Ricotta Dumplings at Copper Kitchen & Bar

Melbourne-born Chef Duncan McCance, Executive Chef at Copper Kitchen & Bar, BismaEight Ubud, shares his ricotta dumpling recipe for your guilty pleasure. 

Recipe: Ricotta dumplings, cardamom parfait & pistachio
Serves 6

Main ingredients:

Ricotta dumplings
350g ricotta, plus 120g to finish
60g Caprino goat’s cheese or other soft goat’s cheese
3 eggs
4 tbsp milk
1 ½ tbsp fresh mint, finely chopped
grated zest of 1 orange
160g plain flour, plus a bit more
1 ½ tsp baking powder
50g caster sugar
700 ml sunflower oil for frying
4 tbsp honey, warmed slightly for drizzling
2 tbsp icing sugar for dusting

Orange syrup
1 orange
100 gr caster sugar

Beat 350g of ricotta with the goat’s cheese and eggs until fairly smooth. Whisk in the milk, mint and orange zest and set aside.

In a separate bowl mix together the flour, baking powder, sugar and ¼ tsp salt. Stir the wet ingredients into the dry ingredients to form a batter, adding more flour if necessary, until you reach a dropping consistency. Set aside for 10 mins to rest.

Heat a small heavy-based saucepan with enough sunflower oil so it rises approximately 4 cm up the side of the pan. When the oil is medium-hot (180°C), gently drop heaped teaspoons of the batter into the oil and cook for 3 to 4 mins, turning occasionally until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Continue with the remaining batter.

Pile the fritters on individual plates and drizzle with warmed honey or cinnamon sugar.

Optional: Serve dumplings with cardamom parfait and pistachio

Copper Kitchen & Bar
Bisma Eight
Jl. Bisma, Ubud, Bali
T: (+62) 361 479 2888

Read my gastronomic experience at Copper Kitchen & Bar: But First, Brunch.
This article was published in Foodies — May 2016

Photo courtesy of Copper Kitchen & Bar.