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ressources/bentext/shitake-mandu.en.bentext

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+Shiitake mandu
+4
+Shiitake mandu for 4. You will need a steamer basket or steaming setup to cook the mandu.
+---
+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
+---
+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.
+---
+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.
+---
+mandu
+shiitake
+tofu
+green onions
+garlic
+ginger
+soy
+sesame
+pepper
+---
+Medium
+Recommended steam ~ microwave
+Chilled if delay
+Chopsticks ~ cutlery
+Medium
+Strong
+Long
+Good warm or steamed
+Soy sauce on the side