Rachel Weill
Lentil Dumplings with Rye, Yogurt, Cherry Molasses & Kohlrabi from executive chef Nicolaus Balla of Bar Tartine, San Francisco
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Lentil Dumplings with Rye, Yogurt, Cherry Molasses & Kohlrabi

Bar Tartine, San Francisco, Nicolaus Balla / October 2012

For 4 servings

Dumpling mix:

  • 1 cup lentils, cooked and mashed
  • 1 cup lentils, cooked
  • 1 cup Danish rye bread, crumbled
  • 2 lg. eggs, lightly beaten
  • 1 Tbsp. onion powder
  • 1 Tbsp. kosher salt
  • 1 tsp. garlic, minced
  • 1 tsp. serrano chile, minced
  • 1 tsp. sweet Hungarian paprika
  • 1 tsp. cilantro, minced
  • 1 tsp. chive, minced
  • 1 tsp. parsley, minced

Mix all ingredients in a bowl; form dough into 1 oz. balls; place on work surface; cover with plastic wrap; cover with clean kitchen towel; reserve.

Yogurt:

  • 2 cups pressed Greek yogurt
  • 1/2 cup kohlrabi, cut into 1/4" dice
  • 2 Tbsps. buttermilk or whey
  • 1 Tbsp. lemon juice
  • 1 1/2 tsps. kosher salt
  • 1 tsp. black pepper, freshly cracked
  • 1 tsp. dill, minced
  • 1 tsp. parsley, minced
  • 1 tsp. serrano chile, minced

Mix all ingredients in a bowl; cover with plastic wrap; let stand 30 minutes; reserve.

Assembly:

  • canola oil (for frying)
  • 1 cup cilantro, blanched, squeezed dry, and coarsely chopped
  • 1 cup parsley, blanched, squeezed dry, and coarsely chopped
  • 1 tsp. garlic
  • 1 tsp. serrano chile
  • 1 tsp. kosher salt
  • 1 tsp. lemon zest
  • 1/8 tsp. coriander seeds, toasted
  • 1/8 tsp. caraway seeds
  • hazelnut oil
  • 1 cup rice flour
  • cherry or pomegranate molasses
  • 8 sprigs cilantro
  • lentil sprouts or other sprouts
  • black pepper, freshly cracked
  1. Heat canola oil in deep fryer to 350°F.

  2. Place herbs, garlic, chile, salt, zest, and seeds in a blender; with motor running, drizzle in hazelnut oil until smooth sauce forms; place co­ri­ander sauce in squeeze bottle; reserve.

  3. Place rice flour in shallow bowl; uncover dumplings; dredge dumplings in flour; fry until brown and crispy (about 2 minutes); remove with a spider; place on paper towels to drain; reserve (keep warm).

  4. To serve, divide dumplings among serving plates; place small dollops of coriander sauce around; drizzle with cherry molasses; garnish each plate with 2 cilantro sprigs; top with sprouts; drizzle with hazelnut oil; season with pepper.

What to drink: Ballast Point Sculpin IPA