Discover my version of steamed Chinese ravioli, in the Vegan version! http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe For the dough 125 g of type 00 white flour 125 g of rice flour 1 pinch of salt 10 ml of corn oil 120 ml of water For the filling 100 g of carrots 100 g of champignon or honey mushrooms or pioppini 100 g of Chinese cabbage or Savoy cabbage 1 grated ginger 1 teaspoon of chives 20 ml of corn oil 1 small glass of soy sauce Preparation Vegetarian Steamed Chinese Ravioli 1. First, prepare the filling. Clean the mushrooms and cut them into small pieces. Wash the Chinese cabbage leaves and cut them into strips. Peel the carrots and cut them into julienne strips with a grater. Collect the vegetables in a pan, add two tablespoons of seed oil and a small glass of soy sauce. Flavour with grated ginger: continue cooking on a medium heat. Cook for 6-7 minutes or until the vegetables are cooked to perfection. Flavour to taste with chives. 2. Leave the filling to cool. Some alternatives The filling can be prepared with other vegetables, such as: bean sprouts, cabbage, pumpkin, spring onion, potatoes etc. We propose the vegan version, but the filling can also be enriched with meat or shellfish, according to your taste. 3. In the meantime, prepare the pasta with rice flour. In a bowl, mix the white flour with the rice flour. Add a pinch of salt and knead with a tablespoon of seed oil and 120 ml of warm water: work the dough with your hands until you obtain a workable consistency. The dough must be soft, not sticky but not excessively dry either. 4. Wrap the dough in cling film and let it rest for half an hour. 5. Once the necessary time has passed, roll out the dough on a floured surface with rice starch. Using a 9 cm diameter pastry cutter, make circles: the scraps can be kneaded again to obtain other disks. Distribute a teaspoon of filling in the centre of each disk, close into a half-moon shape and pinch the edges. If necessary, brush the edges with a little water: the water acts as a glue. The brilliant idea Those who are not skilled at sealing ravioli can use the special molds to close the ravioli. Alternatively, you can close the ravioli like a bundle. 6. Prepare the bamboo basket for steaming. Pour half a glass of water into a large pan. Arrange some Chinese cabbage leaves on the levels of the basket. Arrange the ravioli on top of the Chinese cabbage leaves. Close the bamboo basket and place it inside the pan, so that the water underneath, evaporating, can cook the ravioli. 7. Steam the ravioli for 20 minutes. 8. Remove the ravioli from the basket, arrange them on a plate and serve with a small bowl of soy sauce: the ravioli should be dipped in the sauce before being eaten. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice