Half moon dumpling pockets, filled with butternut mix, topped with sauce dillon.
Prep & cook time: 30 minutes
• 28 Pieces of dumpling dough (round)
• 1 Butternut, peeled, seeded, chopped
• Handful walnuts, lightly processed
• 2 Garlic cloves, chopped
• Nutmeg pinch
• Salt & pepper to taste
• Handful parsley, chopped
• Sauce dillon
• Cherry tomato, as garnish
Ingredients for sauce dillon:
• 2 T Oil
• 1 T Flour
• 1 Can coconut cream
• 1 t Salt
• 1/2 t Pepper ground
• Nutmeg pinch
• 6 T Dill, finely chopped
• You will need to defrost your dumpling dough beforehand so, take out the freezer at least two hours ahead of time.
• Start with butternut filling. Boil butternut until soft, drain, then add nuts, garlic, nutmeg, and salt & pepper to taste. Hand mash. Reduce moisture consistency in the mix. The consistency of the mix should not be wet. Set aside.
• Lightly dust down counter with flour, separate dumpling dough, spoon butternut mixture to the centre of each circle using 1 T.
• Fold each circle over, then bind them together using the back of a fork, pressing down the edges. Cover with clean slightly damp dish towel.
• Continue with sauce dillon. Heat oil in pan, add flour, stir out any lumps, then add cream and the rest of the ingredients, stir.
• Turn sauce down to low, gently slip mezzelune into the sauce to cook for 10 minutes, remove, cover, keep hot, and proceed with following batch.
• Plate, serving 7 pieces to each portion, drizzle left over sauce dillon to dishes, garnish with cherry tomato.
Note: You are welcome to make your own dumpling dough however, in order to save on time, you can also make use of ready made, available at most Asian stores, Pick n Pay, and Checkers.
Buon appetito !