Raviolis chinois végétariens
The Chinese New Year week continues with the Vegetarian steamed ravioli!
- 200 g of Chinese cabbage
- 1 small carrot (60 g)
- 10 g dried shiitake
- 2 cloves of garlic
- 15 g fresh ginger, chopped
- 20 g Chinese chives (or 1 small shallot)
- 1 teaspoon light soy sauce
- 1 teaspoon of Shaoxing wine
- 1 teaspoon sesame oil
- 1/2 tsp dark soy sauce
- White pepper
- Wash, dry the cabbage and cut it very finely. Put it in a salad bowl, sprinkle with 1 tbsp of salt and leave to marinate for about 20 minutes.
- Soak the dried shiitake in lukewarm water for about 20 minutes. Then drain them and cut them into brunoise. Degerm the garlic and chop it finely.
- Scrape the skin of the ginger and chop it finely. Grate the carrots, washed and peeled, with a coarse grater. Chop the Chinese chives.
- Once the cabbage is marinated, press it very strongly between your fingers to remove as much water as possible. Mix the pressed cabbage with the above ingredients.
- Add the liquid ingredients, add pepper and mix the preparation homogeneously. It must be fairly dry.
- Place 1 c to c of filling in the center of each won ton leaf. Moisten the 4 edges with your finger dipped in water; first weld 2 opposite points, then the 2 others and the edges by pinching firmly with your fingertips to close them. At this point, you can freeze the ravioli.
- Place the ravioli in a steam basket lined with baking paper and pierced with holes. They must not touch each other; proceed in several batches if necessary.
- Bring the water to a simmer in a pot, place the steam basket with its lid on top and cook for 15 minutes on low heat (increase the cooking time if the ravioli are frozen).
- Serve hot, accompanied by sauces of your taste to soak the dumplings.
Recette réalisée et filmée par Justine et Kassandra.