The particularity of this recipe is that the ravioli stuffing is using Western ingredients but are steamed, often used in Asian cuisine and dipped in a pungent balsamic-soy sauce. It’s quite an easy and simple dish but with the right ingredient combination to get that exotic-but-not-so-exotic-touch. Besides, unlike Italian ravioli, you can use wonton wrappers and don’t have to make your own pasta dough. That cuts the preparation time and is the secret to this wonderful but yet quick dish.
Ingredients for 14 dumplings
- 1 egg yolk
- 1 tbs cornstarch
- 8 square wonton wrappers
- 2 to 3 large cabbage leaves, for steaming
- 1 tbs sweet black soy sauce
- 1 tbs LunaOlivo Modena balsamic vinegar
- Lettuce to garnish
Filling
- 2 fresh medium tomatoes (about 4 oz or 125 g), blanched, peeled and deseeded, flesh diced
- 4 shallots, minced
- 3 to 4 tbs sundried tomatoes, diced
- 12 pitted black olives, diced
- 3 tbs minced spring onions
- 1/4 tsp salt
- 1/4 tsp ground white pepper
Preparation
Start making the filling. In a bowl, mix tomatoes, olives, shallots, spring onions, sundried tomatoes, salt and pepper.
Mix egg and cornstarch.
Using a wonton wrapper, place 1 tsp or 1 small tbs of filling in the middle of the wonton. Use egg and cornstarch mixture around the dumpling. Place another wrapper on top and using your hand, press firmly on the edges to seal wonton. The egg and cornstarch will seal the wonton.
Mix balsamic vinegar with soy sauce.
Using a bamboo steamer, place cabbage leaves on bottom, place wontons on top of leaves and steam for 3 minutes. Serve with lettuce and add some dipping sauce on top.
No comments:
Post a Comment