For the filling:
12 dumpling pastry sheets
200 g broccoli
½ 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
As a garnish:
8 green asparagus tips
1 tbsp toasted pine nuts

For 4 servings
Time: 30min

To prepare the sauce, add the vinegar, honey and soya sauce to a saucepan, bring to boil and reduce for 7-9 minutes. Allow to cool.

To prepare the filling, wash the broccoli, separate into small florets and steam. Set aside.

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.
Add 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.
Remove from the heat and add a little pepper and grated cheese, and mix.

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.

On a baking tray, place the dumplings on greaseproof paper, and bake in the preheated oven at 180° for about 10-15 minutes or until golden brown.

To prepare the garnish, stir-fry the asparagus in a pan, with a few drops of oil and a pinch of salt, until they are golden.

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.

NOTE: 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.
** Don’t use too much salt, remember that the ham is already salty.
** Don’t overfill the pastry sheets, or the filling will leak out.
** Place the tray in the centre of the oven, with heat from above and below.
** The oven time is a guideline.
** Asparagus is better left al dente.
** tbsp = tablespoon
** dsp = dessert spoon

Original recipe created by Dolorss from the culinary blog Blog de cuina de la Dolorss

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