"Gebackene Topfenknödel"

‍

FOR 4 PERSONS
‍
Yeast dough
‍
• 160 g milk

• 15 g yeast

• 35 g sugar

• 270 g flour

• 2.5 g baking powder

• 2,5 g salt

• 40 g lard

Chorizo filling
‍
• 250 g chistorra

• 1 piece shallot

• 5 g tomami #2

• 1 pinch of pimento espelette

• Lemon zest

• 2 leaves mint

Pimenton mayonnaise
‍
• 90 g Japanese mayo

• 40 g Sriracha mayo

• 10 g pimenton de la vera

• 10 g lemon oil

• 1 dash soy sauce

• 1 tablespoon Tomami #2

‍

Yeast dough
‍
Heat the milk to 37 degrees and dissolve the yeast in it. Add the sugar to the milk and the salt, baking powder to the flour. Dissolve the lard and knead all the ingredients together in a food processor on a slow speed for 20 minutes to make a smooth dough. Leave to rise 2 times and then chill.

Chorizo filling
‍
Peel the chistorra and fry half of it in a pan. Put it through a meat grinder together with the other half. Finely dice the shallots and sauté in olive oil. Mix with the remaining ingredients to make a filling. Leave the mixture to cool and shape into balls 1 cm in diameter.

Pimenton mayonnaise
‍
Mix all the ingredients together to make a mayonnaise and refrigerate.

Finish
‍
Take the yeast dough out of the fridge and roll out to about 0.5 cm. Cut out 8 cm diameter round circles with a cookie cutter. Place the filling in the centre and fold in. Remove the excess dough and roll into round balls. Chill again for about 1 hour. Preheat the Gaggenau steam oven to 100 degrees steam and steam the dumplings for 10 minutes. Then fry in a 160 degree deep fryer until crisp and sprinkle with pimenton.
‍
Arrange the mayonnaise in a bowl and garnish with basil.
‍
Arrange and decorate the dumplings as well.

Royal appetite!

‍