Ingredients for four people:
For the dough:
¤ 250 g of bread flour
¤ 1 teaspoon salt
¤ 150 ml warm water
For ease you can buy the wrappers facts.
Filling:
¤ 250 g of white cabbage pakchoi or
¤ 2 large carrots
¤ 4 spring onions or 1 onion normal
¤ 150 g shiitake mushrooms or mushrooms
¤ 200 g of soybean seeds
¤ 3 tablespoons olive oil
¤ 3 tablespoons rice wine or sherry
¤ 4 tablespoons soy sauce
¤ and pepper salt to taste
¤ 1 tablespoon ground ginger or grated lemon
¤ 2 tablespoons toasted sesame seeds
¤ 1 egg
¤ Olive oil for frying
¤ 100 g ground chicken breast (optional)
¤ 100 g peeled shrimp (optional)
How to make the recipe:
Knead the flour with water and salt until dough is elastic. Cover with a damp cloth and let stand 2 hours. Roll out the dough on a floured surface to form a thin sheet and cut into 8 rectangles of equal size.
Wash and cut all vegetables very fine. Heat the wok or skillet and add oil. Saute the vegetables, add rice wine and soy sauce and saute a few minutes. Integrate the germs washed. Season with pepper, ginger and sesame seeds.
Cool slightly and spread the filling in the boxes of pasta. Fold the edges of the long ends of the rectangles and rolled the rolls by the narrow side. To ensure closure of the rolls, brush edges with egg white and press them.
Clean wok and heat the oil. Fry rolls in batches, about 8 minutes, until browned. (Brown on all sides). Remove and leave on a tray with kitchen paper to absorb the oil. Eat before cooling.
Note: Remember to put the shiitake mushrooms in water about 30 minutes before using to soften. Also if you prefer more light can bake them. If you have decided to include shredded chicken or shrimp, frying these before adding the vegetables.