizza, risotto or pasta, it is cold on it and will only melt slightly after the dishes are prepared.