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Makrut
Lime-Avocado Puree
Pork and Avocado Dumplings
Thai Shrimp Avocado Parfait
Three
Mushroom Napoleon
Rick Bayless' Halibut Ceviche
WINE NOTES
Campos Reales: 100% tempranillo. From La Mancha, Spain
(southeast-central Spain). 30 year-old vines, very low yield.
Stainless-steel fermented. Climate: Mediterranean with very warm
summers with little to no rainfall & mild wet to cold winters.
Cava: Cava (translation: cellar)
is used as the official term for all Spanish sparkling wines, as a
result of the legal conflicts with France over the use of the word "champan"
which is the literal translation of Champagne. 90% comes from
Northern Spain in the Catalonia region.
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Pork and Avocado
Dumplings
Serves 4
- 1 pound naturally fed or organic ground
pork
- 1 tablespoon minced Serrano chile
- 1 tablespoon naturally brewed soy sauce
- 1 cup jicama, cut into 1/4-inch dice
- 1 1/2 cups Makrut Lime-Avocado Puree
- 1 package thin dumpling wrappers
- Kosher salt and freshly ground black pepper
In a large bowl, combine pork, chile, soy sauce, jicama, and 1 cup
Makrut Lime-Avocado Puree. Add kosher salt and freshly ground black
pepper to taste. Gently mix until just combined. Check flavor by
microwaving or sautéing a small portion. Form dumplings by laying
out dumpling wrapper on flat surface and spooning about 1/2
tablespoon filling in center of wrapper. Fold each wrapper in half
to form a half-moon shape. Seal top center of each dumpling by
pressing between the fingers and, starting at the center, make 3
pleats, working toward the bottom right. Repeat on left side of
wrapper. Press dumplings gently on work surface to flatten the
bottom. Heat a large, non-stick skillet over medium-high heat. Coat
with oil and swirl. When oil is hot, add dumplings, flat bottoms
down, in rows. Cook in batches without disturbing until the bottoms
are browned. Add about 1/4 cup water and immediately cover to avoid
splattering. Lift the cover and make sure about 1/8-inch water
remains, if not, add more. Steam dumplings until they are puffy yet
firm and the water has evaporated, about 8-10 minutes. (If water,
remains but dumplings are cooked through, pour out water. If water
has evaporated but dumplings are not yet cooked, add more water.)
Remove cover and recrisp bottoms, about 2-3 minutes. Transfer
dumplings to a platter and serve with remaining Makrut Lime-Avocado
Puree.
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