THENGREDIENTS X 4:
For the dough:
150 g flour 00
70 ml water
salt.
For the stuffing:
180 g minced pork
1 spring onion (the green part)
rice wine
salt, white pepper.
For the broth:
romaine lettuce
spring onion (green part)
4 tablespoons of soy sauce (optional)
4 tablespoons of sesame oil
salt, white pepper.
Wonton soup. Recipe by Giada Zhang, photo @Gian Marco Folcolini, taken from “In the kitchen with Mulan” (Mondadori).
Method
For the ravioli dough, pour the flour into a bowl, add a pinch of salt and water. Work the ingredients with your hands, first in the bowl and then on the work surface, until the mixture is homogeneous, hard and compact. Transfer the dough to the bowlcover with cling film and let it rest at room temperature for about 10 minutes.
Dedicate yourself to the filling: put the minced meat in a bowl and add the green part of a chopped onion, the rice wine, salt and pepper. Stir to mix well.
Take the dough and divide it into 2 partsthen roll them out with a rolling pin on the floured surface and, using the dough sheeter machine, create very thin sheets, taking care to flour them gradually.
Obtain squares of 8-10 cm per side from each sheet. Place a square of dough on the palm of your hand and spread a teaspoon of filling in the center, taking care to leave the edges free, then fold the square to form a triangle.
Fold the base of the triangle further to seal the filling inside. Turn the two ends of the base over and overlap them, helping yourself with a little water to make them adhere well to each other. The first ravioli is ready! Repeat the same operation for all the others.
After completing the wontons, proceed with cooking: bring a pot of water to the boil and cook the ravioli for 4-5 minutes. Meanwhile, prepare the broth directly in serving dishes: put a pinch of salt, a pinch of pepper and 2 ladles of boiling water in each bowl. Add some lettuce cut into strips.
Then drain the ravioli, put them on the plate and add the chopped spring onion. Finally, season with sesame oil and, if you wish, also with soy sauce.
“In the kitchen with Mulan” by Giada Zhang (Mondadori).
Three generations in the kitchen
Journey to the (re) discovery of Chinese cuisine. From baozi with pork to chicken with almonds, to sautéed vegetables. In the kitchen with Mulan (Mondadori) by Giada Zhang collects the best fifty recipes, the real ones, handed down from mother to daughter, and many suggestions. A treasure of curiosity and taste of the Orient that we love.
The décor idea
A ceramic plate with lively graphics, the auspicious coins of good luck, a background in nuance with the soup that is already tricolor. There mise en place for this classic of Chinese cuisine it is a clear homage to the country of origin. Try to replicate.
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