Shiitake mandu
4
Shiitake mandu for 4. You will need a steamer basket or steaming setup to cook the mandu.
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flour|220|g
glutinous rice flour|20|g
salt|0.5|tsp
water|190|ml

shiitake|200|g
firm tofu|200|g
green onions|2|pcs
garlic|1|clove
ginger|1|tsp
soy sauce|2|tbsp
sesame oil|1|tbsp
rice vinegar|1|tsp|optional
sugar|1|tsp
sesame seeds|1|tbsp
pepper|0.5|tsp
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Heat the water in a pan (about 50°C).
Add the water to the flours and salt.
Mix until the dough is smooth.
Rest the dough 1 hour covered.

Finely chop the shiitake.
Dry-fry in a pan until all the liquid has evaporated.
Add a little oil at the end, then let cool.

Squeeze the tofu to remove as much water as possible.
Crumble it finely.

Chop the green onions, garlic and ginger.
Mix all filling ingredients until you have a smooth, slightly sticky texture.

Taste the filling and adjust seasoning if needed.

Cut the dough into 25 small pieces.
Dust the work surface with flour.
Roll each piece into a disc about 8 cm in diameter.

Cup each disc in your hand.
Place a spoonful of filling in the centre.
Dampen the edges of the disc with water.
Fold into a triangle.
Pinch the edges inward to seal the mandu.

Bring water to a boil in a pan.
Put a sheet of perforated parchment in the steamer basket.
Place the mandu in the steamer.
Steam for 6 to 8 minutes.
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Use latex gloves to handle the dough if needed.
To prevent sticking, rub a little sesame oil on your hands.
Pan-fry the mandu to brown them if desired.
Serve with soy sauce, hot or cold.
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mandu
shiitake
tofu
green onions
garlic
ginger
soy
sesame
pepper
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Medium
Recommended steam ~ microwave
Chilled if delay
Chopsticks ~ cutlery
Medium
Strong
Long
Good warm or steamed
Soy sauce on the side
