Wild Dumpling in Bamboo Basket: Carrot Carbonara, Baby Spinach, Cashew Sauce

Dumpling filling:

1. Chop the shallots, garlic, coriander, zucchini and Chinese cabbage very finely and place in a bowl. Add 3 tablespoons of soy sauce, peanut oil, sesame oil, pepper and minced venison and mix everything very well.
2. To taste, shape a tablespoon of the filling into a small meatball, fry in the pan and test. Salt with soy sauce if necessary. Please do not eat raw game! After seasoning, cover the dough with cling film, put it in the refrigerator and let it stand for 20-30 minutes. Meanwhile, make the dumpling batter.

Dumpling dough:

1. Take a large bowl, add flour and salt, stir with a whisk, gradually add warm water and mix by hand so that the flour combines well with the water. Then it is called kneading, kneading, kneading, kneading, kneading until a very smooth, soft dough is formed which can easily be shaped into a ball without the dough sticking, if necessary add a little flour. The dough must never be too dry or too wet.
2. Then roll out the dough on a smooth floured surface, 1.5-2mm thin. Cut out circles with a 11 cm diameter glass or a cookie cutter. Roll out the remaining dough again and cut out more circles until you have 25-30 circles. Press the edges of the dough thinner again with your finger. The whole thing has to go very quickly so that the dough does not dry out. Take the filling out of the refrigerator and mix again.

Fill and shape the dumplings:

1. Provide sealable cans. Have a damp towel ready. For each dumpling you take about 1 tbsp of the filling and place it in the middle of the dough, squeeze the filling a little so that the edges of the dough remain about 3 cm free. Make sure that your hands are not too greasy from the filling. Clean your fingers on the damp towel in between. Then it goes to folding.
2. Dumpling Form: Open round shape Feel free to copy the folding technique from me. Otherwise you can also find a video on my instagram or facebook channel “schmaggofatzi”. The whole thing is a matter of practice and is even more fun together with friends or family. 🙂 Place the dumplings in the can and store in the refrigerator.
3. Heat water in a pot or in a deep pan with the same diameter as the bamboo steamer. Line the steam basket with baking paper so that enough steam can still get around the edges. It is best to leave 5 cm free at the edge. Take the dumplings out of the fridge and place in the steamer basket. Leave about 3cm between the dumplings so that they don’t stick together.
4. Place the bamboo basket on a simmering pot / pan and steam for about 15-20 minutes. As soon as the filling is no longer pink on top, it is done. While the dumplings are steaming, prepare the carrot carbonara.

Carrot carbonara:

1. Wash the carrots in hot water and peel them. Then process the carrots into ribbon noodles. With a sharp peeler, just like when peeling, cut thin ribbon noodles about 1.5 cm wide and place in a bowl. The remains of the carrots can be used for a carrot salad.
2. 2 Prepare the bowls and take the eggs and separate the egg white from the yolk. Have the egg yolks ready. Cover the egg whites, place in the fridge and save for breakfast. Cut the shallots into small cubes and finely chop the garlic.
3. Heat a large pan or 2 pans with a total of 6 tablespoons of peanut oil on medium-high heat. Put the shallots and garlic in the pan and let it turn to glass. Add carrot noodles and fry evenly for about 8 minutes. Stir regularly so that nothing burns. Add sugar after 5 minutes. The carrots should still have bite à la “Al dente”.
4. Take the pan off the stove, wait a moment until it stops sizzling so that the yolks don’t stagnate. Add the egg yolk as quickly as possible, stir at the same time and distribute it in the carrot noodles. It has to be done quickly so that the carbonara doesn’t get cold! Season to taste with salt and stir again.

Cashew sauce:

1. Prepare mixer. Prepare bowl. Prepare sieve. Heat a pan, add the cashews and roast until golden brown. Swing the pan over and over again so that nothing burns. Let the roasted cashes cool down a little and put them in a blender. Add the remaining ingredients (only half of the cream) and mix on the highest level until no bits are visible.
2. Prepare a bowl with a sieve and strain the sauce. Pour the rest of the cream into the sifted sauce and season with salt and pepper. The leftover cashew can be stored in the refrigerator and used as a spread. Warm the sauce in a small saucepan on low heat. If it is too liquid, let it simmer briefly. If it is too thick, add cream or water and season with salt, mustard and pepper.

Serving:

1. Preheat the plate in the oven. Place the carrot carbonara in the middle, place 3 dumplings on top and pour the sauce into the opening of the dumplings. Scatter some chopped coriander and thinly sliced ​​spring onions on top. Good apo!