Have you ever tried to make steamed dumplings? Okay, to make them perfect it takes quite a bit of experience. But you can still settle for an acceptable result! They may not be perfect outside, but they will be beautiful inside. Why? The beauty is just in the ingredients … absolutely anti-waste.
- 300g of leafs, stems and cores of cauliflower, broccoli and savoy cabbage
- The green part of a leek
- The outer layer of 2 carrots
- Outer leafs of cabbage and savoy cabbage
- 250g of 00 flavour
- 150ml of hot water
- 1 shallot
- 1 clove of garlic
- 2 tablespoon of Soy Sauce
- 1 tablespoon of rice vinegar
- 1 little piece of fresh ginger
– The green part of a scallion
– 4 tablespoons of soy sauce
– 4 tablespoons of rice vinegar
– 1 piece of ginger
1) Boil the water with the garlic skins and shallot infused. Turn off the stove, let it cool down for a few minutes, then remove the skins. Put the flour on a pastry board then pour the water a little at a time mixing with a spatula. Knead the dough until it is smooth and homogeneous, cover it with a cloth and let it rest for at least 15 minutes.
2) Wash the scraps of cabbage, leek and carrot and julienne them. Blanch them in boiling water. Drain them, chop them finely and place them in a bowl with shallots, minced garlic, chopped ginger, soy sauce and rice vinegar. Stir the mixture well.
3) Cut the dough into slices, and crush the slices with your hands to give them a round shape. Then lay them out with a rolling pin to form some thin and regular discs.
4) Put a tablespoon of mixture in the center of each disc, close the ravioli starting from one end and forming a fold back with the dough (closing ravioli with the Chinese technique is the most complicated thing). Place the ravioli in the drum for steam cooking, putting them on a leaf of cabbage: they won’t stick to the wood and gain even more flavor. Bake them for 10 minutes. Meanwhile, chop the green part of the onion, a piece of peeled ginger, and divide them in 4 bowls. Add the soy sauce and rice vinegar. Serve our steamed dumplings directly into the drum, accompanying them with the sauce.