Step by step
Poach the vegetables until they have a golden colour, add the tomato and continue poaching. Then add the wine and, once reduced, add the soy sauce, salt and pepper and remove from the heat.
We Cook the rice in the Iberian ham broth for 45 minutes on a low heat and pass it through a blender.
We Stir-fry the vegetables, add the bread, ink and wine, reduce and add the broth. Cook for 30 minutes and put in a blinder.
For the presentation:
We fill in the dumplings (best with a black dumpling dough).
Put a hot frying pan with a few drops of oil and place the dumpling on one side. Once it is brown, cover up to half with water, cover and let cook for 8 minutes and remove.
Paint the dish with the black sauce, put a base spoonful of “congee”, place the dumpling on top and decorate with fresh ginger, chili and cilantro sprouts.
Strengthen with a few drops of Iberian fat.
Credits: La Maruja Restaurant // Chef: Pol García