Photography recipe
Fotografía Chef

 

METHOD 

  1. Put the spinach and salt in a bowl; press firmly to obtain the juice, set aside.
  2. Mix the flour in a bowl with 1 spoonful sesame oil, pork stock and the green juice from the spinach. Knead, then leave the dough to sit for 20 minutes; cover with a cloth. Use a rolling pin to spread the dough; stretch fully, then cut 10x10 cm squares...

+

 

METHOD 

  1. Put the spinach and salt in a bowl; press firmly to obtain the juice, set aside.
  2. Mix the flour in a bowl with 1 spoonful sesame oil, pork stock and the green juice from the spinach. Knead, then leave the dough to sit for 20 minutes; cover with a cloth. Use a rolling pin to spread the dough; stretch fully, then cut 10x10 cm squares in the dough. 
  3. The filling: mix the chopped Chinese cabbage (here for a little added crunchiness) with white pepper, sesame oil and a little marinaded tofu. Scramble the eggs in a pan – do not let them set too much. Set a little aside for decoration and add the rest to the mix with the chopped mushrooms and chopped fresh bamboo.
  4. Stuff the pasta squares and make pasties; seal the edges firmly with your fingers.
  5. Put water on to boil; once boiling, add in the jiaozi; leave to boil for 2 minutes, then remove from the water.
  6. Serve with a drizzle of garlic vinegar (10 cloves of garlic are left in vinegar for a week, until they turn blue) and a little scrambled egg on top with thin slices of summer truffle.

 

-

Ingredients 4 persons
  • DOUGH/GREEN PASTA
  • 12-14 sheets
  • 400 g spinach
  • sea salt
  • 1 tbsp. sesame oil
  • 200 g wheat flour
  • 100 ml pork stock
  • FILLING
  • 2 Chinese fritters (youtiao) (chopped)
  • 1/2 Chinese cabbage (chopped)
  • 3 wood ear mushrooms (boiled)
  • 2 eggs (beaten)
  • 1 tbsp. soy sauce
  • 50 g marinated tofu
  • 50 g spring onion (chopped)
  • 100 g fresh bamboo shoots (diced)
  • Salt.
Recipes. The Cook & Chef Institute