- 36 gow gee wrappers (see note)
- 1 eggwhite, lightly whisked
- For dusting: cornflour
- 1 egg, at room temperature
- 65 gm drained capers in vinegar (⅓ cup)
- 60 gm cornichons, finely diced (⅓ cup)
- ¼ cup flat-leaf parsley, finely chopped (firmly packed)
- 80 ml extra-virgin olive oil (⅓ cup)
- 2 tbsp chardonnay vinegar
- 60 gm podded broad beans (about 200gm unpodded)
- To serve: purple shiso micro-cress and small nasturtium leaves
- 10 gm shaved palm sugar (1 tbsp)
- 15 ml light soy sauce (3 tsp)
- 15 ml rice wine vinegar (3 tsp)
- ¾ tsp Sherry vinegar
- 2.5 gm ginger, thinly sliced
- ¼ star anise
- ¼ cinnamon quill
- 1 small piece dried mandarin peel
Braised veal shin
- 15 gm butter
- 2 tbsp finely diced onion (about ¼)
- 2 tbsp finely diced carrot (about ⅓)
- 1 tbsp finely diced celery (about ¼ celery stalk)
- 1 tbsp finely diced leek (about ¼ leek, white part only)
- 25 ml vegetable oil
- 500 gm boneless veal shin, cut into 5cm pieces
- 1 thyme sprig
- 1 fresh bay leaf
- ½ garlic clove, crushed
- 250 ml veal stock (1 cup)
- 1Preheat oven to 150C. For master stock, bring palm sugar, soy sauce, rice wine vinegar, Sherry vinegar and 100ml water to the simmer over high heat, stirring to dissolve palm sugar. Add ginger, spices and mandarin peel, reduce heat to medium, simmer to infuse (5 minutes), strain (discard solids) and set aside.
- 2For braised veal shin, melt butter in a large saucepan over medium heat, add onion, carrot, celery and leek and stir occasionally until tender (5-6 minutes), Meanwhile, heat oil in a large frying pan over medium-high heat. Season veal to taste, add to pan and cook, turning occasionally, until browned on all sides (5-6 minutes). Add to vegetable mixture, add herbs, garlic, veal stock and reserved master stock, bring to the boil and skim excess fat from surface. Cover closely with a round of baking paper, then a tight-fitting lid and braise in oven until veal is falling apart (2½-3 hours). Remove lid and cool at room temperature for 30 minutes, then strain through a fine sieve into a saucepan. Discard herbs, finely shred veal and combine with braising vegetables in a bowl. Boil braising liquid over medium-high heat until syrupy (10-12 minutes), add to shredded veal mixture, season to taste and refrigerate until chilled.
- 3Working in batches, and keeping remaining gow gee wrappers covered with a tea towel, place a teaspoon of veal mixture in centre of each gow gee wrapper (you may not need all the veal mixture; remainder can be frozen for another use). Brush edges lightly with eggwhite and fold over to seal and form a semicircle, ensuring there are no air bubbles. Brush corners of semicircle with eggwhite, bring together and press to seal. Place on a cornflour-dusted tray, cover with a tea towel and refrigerate for 20 minutes.
- 4Cook egg in a saucepan of boiling water until hard-boiled (8-9 minutes), drain, cool under cold running water then peel and coarsely chop. Combine in a bowl with capers, cornichons and parsley, add olive oil and vinegar and stir to combine.
- 5Blanch broad beans until bright green (2-3 minutes), refresh, drain, peel and set aside.
- 6Cook tortellini in batches in a large saucepan of boiling salted water until cooked through (2 minutes), drain and arrange on serving plates. Scatter with broad beans, spoon cornichon mixture over, scatter with shiso and nasturtium leaves and serve.
Gow gee or wonton wrappers are available from the refrigerated section of supermarkets.
This recipe is from the May 2012 issue of
Drink Suggestion: 2011 Lark Hill Grüner Veltliner, Canberra District, NSW. Drink suggestion by Matthew Dunne