Directions
- 1Prepare the langoustine by removing the shell and cleaning it.
- 2Mix the langoustine with grated ginger, chopped garlic chives, a pinch of salt, and tapioca starch.
- 3Prepare hibiscus and butterfly pea flower infusions separately.
- 4Mix the tapioca starch with the hibiscus and butterfly pea flower infusions to create the dough.
- 5Knead the dough until smooth.
- 6Roll the dough into a thin sheet, cut into circles, and fill each circle with langoustine mixture.
- 7Pleat the edges of each circle to form the dumplings.
- 8Steam the dumplings until cooked.
- 9Prepare sesame oil soy finishing sauce.
- 10Arrange the cooked dumplings on a plate, top with caviar, gold leaf, and chives.
Ingredients
- 1 Butterfly Pea Flower
- 1 Hibiscus
- 2 Langoustine
- 1 generous serving Beluga Caviar
- 1 Gold Leaf
- 1 handful Garlic Chive
- 1 Black Garlic Tuile
- 1 handful Sesame Oil Soy Finishing Sauce
- 1 small piece Ginger
- 1 pinch Salt
- 1 cup Tapioca Starch
- 1 amount needed Water
Equipment
knifecutting boardgraterbowlwhisksmall jugsteamertongsspoon
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