- Combine tilapia, tomato pesto and fleur de sel.
- Place dumpling wrappers on a flat surface and wet sides with a little water.
- Place about 15 g (1 tbsp.) of mix in the centre of each wrapper.
- Close dumplings by folding each corner towards the centre. Set dumplings aside.
- In a small bowl, mix broth concentrate and water. Set aside.
- Melt butter in a large skillet over high heat.
- Grill dumplings until golden and crispy, about 2 minutes.
- Add broth, cover and simmer over medium heat for 6 minutes.
- Place the burrata on two plates. Drizzle with olive oil and sprinkle with fleur de sel.
- Top with nuts and figs.
- Add dumplings.
- In a small bowl, mix the olive oil and pesto. Serve over dumplings.
Immerse yourself in the delicious world of dumplings with this recipe by Geneviève Everell, where delicately cubed tilapia pairs perfectly with the creamy sweetness of burrata. Each dumpling, carefully prepared by hand, promises balanced flavours and surprising textures. The fusion of sundried tomato pesto and olive oil brings an aromatic richness that plays off the fresh figs and crunchy toasted nuts perfectly. This recipe is a true celebration of modern cuisine, where every bite opens doors to unexplored flavours.
Chef’s secret
- Cut the tilapia into small cubes when still slightly frozen. This makes it easier to cut into uniform cubes.
- To prevent the dumplings from sticking to each other after wrapping, place them on a tray sprinkled with cornstarch before cooking.
- A tip for checking if your dumplings are cooked: when they start floating on the surface of the broth, they are cooked through and ready to take out.
- For an extra touch of elegance, serve these dumplings with a glass of dry, fruity white wine that perfectly complements the richness of the pesto and the subtle flavour and texture of the tilapia.
- You can always prepare them in advance and freeze them on a plate before popping them into a freezer bag. It’s a great option for a ready-to-cook appetizer or main for those surprise dinner guests.