ポルトガル編

dumplings|2025.1.20


「旅する餃子」ポルトガル編。
ポルトガルといえば、まず思い浮かぶのはカステラ。
パン、シャボン、ボタンなどもポルトガルをルーツにする言葉。
今回はポルトガルにあるアレンテージョ地方がモチーフに。
さてさて、どんな餃子ができあがるか?


大らかな時間が流れるアレンテージョ地方。

Time flows gently in the Alentejo region.

Portugal, linked historically to Japan through the Nanban trade, is known for its stunning blue azulejo-tiled buildings, the aroma of grilled salt cod, and melancholic fado music from its taverns. Positioned on the western edge of Europe, where the sun sets, this country’s poignant charm attracts numerous visitors.
In Portugal’s south-central Alentejo region, the inland consists of vast plains with expansive wheat fields, while the coastline features untouched beaches and historic Roman and Islamic structures, illustrating the area’s rich history.
Time flows calmly in Alentejo, a perfect setting for something imaginative like “Pork and Clam Alentejana Dumplings,” inspired by this serene region.


「豚とアサリのアレンテジャーナ餃子」が完成。

The “Pork and Clam Alentejana Dumpling” is ready.

In Alentejo, traditional cuisine featuring game and various fish is prepared with local methods. The region is known for its distinctive combination of seafood and meat, especially in the “Alentejana” style, which pairs clams with pork loin. This time, we’ve reimagined “Alentejana” as dumplings.
The ingredients include potatoes, pork, clams, white wine, bay leaves, red paprika, coriander, and garlic. The dough is made from wheat flour and potatoes, rolled thin with a pasta machine. Clams are steamed with white wine, garlic, and bay leaves, then mixed with pork and broth to boost umami. Red paprika and coriander are added for flavor. This filling is wrapped in dough, rolled into sticks, and pan-fried until golden.
A sauce made by reducing clam broth and butter is spread on the plate, topped with the dumpling, and finished with garnishes of hash browns, red paprika, coriander, and lemon.
〜Aproveite a sua comida!〜
Now, let’s dig in. The synergy of umami between the pork and clams evokes the essence of ichiban dashi, blending amino acids and glutamic acid. As you eat, a medley of flavors from both sea and land unfolds, and the potato-infused dough absorbs all that umami. Once again, we’ve enjoyed a truly exquisite dumpling dish.