Instead of dipping your dumplings, use them to make an edible stuffed bowl!
Stuffed Dumpling Bowl with Cheese Sauce
Equipment
- 7-inch oven-proof silicone bowl
- Pot
- Immersion blender
- Saucepan
Ingredients
- 24 oz dumplings
- 2 tbsp vegetable oil
- 1 onion chopped
- 2 garlic cloves minced
- 24 oz sweet peas
- 1 cup vegetable broth
- salt & pepper to taste
- 8 oz salmon
- 1 tsp mustard
- 1 tbsp honey
- 1 tbsp sunflower oil
- 1 cup heavy cream
- 8 oz fresh mozzarella
- 1 bunch parsley chopped
Instructions
- Prepare the dumplings according to the instructions on the packaging, cut them into thin slices, and line a 7-inch oven-proof silicone bowl with the dumpling slices.
- Heat some vegetable oil in a pot over medium heat and sauté the onions and garlic. Add the sweet peas and vegetable broth to the pot and let simmer for 10-12 minutes. Then use an immersion blender to puree the mixture.
- Spoon ¾ of the pea puree into the silicone bowl and use a spoon to spread it around the inner walls and create a well in the middle.
- Combine the salmon, mustard, honey, and sunflower oil and spoon the mixture into the hollow in the silicone bowl. Spread the remaining pea puree over the hollow and smooth out the top. Transfer the silicone bowl to a preheated oven and cook at 350°F for 40 minutes.
- For the cheese sauce, heat the heavy cream in a saucepan over medium heat, add the mozzarella and parsley, and bring to a boil.
- Remove the silicone bowl from the oven and let cool for 10 minutes. Flip the stuffed dumpling bowl over onto a serving platter and pour the cheese sauce over the dome before serving.
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Remove the silicone bowl from the oven and let cool for 10 minutes. Flip the stuffed dumpling bowl over onto a serving platter and pour the cheese sauce over the dome before serving.