Alain Ducasse's dumplings – Steamed tomato and olive dumplings with soy-balsamic dipping sauce
Les ravioles d’Alain Ducasse – Ravioles de tomate et olives vapeur, sauce soja et balsamique
Since I have been talking about alain Ducasse and that he is one of my favorite chefs, and one of the most prestigious in France with its 14 Michelin stars, I thought to present one of his recipes that combines the flavors of Western cuisine with the technique of Asian cooking. His cuisine uses an abundance the freshest seasonal ingredients and harmony of flavors. I think I will throw some of his recipes occasionally, because they deserve to be more exposed among the general public. In the US, obviously, people are more familiar with American or British chefs, and Alain is one my favorite chefs of all.
As much as I love to make traditional Italian ravioli, or French ravioles, Asians ravioli have their own particular personality and character. I did not change anything to its original recipe. I have been looking at this one for a while and never tried making it. Usually I like to create things on my own and experiment new recipes but when it has to do with Alain Ducasse, his style of cuisine “me parle” speaks to me in a way that I completely feel in symbiosis with it, and if I use his recipes, I leave them the way they are.
Actually, Alain is not longer French, he became Monégasque, which means citizen of Monaco, and gave up his citizenship but we do love him anyway.
The particularity of this recipe is that the ravioli stuffing is using Western ingredients but are steamed, often used in Asian cuisine and dipped in a pungent balsamic-soy sauce. It’s quite an easy and simple dish but with the right ingredient combination to get that exotic-but-not-so-exotic-touch. Besides, unlike Italian ravioli, you can use wonton wrappers and don’t have to make your own pasta dough. That cuts the preparation time and is the secret to this wonderful but yet quick dish.
Ingredients for 14 dumplings
- 1 egg yolk
- 1 tbs cornstarch
- 8 square wonton wrappers
- 2 to 3 large cabbage leaves, for steaming
- 1 tbs sweet black soy sauce
- 1 tbs balsamic vinegar
- Lettuce to garnish
- 2 fresh medium tomatoes (about 4 oz or 125 g), blanched, peeled and deseeded, flesh diced
- 4 shallots, minced
- 3 to 4 tbs sundried tomatoes, diced
- 12 pitted black olives, diced
- 3 tbs minced spring onions
- 1/4 tsp salt
- 1/4 tsp ground white pepper
Start making the filling. In a bowl, mix tomatoes, olives, shallots, spring onions, sundried tomatoes, salt and pepper.
Mix egg and cornstarch.
Using a wonton wrapper, place 1 tsp or 1 small tbs of filling in the middle of the wonton. Use egg and cornstarch mixture around the dumpling. Place another wrapper on top and using your hand, press firmly on the edges to seal wonton. The egg and cornstarch will seal the wonton.
Mix balsamic vinegar with soy sauce.
Using a bamboo steamer, place cabbage leaves on bottom, place wontons on top of leaves and steam for 3 minutes. Serve with lettuce and add some dipping sauce on top.
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