Ricotta and Pea Tortellini Dumplings with Smoked Salmon, Avocado, and Lemon and Yuzu Emulsion
This seasonal, fresh recipe looks stunning, but is actually very simple to make. It serves two as a main, or four as a starter.
For the dumplings:
- 20 gyoza wrappers (available from Asian supermarkets)
- 125g ricotta
- 50g garden peas, blanched (plus more to garnish)
- 1/2 lemon, zest and juice of
- A pinch of salt
For the avocado:
- 1 avocado
- 45ml olive oil
- 1/2 tsp wasabi
- 15ml lemon juice
For the lemon and yuzu emulsion:
- 75ml olive oil
- 25ml lemon juice
- 25ml yuzu juice
- 2 tsp maple syrup
- 100g smoked salmon
- Peas to scatter, blanched
- Pea shoots
- Edible flowers
This is deliciously light and citrusy, with added sweetness from fresh garden peas and shoots.
1. Bring a small pan of water to boil and blanch the garden peas for a couple of minutes.
2. Drain well and add to a bowl along with the ricotta, lemon zest and salt. Use a fork to mix everything together and lightly mash the peas.
3. Take the gyoza wrappers and add a teaspoon of the ricotta mixture to each. Dip your finger in water and run it around the edge of the gyoza wrappers. Fold the wrapper over to seal and then curl the curved edge up, bringing the edges together to create a tortellini shape.
4. Brush the base of a microwaveable steamer with a little oil and then arrange the dumplings in it. Set aside until ready to serve.
5. Add the avocado, olive oil, wasabi and lemon juice to a blender and process until smooth. Place in a freezer bag, seal the bag and refrigerate until ready to use.
6. To make the emulsion, add the olive oil, lemon juice, yuzu juice and maple syrup to small bowl and whisk together. Set aside until ready to plate your dish.
7. To serve, steam the tortellini dumplings in your microwave for 2 minutes. Arrange 5 on each plate. Place strips of the smoked salmon around the dumplings. Cut the corner from the freezer bag with avocado in it and squeeze small balls around the dumplings. Scatter with a few peas, the pea shoots, edible flowers and finally drizzle over the lemon and yuzu emulsion.
Serve immediately, and enjoy!