78 lines
1.7 KiB
Plaintext
Executable File
78 lines
1.7 KiB
Plaintext
Executable File
Shiitake mandu
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4
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Shiitake mandu for 4. You will need a steamer basket or steaming setup to cook the mandu.
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flour|220|g
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glutinous rice flour|20|g
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salt|0.5|tsp
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water|190|ml
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shiitake|200|g
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firm tofu|200|g
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green onions|2|pcs
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garlic|1|clove
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ginger|1|tsp
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soy sauce|2|tbsp
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sesame oil|1|tbsp
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rice vinegar|1|tsp|optional
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sugar|1|tsp
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sesame seeds|1|tbsp
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pepper|0.5|tsp
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Heat the water in a pan (about 50°C).
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Add the water to the flours and salt.
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Mix until the dough is smooth.
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Rest the dough 1 hour covered.
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Finely chop the shiitake.
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Dry-fry in a pan until all the liquid has evaporated.
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Add a little oil at the end, then let cool.
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Squeeze the tofu to remove as much water as possible.
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Crumble it finely.
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Chop the green onions, garlic and ginger.
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Mix all filling ingredients until you have a smooth, slightly sticky texture.
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Taste the filling and adjust seasoning if needed.
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Cut the dough into 25 small pieces.
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Dust the work surface with flour.
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Roll each piece into a disc about 8 cm in diameter.
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Cup each disc in your hand.
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Place a spoonful of filling in the centre.
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Dampen the edges of the disc with water.
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Fold into a triangle.
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Pinch the edges inward to seal the mandu.
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Bring water to a boil in a pan.
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Put a sheet of perforated parchment in the steamer basket.
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Place the mandu in the steamer.
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Steam for 6 to 8 minutes.
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---
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Use latex gloves to handle the dough if needed.
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To prevent sticking, rub a little sesame oil on your hands.
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Pan-fry the mandu to brown them if desired.
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Serve with soy sauce, hot or cold.
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mandu
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shiitake
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tofu
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green onions
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garlic
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ginger
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soy
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sesame
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pepper
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Medium
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Recommended steam ~ microwave
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Chilled if delay
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Chopsticks ~ cutlery
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Medium
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Strong
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Long
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Good warm or steamed
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Soy sauce on the side
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