Jiaozi aux Légumes (Raviolis Chinois)

Toss the chopped cabbage with the salt and leave it for 15 minutes, then squeeze out as much liquid as you can with your hands. This keeps the filling from going soggy.

• 300g napa cabbage
• 1 tsp salt

✅ C'est prêt quand : cabbage looks limp and a lot of liquid has drained out

In a large bowl, combine the squeezed cabbage, shiitake, carrot, tofu, chives and ginger. Add the soy sauce, rice wine, sesame oil, white pepper and cornflour and mix well with a spoon or your hands.

• 300g (squeezed) napa cabbage
• 6 shiitake mushrooms
• 1 carrot
• 200g firm tofu
• 1 bunch garlic chives
• 2 tsp ginger
• 2 tbsp soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tbsp sesame oil
• ½ tsp white pepper
• 1 tsp cornflour

✅ C'est prêt quand : everything is evenly coated and holds together when pressed