{"id":5204,"date":"2019-01-07T11:58:44","date_gmt":"2019-01-07T11:58:44","guid":{"rendered":"http:\/\/badiavinagres.com\/en\/?p=5204"},"modified":"2020-05-22T09:11:15","modified_gmt":"2020-05-22T09:11:15","slug":"broccoli-dumplings-with-sweet-and-sour-sauce","status":"publish","type":"post","link":"https:\/\/badiavinagres.com\/en\/broccoli-dumplings-with-sweet-and-sour-sauce","title":{"rendered":"Broccoli dumplings with sweet and sour sauce"},"content":{"rendered":"
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\n :: Ingredients ::<\/h3>
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For the filling:<\/strong>
\n12 dumpling pastry sheets
\n200 g broccoli
\n\u00bd leek
\n100 g cured ham
\n1 tbsp pine nuts
\n1 tbsp grated Parmesan cheese
\n1 egg
\nSalt, black pepper
\nExtra virgin olive oil
\nFor the sweet and sour sauce:<\/strong>
\n100 cc traditional vinegar<\/a>
\n2 dsp agave honey
\n2 tbsp soya sauce
\nAs a garnish: <\/strong>
\n8 green asparagus tips
\n1 tbsp toasted pine nuts<\/p>\n<\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n

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\n :: Preparation ::<\/h1>
\n

For 4 servings
\nTime: 30min<\/p>\n<\/div>\n

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To prepare the sauce<\/strong>, add the vinegar, honey and soya sauce to a saucepan, bring to boil and reduce for 7-9 minutes. Allow to cool.<\/p>\n

To prepare the filling<\/strong>, wash the broccoli, separate into small florets and steam. Set aside.<\/p>\n

In a pan with a little oil, brown the leeks, which have already been washed and cut into thin slices, with a little salt, for about 5-7 minutes.
\nAdd the thinly-sliced ham, stir-fry for a couple of minutes before adding the pine nuts and the reserved broccoli. Cook everything for a couple of minutes to combine the flavours.
\nRemove from the heat and add a little pepper and grated cheese, and mix.<\/p>\n

Fill the sheets with the filling by putting a little in the centre of each, then painting the rim with a little water, folding the pastry and pinching it so that the filling doesn’t spill out. Once they are all folded, paint the outside with the egg wash.<\/p>\n

On a baking tray, place the dumplings on greaseproof paper, and bake in the preheated oven at 180\u00b0 for about 10-15 minutes or until golden brown.<\/p>\n

To prepare the garnish<\/strong>, stir-fry the asparagus in a pan, with a few drops of oil and a pinch of salt, until they are golden.<\/p>\n

On a plate, arrange a bed of sauce, the dumplings on top, garnished with the asparagus and some pine nuts. Serve with the sweet and sour sauce in a separate bowl.<\/p>\n

NOTE<\/strong>: It’s best to steam the broccoli, but if it is boiled make sure it is well-drained and dry, as if not it will make the filling watery.
\n** Don’t use too much salt, remember that the ham is already salty.
\n** Don’t overfill the pastry sheets, or the filling will leak out.
\n** Place the tray in the centre of the oven, with heat from above and below.
\n** The oven time is a guideline.
\n** Asparagus is better left al dente.
\n** tbsp = tablespoon
\n** dsp = dessert spoon<\/p>\n

Original recipe created by Dolorss from the culinary blog\u00a0Blog de cuina de la Dolorss<\/a><\/p>\n<\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n

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Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets<\/p>\n<\/div>\n<\/div> <\/div>\n <\/div>\n<\/section>\n

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<\/div> <\/div>\n <\/div>\n<\/section>\n","protected":false},"excerpt":{"rendered":":: Ingredients :: For the filling: 12 dumpling pastry sheets 200 g broccoli \u00bd leek 100 g cured ham 1 tbsp pine nuts 1 tbsp grated Parmesan cheese 1 egg Salt, black pepper Extra virgin olive oil For the sweet and sour sauce: 100 cc traditional vinegar 2 dsp agave honey 2 tbsp soya sauce","protected":false},"author":5,"featured_media":5166,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[161],"tags":[],"class_list":["post-5204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-organic-traditional-vinegar"],"yoast_head":"\nBroccoli dumplings with sweet and sour sauce – Badia Vinegars<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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