INGREDIENTS Dumplings 1 kohlrabi 1 tsp kosher salt 4 oz goat cheese 1 Tbsp flat leaf parsley , divided for chèvre and garnish 1 Tbsp fresh dill , divided for chèvre and garnish 1 / 4 Tbsp lemon juice 12 dried cranberries 3 / 4 cup and 2 Tbsp plain Greek yogurt 3 Tbsp milk 1 Tbsp white wine vinegar 1 Tbsp honey 2 tsp olive oil 1 / 2 Tbsp poppyseeds |
Garnish 1 green apple , diced a few sprigs of mint 1 Tbsp toasted pistachios poppyseeds to taste 1 / 2 Tbsp olive oil 1 / 2 Tbsp lemon juice
METHOD Kohlrabi 1 . Peel kohlrabi , trimming ends . 2 . Slice 12 thin discs with a mandoline slicer . Lay discs on a plate and lightly sprinkle with kosher salt . Let stand at room temperature for 9 minutes . 3 . Rinse discs in ice water to remove excess salt . Arrange on a paper towel-lined plate and wrap tightly . 4 . Reserve in fridge until assembly .
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Herbed Chèvre 1 . Finely chop parsley and dill . 2 . Mix with lemon juice and goat cheese until fully incorporated . 3 . Reserve covered in fridge .
Yogurt Poppyseed Dressing 1 . Mix yogurt , milk , vinegar , honey , olive oil and poppyseeds in a bowl until well-incorporated . 2 . Reserve in fridge .
ASSEMBLY 1 . Lay out kohlrabi discs on a tray and spoon a pea-sized amount of herbed chèvre into the centre of each piece . 2 . Place a single cranberry on top of the chèvre then fold each disc over itself making a semi-circle . 3 . Starting from one end , crimp the edges pushing out any air pockets until you reach the other end , forming a dumpling . Previously salting the kohlrabi makes it pliable , allowing it to stick to itself . 4 . Spoon 4 Tbsp poppyseed dressing onto the bottom of a chilled , shallow bowl . Arrange kohlrabi dumplings in the bowl . 5 . Garnish with poppyseed dressing , green apple , mint , dill , parsley , pistachios and poppyseeds . Finish with a drizzle of good olive oil and lemon juice when serving .
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Yield 12 dumplings |
Photography : Courtesy The Oxbow Natural Wine Bar |