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
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.