Bok choy and goat cheese barbajuans

Name: Bok choy and goat cheese barbajuans
Prep time: 45 min
Cook time: 6 min
Total time: 3 h 51 min
Yield: Makes 10 puffs
Cuisine: Asia
Ingredients: 4 cups (600 g) flour; ½ teaspoon salt; ½ cup (50 g) cooked rice; 8 fresh shiitake mushrooms, stems removed and discarded, caps diced; 8 fresh shiitake mushrooms, stems removed and discarded, caps diced; 1 teaspoon ground white pepper; 2 tablespoons minced coriander leaves (cilantro); ½ teaspoon grated fresh ginger root; 1 tablespoon grated parmesan cheese; 2 tablespoons goat cheese; Oil, for deep-frying; 1 egg, beaten; ½ cup (125 ml) water; ½ cup (125 ml) olive oil; 1 teaspoon salt; 1½ cups (100 g) minced baby bok choy; 2 cloves garlic, minced; 2 tablespoons olive oil

Preparation info

Makes
10
puffs

Difficulty
Easy
Ready in
4 hr

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Delectable crunchy and light puffs, their filling a bold combination of goat cheese, mushrooms, ginger, coriander and bok choy, are a true East-meets-West creation. This seemingly unlikely mix—which is based on the MONEGASQUE barbajuans works brilliantly, resulting in intense, lingering flavors.

Ingredients

4 cups (600 g) flour
½ teaspoon salt

Asia
Starter
Vegetarian

Method

Sift 2½ cups (375 g) of the flour with the salt into a mixing bowl and make a well in the center. Pour in the olive oil and knead well with your hands, adding the water gradually, u