Vegetable dumplings

Ingredients

100ml of water

3g  Meticell

750 g finely chopped, seasoned brunoise

 

Preparation

Stir Meticell into warm water with a hand blender the day before and cool down to 4 °C in the refrigerator. The mixture can be prepared a few days in advance and stored in the fridge. Blanch the brunoise briefly and shock with ice water. Drain well and mix with the Meticell base mixture. Form 20 dumplings or scoop out balls with the ice cream scoop. Cook in hot salted water or a light vegetable broth for 10 minutes. Keep warm until serving.