Amancaya
Accompanied by pork dim sum
Suggested by Estela Perineti, Manager of Bodegas Caro
Ingredients
- 16 won ton pastry sheets (in Asian grocery stores)
- 200g (7oz) minced pork
- 3 shallots
- 1 teaspoon raspberry vinegar
- 1l (1 ¾ pt) chicken stock
- 1 root ginger
- 2 fresh lemongrass sticks
- 1 bunch fresh coriander
- Salt, pepper
For 4 persons Preparation time: 40 minutes | Cooking time: 3 minutes
The recipe :
Peel the ginger and the shallots, finely chop them with the coriander leaves and mix into the pork with the raspberry vinegar. Spread out the pastry sheets, put a small quantity of mince in the centre, lightly season with salt and pepper. Moisten the edges of the pastry using a brush dipped in water, fold the edges into the centre pressing firmly shut with fingertips. Cook the DIM SUMs in the simmering stock with the finely-chopped lemongrass for 8 minutes. Drain and serve hot.
The wine :
A wine with good concentration and a fresh finish, exploding with raspberry aromas. A dish with subtle fresh notes of strawberry and lemongrass which will hold its own.
Serve with a young vintage of Amancaya
