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

ingredient

Asparagus sweet glutinous dumplings

400g asparagus

300g wheat flour

100 ml water

Burrata cream

80 grams Burrata

80 grams Palma

80 ml of milk

An egg

salt

pepper

80 g Guanciale

step

When preparing asparagus dumplings, wash asparagus first, then cut off the white part at the bottom of asparagus and peel the stem to remove the fibrous part. Cut off the tip of the dumpling for seasoning.

Boil asparagus in salt water for 15 minutes until it becomes soft. In the middle of cooking, you can add some tricks that take less time. Drain the cooked asparagus, put the tip aside and move the stem end to a bowl. Mix 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 pieces. Cut into 3cm pieces and knead them into 12 dumplings by hand.

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

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

Mix the egg mixture well, add the milk and mix well.

You'll get smooth cream without caking. At the same time, put a pot of salt water on the fire and boil it. It will be used to cook dumplings. Cut the bacon into strips, pour it into a hot pot and fry it for a few minutes until it is brown.

At the same time, cook the dumplings and drain the soup when the dumplings float to the surface. Stir-fry in a pan for a few seconds to taste.

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

Usually burrata is eaten raw and 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 top, and it will only melt slightly after the dish is prepared.