Steamed pasta pockets with shiitake mushroom and tofu filling and stir-fried vegetables

Steamed noodle dumplings with a spicy shiitake tofu filling meet crunchy wok-fried vegetables with sesame, soy sauce and sweet chili – an aromatic, vegetarian dish with Asian flavors.

Ingredients

1 tsp Turmeric
200 Owner
1 pinch of salt
200 g double-ground pasta flour (semolina or instant flour)
Pasta machine
steam sieve
100 g Shiitake mushrooms
50 g smoked tofu
1-2 tablespoons sesame oil
1-2 tbsp soy sauce
2 TL Sambal Olek
150 g sugar snap peas
150g fresh baby corn cobs
100 g asparagus
1 red and 1 yellow bell pepper
1 large carrot
4 stalks of spring onions
2-3 tablespoons sesame oil
2-3 EL Reissessig
2 tbsp soy sauce
3 EL Sweet Chillisauce
1 egg yolk
Coriander for sprinkling

Method

Whisk together turmeric, eggs, and a pinch of salt. Knead the mixture with flour to form a smooth and elastic pasta dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for about an hour.
Meanwhile, clean the shiitake mushrooms and dice them finely. Dice the smoked tofu as well. Sauté both together in hot sesame oil in a pan. Deglaze with soy sauce and stir in the sambal oelek. Remove the mixture from the pan and let it cool completely.
Roll out the pasta dough into long, thin sheets using a pasta machine. Cut the dough into approximately 8 x 8 cm squares. Place small mounds of the mushroom-tofu mixture in the center of each square. Brush the edges thinly with egg yolk and pinch all four points together in the center, then pinch the edges together as well. Place the filled pasta squares side by side in a steamer lined with parchment paper.
Trim and halve the sugar snap peas, baby corn, and Thai asparagus. Halve and deseed the bell peppers. Peel the carrots. Cut both into strips. Chop the spring onions.
Place a steamer basket over a suitably sized pot of boiling water and steam for about 8 minutes. Meanwhile, heat sesame oil in a wok. Stir-fry the vegetables in it for 3–4 minutes until crisp-tender. Finally, deglaze everything with rice vinegar and soy sauce and finish with sweet chili sauce. Arrange the vegetables and steamed dumplings on plates and sprinkle with freshly picked cilantro, if desired.

Turmeric

Salt

200 g

double-milled pasta flour (semolina or instant flour)

FILLING

100 g

Shiitakepilze

50 g

VEGETABLES

150 g

Sugar snap peas

150 g
100 g

ASIDE FROM THAT

Meanwhile, clean the shiitake mushrooms and dice them finely. Do the same with the smoked tofu. Fry both together in hot sesame oil in

Sauté in a pan. Then deglaze with soy sauce and stir in sambal oelek. Remove the mixture from the pan and let it cool completely.

Roll out the pasta dough into long, thin sheets using a pasta machine. Cut the dough into approximately 8 x 8 cm squares.

Cut the dough into small mounds. Place small spoonfuls of the mushroom-tofu mixture in the center of each dough piece. Brush the edges thinly with egg yolk.

and pinch all four points together in the middle, as well as the edges. Place the dumplings side by side in a pan with a

Place a steamer basket lined with baking paper.

Clean and halve the sugar snap peas, baby corn, and Thai asparagus. Halve and deseed the bell peppers.

Peel the carrots. Cut both into strips. Cut the spring onions into pieces.