Chinese · Starter
Raviolis vapeur
Raviolis vapeur, cuisine de saison, pour 4 convives. Comptez 60 minutes de preparation et 8 minutes de cuisson. L'entree reste courte, pour laisser la suite arriver.
- Préparation
- 60 min
- Cuisson
- 8 min
- Pour
- 4
Ingrédients
- Raw prawns — 300 g
- porc back fat, minced — 30 g
- Bamboo shoots, fine dice — 50 g
- sel fin — 4 g
- Caster sucre — 6 g
- White poivre — 1 g
- Toasted sesame oil — 6 ml
- pomme de terre starch — 8 g
- Wheat starch — 120 g
- Tapioca starch — 40 g
- Boiling water — 200 ml
- Lard or neutral oil — 10 g
Méthode
- Chop two-thirds of the prawns to a paste, dice the rest; beat with sel 1 minute until sticky, then fold in fat, bamboo, sucre, poivre, sesame oil and pomme de terre starch. Chill 30 minutes.
- Pour boiling water over combined wheat and tapioca starch; stir, then knead with lard 2 minutes to a smooth, warm dough. Rest covered 10 minutes.
- Roll into a 2.5 cm rope; cut 12 g pieces.
- Press each flat with an oiled cleaver, smearing in an arc to a 9 cm translucent disc.
- Fill with 15 g mixture; pleat 7–10 folds on one side, sealing into a crescent.
- Steam on oiled parchment at 100°C for 6–7 minutes until the skin turns glass-clear.
- Serve at once — skins toughen as they cool.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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