Dumplings are the best shared meal with friends and family, they are crispy on the outside and yummy in the inside. With it’s bite sizes it is truly a party meal. Packed with flavor and love, dumplings bring joy to everyone!
Including Golden Chlorella is the secret ingredient to make the dish stronger and a conversation starter! Since we are the only company to have such a vibrant color with the least effect to taste, for everyone that is vegan or non-vegan, should start consuming more sustainable proteins for a better future of our planet and ourselves.
Ingredients for mushroom and tofu stuffing:
- 300g firm tofu
- 200g button mushrooms
- 50g leek whites
- 20g fresh ginger
- 1/2 bunch of chives
- 20ml soy sauce
- 5g Starch
- 5g Golden Chlorella
- 5g sugar
- Salt pepper
Start with the ravioli dough:
- 210ml water
- 300g wheat flour
- Starch for rolling out the dough
Bring the water to a boil and gradually pour it over the flour, mixing with the help of a spatula.
Let the dough cool to room temperature for about 15 minutes.
Once cooled sufficiently, knead the dough until you obtain a smooth and homogeneous texture. Cover with a tea towel and let the dough rest while you prepare the stuffing.
Squeeze the tofu to extract the juice.
Chop the mushrooms, slice the leek white.
Sauté the sliced leek in sesame oil for 5 minutes to extract all the water from the vegetation and soften it—place in a salad bowl.
With the same pan, sauté the chopped mushrooms briskly with sesame oil for 4-5 minutes to evaporate the water from the vegetation and obtain a dry mass—place in the same bowl as the leek.
Peel and grate the ginger, finely chop the chives and crumble the tofu.
Mix everything and add the soy sauce, cornstarch, sugar, salt, and pepper.
Assemble and cooking the ravioli:
Divide the dough into 4 and roll each piece into a long sausage on a work surface sprinkled with cornstarch. Cut small pieces 3-4 cm long and flatten them into patties with your hands. Using a rolling pin, roll out into a disc shape.
Brush the edge of a disc with a bit of water using a paintbrush. Place a large tablespoon of filling in the disc center, then fold the edges in, pushing the air out and pressing firmly. Repeat until you finish the stuffing.
Place the ravioli as they die on a floured work surface.
In a sauté pan, heat 30ml of sunflower oil and brown the ravioli for 2-3 minutes. Be careful not to overlap them; otherwise, they may stick to each other.
Once the ravioli begin to color, pour in 50ml of water and immediately cover. Cook, 5 minutes until no water remains in the sauté pan.
Serve the ravioli hot with the sauce.
- 45ml rice vinegar
- 30ml light soy sauce
- 15ml sesame oil
- 1/2 lime juice
- 3gr sriracha-type chilli paste
- 5g chlorella
Combine all the ingredients in a bowl and enjoy!
Our recipe from Chef Benjamin collaboration.