Phantom Yolk Recipe
Make Phantom Yolk Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Filling
Garnish
Method
Base Preparation
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Gradually add water and olive oil, mixing until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 3
Prepare the Filling
In a bowl, mix together the egg yolks, cream cheese, truffle oil, chopped chives, and black pepper until well combined.
Assembly and Cooking
- 4
Roll Out the Dough
After resting, roll out the dough on a floured surface to about 1/8 inch thickness.
- 5
Cut and Fill
Cut the dough into circles using a cookie cutter. Place about a teaspoon of the filling in the center of each circle.
- 6
Seal the Dumplings
Fold the dough over the filling to create a half-moon shape. Press the edges to seal tightly, ensuring no filling escapes.
- 7
Cook the Dumplings
Bring a large pot of salted water to a boil. Drop the dumplings in batches and cook for about 4-5 minutes until they float to the surface.
- 8
Drain and Serve
Use a slotted spoon to remove the dumplings from the water. Drain and place on a serving plate.
Garnishing
- 9
Add Garnish
Top the dumplings with microgreens and a sprinkle of smoked sea salt before serving.