For 8 at 10 raviolis
- 60 g of ground beef
- 150 g of tofu
- 100 g of mung bean sprouts
- 130 g dried Chinese noodles
- 70 g of ground pork
- 1 small zucchini
- 2-3 Shiitake mushrooms
- 1 egg
- 1 teaspoon of chopped chives
- 1 teaspoon of minced garlic
- sesame oil
For the dough:
- 200 g flour
- 1 egg white
- a pinch of salt
- 10 ml oil
- 1/2 glass of water
Preparation of the stuffing :
Put tofu in wet gauze, close and squeeze well to drain the tofu water.
Boil Chinese noodles and cut them into pieces about 1.5 cm.
Blanch the mung bean sprouts, then let them cool and drain. Cut into pieces likechinese noodles. Chop the zucchini and mushrooms.
Put everything in a bowl, add the ground beef and pork, for the farce,
add the onions, garlic, sesame oil, salt and pepper, one egg or more if necessary, the mixture should give a paste.
Preparing the dough:
Put in a bowl the flour, oil, water, salt and egg white and then knead and wrap in cellophane and refrigerate about 1 hour.
Sprinkle flour the work surface so that the dough does not stick. Cut dough into small pieces 3 × 3 cm each, flatten finely each piece into round shape. The thickness should be about 3 mm, and diameter of about 8 cm.
Preparation of Mandou:
Place some farce in the center of the circles of dough, not too much or the doughwill break.
Moisten the edges of the circle, then fold dough in half, pressing edges to glue them and get a crescent shape.
Then roll the Mandou, then press firmly again to paste. Leave Mandou on floured surface to prevent them sticking.
Place in a steamer basket on baking paper, cook about 10 minutes the Mandou, or made fry in a pan with a little oil.
Serve with sauce and rice.
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