Mushroom sage Swabian ravioli
- Vegan - Lactose free
Preparation time: 60 minutes - Difficulty: easy
- 4 branches of parsley
- 125 g white mushrooms
- 125 g brown mushrooms
- 2 tbsp yeast flakes
- 2x1 tsp salt
- 1 tbsp sage
- 400 g flour
- 200 ml water
First, fry the mushrooms in the pan. Then put them in a blender with the rest of the ingredients (parsley, sage, yeast, 1 tsp. salt) and mix them for a short time to get a porridge-like consistency.
This should not be too liquid.
Preparation of the dough:
Put the flour in a bowl, add the salt and the water.
The dough is now kneaded until it is smooth. The dough can then be processed immediately.
This is now rolled out thinly (about 1mm thick).
Next, circles are cut out of the dough with a cup. Now the filling is placed in the center of the dough discs.
Some skill is required when folding the dough. If possible, the filling should not slide to the edge so that it does not spill out of the dumpling during frying.
You can also brush the edges of the dough with a little water to prevent the edges from cracking.
After folding, the edges that are on top of each other must be pressed together, e.g. with a fork.
Now we have several ways to cook the dumplings, which are also called dim sum or jiaozi in the Asian region.
They can be pan-fried, which gives them a crispy exterior, or we can cook them in water like noodles.
However, we can also get a soft corn dumpling by cooking them in a steamer.