Steaming good

 Shrimp Dumplings with Saffron Cream, Burrata & Lumpfish Roe

Let's embark on a full-blown kitchen adventure: homemade dumplings stuffed with prawns, fennel and mushrooms, dressed in a saffron-infused cream sauce and topped with burrata and lumpfish roe.

Some dumplings turned out neat and pretty… others looked like they’d been through a storm — but all of them tasted phenomenal.

Pasta Dough:

500 g flour

4 eggs

A splash of water (just enough to bring it together)

Knead until smooth, wrap in cling film, and let it rest while preparing the filling.

Filling:

Fresh prawns (chopped)

Finely diced fennel

Sautéed mushrooms

1 tbsp St Môret or other soft cream cheese

A handful of chopped parsley

A squeeze of lemon juice

Salt and pepper

Combine everything into a creamy, aromatic mix. It should taste bright, fresh and faintly oceanic.

Saffron Cream Sauce:

200 ml heavy cream

A splash of dry white wine

A ladle of grey shrimp stock (from North Sea shrimp peelings — don’t skip this, it’s what gives the sauce its depth)

A pinch of saffron

Simmer the shrimp peelings with the wine, cream and saffron for about 15 minutes, until the aroma makes you wish you lived by the sea. Strain, reduce slightly, and season to taste.

Assembly:

Roll the pasta thinly, cut, fill and seal your dumplings. Boil gently until they float, then coat them with the golden saffron cream.

Top with torn burrata and a spoon of lumpfish roe for contrast and a salty snap.

Result: delicate, briny parcels in a velvety, saffron-gold sauce — the

 kind of dish that makes a mess in the kitchen but peace in the soul.

Tip: salmon, trout or sturgeon caviar would work nicely instead of the lumpfish roe.

Enjoy😋