Here is our recipe for yogurt dumplings. This is a recipe we have not thought of until recently. It came back up in some inspiring conversations during today's workshop and we felt it might we useful and happily extrapolated as menus begin to shift from summer to fall.
485 grams drained whole milk yogurt
45 grams honey
3 grams salt
5.33 grams activa y-g (1%)
Place all ingredients in a Paco Jet canister. Put the four bladed cold preparation blade in place and process the mixture once with the blue air valve pressed in. This is done to prevent excess air from being incorporated into the mixture. When the cycle is done, remove the canister and scrape the inside walls to bring the entire mixture together. Put the canister and blade back on the Paco Jet and process one more time with the blue air valve pressed in. When the second cycle has finished, remove the canister from the machine and place the mixture into a squeeze bottle.
Spray the inside of the magnetic sphere mold with pan spray and then with a dry paper towel wipe clean. The fine film remaining will ease the un-molding process. Close the sphere molds and then fill each cavity through the top opening by extruding the yogurt mixture into the opening. Fill all the spheres and then tap the plastic mold on the counter to force out any air bubbles. If the cavities empty during this process, top them off with any remaining apparet. Loosely cover the top of the sphere mold with plastic wrap and refrigerate for 18 hours.
Remove the mold from the refrigerator and carefully remove the top section of the magnetic mold. The spheres will have set and there will be a small extension on each sphere from the fill hole. Use a pairing knife to cut this yogurt extension off of each sphere. Once the spheres are trimmed, gently remove each sphere from the mold and place in a shallow container. Cover the container and reserve in the refrigerator.
To serve, gently warm the spheres in simmering water to heat through. Once the spheres are hot, remove them from the water and place them in the pan with the appropriate sauce and glaze.