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Ravioli with tofu, carrot, mushroom and kimchi
Ravioli with tofu, carrot, mushroom and kimchi
Ingredients for the filling:
200g firm tofu, crumbled
1 medium carrot, grated
100g mushrooms (shiitake or button mushrooms), finely chopped
1/2 cup kimchi, drained and finely chopped
2 green onions, finely chopped
2 cloves of garlic, minced
1 tablespoon of soy sauce
1 teaspoon of sesame oil
1 teaspoon of sugar
Salt and pepper, to taste
1 tablespoon vegetable oil (for cooking)
Ingredients for the ravioli dough:
2 cups all-purpose flour
1/2 teaspoon of salt
3/4 cup lukewarm water
Instructions :
Preparing the filling:
In a frying pan, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the chopped mushrooms and sauté for a few minutes until they start to soften.
Add the crumbled tofu, grated carrot, chopped kimchi, green onions, soy sauce, sugar, salt and pepper to the pan. Mix well and cook for 5 to 7 minutes, until the vegetables are tender and the mixture is heated through. Take off heat and let cool.
Preparation of the ravioli dough:
In a large bowl, mix the flour and salt. Gradually add the warm water while stirring with a wooden spoon until a paste forms.
Transfer the dough to a lightly floured surface and knead it for about 5 to 10 minutes, until it is smooth and elastic. Cover it with a clean cloth and let it rest for about 30 minutes.
Assembling the ravioli:
Divide the dough in half and roll each half into a thin sheet on a lightly floured surface using a rolling pin.
Using a round cookie cutter or a glass, cut circles out of the dough.
Place a small spoonful of filling in the center of each dough circle.
Fold the dough over the filling to form a semi-circle and seal the edges well by pressing with your fingers. You can also use a fork to seal the edges.
Cooking the ravioli:
In a large pot of boiling salted water, drop the ravioli in small batches at a time.
Let the ravioli cook for about 4 to 5 minutes, or until they rise to the surface and the dough is cooked.
Serve the tofu, carrot, mushroom and kimchi ravioli hot, accompanied by soy sauce or chili sauce, if desired.
These dumplings are delicious, flavorful and full of Asian flavors. They make a satisfying vegetarian meal full of protein. Enjoy your food !
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Ravioli with tofu, carrot, mushroom and kimchi
Ingredients for the filling:
200g firm tofu, crumbled
1 medium carrot, grated
100g mushrooms (shiitake or button mushrooms), finely chopped
1/2 cup kimchi, drained and finely chopped
2 green onions, finely chopped
2 cloves of garlic, minced
1 tablespoon of soy sauce
1 teaspoon of sesame oil
1 teaspoon of sugar
Salt and pepper, to taste
1 tablespoon vegetable oil (for cooking)
Ingredients for the ravioli dough:
2 cups all-purpose flour
1/2 teaspoon of salt
3/4 cup lukewarm water
Instructions :
Preparing the filling:
In a frying pan, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the chopped mushrooms and sauté for a few minutes until they start to soften.
Add the crumbled tofu, grated carrot, chopped kimchi, green onions, soy sauce, sugar, salt and pepper to the pan. Mix well and cook for 5 to 7 minutes, until the vegetables are tender and the mixture is heated through. Take off heat and let cool.
Preparation of the ravioli dough:
In a large bowl, mix the flour and salt. Gradually add the warm water while stirring with a wooden spoon until a paste forms.
Transfer the dough to a lightly floured surface and knead it for about 5 to 10 minutes, until it is smooth and elastic. Cover it with a clean cloth and let it rest for about 30 minutes.
Assembling the ravioli:
Divide the dough in half and roll each half into a thin sheet on a lightly floured surface using a rolling pin.
Using a round cookie cutter or a glass, cut circles out of the dough.
Place a small spoonful of filling in the center of each dough circle.
Fold the dough over the filling to form a semi-circle and seal the edges well by pressing with your fingers. You can also use a fork to seal the edges.
Cooking the ravioli:
In a large pot of boiling salted water, drop the ravioli in small batches at a time.
Let the ravioli cook for about 4 to 5 minutes, or until they rise to the surface and the dough is cooked.
Serve the tofu, carrot, mushroom and kimchi ravioli hot, accompanied by soy sauce or chili sauce, if desired.
These dumplings are delicious, flavorful and full of Asian flavors. They make a satisfying vegetarian meal full of protein. Enjoy your food !