STEAMED CHINESE VEGETARIAN RAVIOLI

Identity Card of the Recipe

161 KCal Calories per serving

Ingrediants

For pasta

125 g of white flour of type 00
125 g of rice flour
1 pinch of salt
10 ml of corn oil
120 ml of water

For the dressing

1 small bowl (about 50 ml) of soy sauce

For the filling

1 small glass of soy sauce
20 ml of corn oil
1 teaspoon of chives
1 grated ginger
100 g of Chinese cabbage or savoy cabbage
100 g of champignon or chiodini or pioppini mushrooms
100 g of carrots

Materials Needed

Bowl
Rolling pin
Steamer basket
Pasta cutter with a diameter of 9 cm
Mold to close the ravioli (optional)
Cooking pan
Lid
Table spoon
Grater

Preparation

First, devote yourself to the preparation of the filling. Clean the mushrooms and cut them into small pieces. Wash the Chinese cabbage leaves and cut them into strips. Peel the carrots and cut them into julienne strips with a grater. Collect the vegetables in a pan, add two tablespoons of seed oil and a small glass of soy sauce. Flavor with grated ginger: continue cooking maintaining a moderate flame. Cook for 6-7 minutes or until the vegetables are cooked to perfection. Season to taste with chives.
Allow the filling to cool.

Some alternatives
The filling can be prepared with other vegetables, such as: bean sprouts, cabbage, pumpkin, spring onion, potatoes, etc.
We offer the vegan version, but the filling can also be enriched with meat or shellfish, according to your taste.

Meanwhile, prepare the pasta with rice flour. In a bowl, mix the white flour with the rice flour. Add a pinch of salt and mix with a tablespoon of seed oil and 120 ml of warm water: work the dough with your hands until you get a workable consistency. The dough must be soft, not sticky but not excessively dry.
Wrap the dough in cling film and let it rest for half an hour.
After the necessary time, roll out the dough on a floured pastry board with rice starch. With a 9 cm diameter pastry cutter, make circles: the cuttings can be kneaded again and obtained other discs. Distribute a teaspoon of filling in the center of each disk, close in a crescent and pinch the edges. If necessary, brush the edges with a little water: the water acts as an adhesive.

The brilliant idea
Those who have no skill in sealing ravioli can use the special molds to close the ravioli.
Alternatively, you can close the dumplings in a bundle.

Prepare the bamboo basket for steaming. Pour half a glass of water into a large pan. Arrange some Chinese cabbage leaves on the shelves of the basket. Arrange the ravioli on top of the Chinese cabbage leaves. Close the bamboo basket and place it inside the pan, so that the underlying water, evaporating, can cook the ravioli.
Steam the ravioli for 20 minutes.
Remove the ravioli from the basket, place them on a plate and serve with a small bowl of soy sauce: the ravioli must be dipped in the sauce before being consumed.

Alice's comment - PersonalCooker

I proposed the vegetable variant, but if you want you can change the filling: in the East they are often prepared with both pork and shrimp filling! In addition, some recipes suggest a different cooking: the ravioli are not steamed but browned in a plate. What will your favorite version be?

Nutritional values and Health Comment on the recipe

That of the Chinese Vegetarian Steamed Ravioli is a not too energetic recipe, which is part of the first courses.
Calories come mostly from carbohydrates, followed by lipids and finally proteins.
Carbohydrates tend to be complex, polyunsaturated fatty acids and peptides have a medium biological value.
Cholesterol is absent and fiber is abundant.
Steamed Chinese Vegetarian Ravioli are foods that are suitable for most diets, including those for overweight and metabolic diseases.
They contain gluten and are not suitable for the diet against celiac disease.
They are lactose-free and have no contraindications to related intolerances.
They are allowed by the vegetarian and vegan nutritional regimes.
The average portion is about 200 g (320 kcal).