Garlic Chive Canederli

Created by <a href="">Chef Kelly Jeun</a>: "Inspired by sujebi, traditional Korean hand torn noodles, this recipe uses yondu in all three components and instead uses canederli, a traditional dumpling found in Northeast Italy."
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    Garlic Chive Canederli:

  • 2 cups day old bread, such as white country loaf, whole wheat, or seeded, crusts removed
  • 1 cup oat milk
  • ½ cup garlic chives, sliced thin
  • 1 egg, beaten
  • 1 lemon, zested
  • 1 tablespoon Yondu vegetable umami
  • ⅛ teaspoon ground black pepper
  • Vegetable Broth:

  • 8 cups cold water
  • 1 medium onion, cut in large chunks
  • 1 medium carrot, cut in large chunks
  • 1 cup cabbage, cut in large chunks
  • ½ cup button mushrooms, sliced ¼” thick
  • 2 dried shiitake mushrooms
  • 2 scallions, whole
  • 5 ginger slices, sliced ¼” thick
  • 5 cloves garlic, crushed
  • 1 piece kombu, 4”x4”
  • 2 teaspoons Yondu vegetable umami
  • Salt, to taste
  • Yangnyeom Sauce:

  • 1 tablespoon Yondu
  • 1 tablespoon strattu, Sicilian sun dried tomato paste
  • ½ teaspoon agave
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon sesame seeds
  • 1 teaspoon minced garlic
  • 2 scallions, finely chopped
  • Pickles:

  • 1 onion, medium dice
  • 1 jalapeno, sliced ¼’ thick
  • 1 watermelon radish, medium dice
  • ¾ cup water
  • ⅓ cup rice wine vinegar
  • ⅓ cup sugar
  • 1 tablespoon Yondu vegetable umami
  • To Assemble and Serve:

  • 1 medium zucchini, julienned
  • 2 scallions, finely chopped


    For the Garlic Chive Canederli:
    Tear bread into bite size pieces. Add bread to a bowl, then add oat milk and soak for 20 minutes. Afterwards, squeeze out excess milk and place in a medium bowl. Add garlic chives, beaten egg, lemon zest, and season with Yondu and pepper. Steam mixture for 15 minutes until firmed up, then place in the refrigerator to chill. Once chilled, use a small ice cream scoop to form balls and place on a tray.

    For the Vegetable Broth:
    In a large pot, add all ingredients except Yondu and salt; cover and bring to a boil. As soon as it starts to boil, remove kombu; cover, reduce heat to medium low and simmer for 30 minutes. Strain the stock through a chinois. Season with Yondu and salt.

    For the Yangnyeom Sauce:
    Mix all ingredients together and set aside.

    For the Pickles:
    Bring water, vinegar, sugar and Yondu up to a boil to dissolve sugar. Pour over vegetables and let cool. Store in the refrigerator.

    To Assemble and Serve:
    In a medium pot, bring Vegetable Broth to a simmer. Add zucchini and simmer for 3 minutes. Then gently place Garlic Chive Canederli into the simmering broth and let poach for 3 minutes. Turn off heat and garnish with chopped scallions. Serve in a bowl alongside Yangnyeom Sauce, which can be used sparingly to flavor the broth. Serve with the Pickles.