Ravioli in salsa piccante alle arachidi

Ingredienti

• 1 package dumpling wrapper (thaw to room temperature)
• 5 cups shredded cabbage
• 1/2 cup shredded carrot
• 1/2 cup chopped King oyster mushrooms (or any low moisture mushrooms)
• 1/2 cup finely chopped jicama (for texture (optional))
• 2 teaspoons minced garlic
• 2 teaspoons minced ginger
• 1 tablespoon light soy sauce/tamari
• 1 tablespoon mushrooms stir fry sauce
• 1/2 cup chunky nut butter
• 3 tablespoons light soy sauce/tamari
• 2 tablespoons Chenkiang vinegar
• 1 tablespoon toasted white sesame seeds
• 1 tablespoon chili oil with sediment
• 1 teaspoon grated ginger
• 1 teaspoon maple syrup

Preparazione

1. 1

   --- Dumpling ---

2. 2

   To prepare the filling, heat a non-stick pan with 1 tablespoon oil, sauté ginger and garlic until fragrant.

3. 3

   Then add in carrot, mushrooms, cabbage, jicama and stir fry until cabbage starts to wilt. Seasoned with sauce and adjust taste accordingly.

4. 4

   Place mixture on a sieve over a bowl and squeeze as much liquid out as possible then add in chopped cilantro.

5. 5

   To make the dumplings, place a wrapper on one palm and wet the side with water. Then, spoon about 1 tablespoon mixture and place it in the middle of the wrapper. Bring both sides together and press to seal tightly to remove as many air bubbles as possible.

6. 6

   To cook dumplings, bring a deep shallow pot with water to boil. While water is boiling, drop dumplings in slowly using a slotted spoon (cook in few batches).

7. 7

   Let dumplings cook until they float up and let afloat for 30 seconds to 1 minute or until the wrapper turns translucent. To serve, ladle dumplings to a bowl and pour the sauce over.

8. 8

   --- Spicy nut sauce ---

9. 9

   Whisk sauce ingredients in a bowl until all incorporated.