I’ve been addicted to the Masterchef US series, which is rather apparent from my recent posts. Anyway, this isn’t a baking or dessert recipe but simply one which I had to share it here. (after playing masak-masak in my white masterchef apron) The most memorable tortellini dish i’ve ever had was one stuffed with ricotta and spinach, smothered in a decadent sage-butter sauce. However, this one here (a kitchen experiment gone… right!!) is worlds apart from the Italian version, hence the name ‘asian pumpkin tortellini’. Fancy/pretentious sounding name aside, it’s basically a marinated pork and mushroom filling (very quintessentially, Chinese) wrapped in a pumpkin pasta dough.
Boiled until the dumplings are just tender and tossed in a savoury mixture of soy sauce, sesame oil, black vinegar, crispy garlic and chilli oil. Neither truly Italian nor Chinese; it’s like having bak chor mee served as a pasta dish. Oh and I love how the pumpkin gives the tortellini such a beautiful yellow shade, slightly reminiscent of mee pok. Here’s a complete step-by-step tutorial to making these yummy thingmajig, if you ever wanna try it out!