Doppio Crystal Ravioli with Mala Brown Butter Sauce
Doppio Crystal Ravioli with Mala Brown Butter Sauce
Ingredients
For the Wrapper Dough
- 100 g tapioca starch
- 100 g wheat starch
- 180 g boiling water
For the Tofu Mushroom Spinach Filling
- 2 blocks firm tofu
- 1/4 cup frozen defrosted spinach
- 150 g shiitake mushroom, minced
- 1/2 teaspoon minced garlic
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch
For the Prawn Paste Filling
- 200 g frozen prawns, defrosted
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon sesame oil
For the Mala Brown Butter Sauce
- 200 g butter
- 1 Mala hot pot base
- 1 part white vinegar, for sweetened vinegar
- 1 part sugar, for sweetened vinegar
Instructions
- 1
Combine the 100g tapioca starch and 100g wheat starch in a large bowl. Pour in all of the 180g boiling water and stir immediately to par-cook the mixture. Continue stirring until a cohesive dough is formed.
⏱️ 5 min
- 2
Remove the dough from the bowl and knead it on a clean surface until it is smooth and pliable. Quarter the smooth dough and roll each quarter into logs. Wrap the dough logs tightly in cling film to prevent them from drying out while you prepare the fillings.
⏱️ 10 min
- 3
For the Tofu Mushroom Spinach Filling: Combine the 2 blocks firm tofu, 1/4 cup frozen defrosted spinach, 150g minced shiitake mushroom, 1/2 teaspoon minced garlic, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1 tablespoon cornstarch in a bowl. Mix thoroughly until a sticky, well-combined mixture is formed. Transfer this filling into a piping bag.
⏱️ 15 min
- 4
For the Prawn Paste Filling: Combine the 200g defrosted frozen prawns, 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon sesame oil in a blender. Blend until a pale, emulsified paste is formed. Transfer this paste into a separate piping bag.
⏱️ 10 min
- 5
To assemble the dumplings: Take one portion of the dough and dust your work surface and rolling pin with wheat starch to prevent sticking. Roll the dough out until it is 1-2mm thick. Use a knife or pastry wheel to trim any jagged edges, creating an even rectangular sheet of dough.
⏱️ 5 min
- 6
Pipe about 2cm lengths of the tofu mushroom spinach filling along one long side of the rectangular dough, leaving at least 1cm between each portion. Repeat this process with the prawn paste filling on the parallel long side of the rectangular dough, also leaving at least 1cm between each portion.
⏱️ 5 min
- 7
Carefully coil both long ends of the dough inwards towards the center, covering the fillings to form a 'dumpling log' with two parallel rolled sections. Use a skewer to poke relief holes along the center line where the two coiled sections meet, to release any trapped air bubbles.
⏱️ 5 min
- 8
Press firmly along the length of the coiled dough to separate and secure each individual dumpling. Use a pasta cutter or knife to release and cut the individual dumplings from the log. Repeat steps 5-8 with the remaining dough and fillings.
⏱️ 10 min
- 9
Prepare a steamer by lining the rack with parchment paper. Place the assembled dumplings on the steamer rack, ensuring they are not overcrowded. Steam on medium heat for approximately 7 minutes, or until the skins of the dumplings become translucent.
⏱️ 7 min
- 10
While the dumplings are steaming, prepare the sauce. Add 200g butter to a saucepan on medium heat. Let the butter bubble and cook until it turns a rich brown color and smells nutty. Add the 1 Mala hot pot base to the browned butter and continue cooking, stirring frequently, until the sauce becomes extremely fragrant.
⏱️ 8 min
- 11
Prepare the sweetened vinegar by combining equal parts white vinegar and sugar in a small bowl and stirring until the sugar dissolves. Spoon the prepared Mala brown butter sauce onto your serving plates. Drizzle the sweetened vinegar over the sauce. This step is imperative as it prevents the crystal skin of the dumplings from sticking to the plate.
⏱️ 5 min
- 12
Carefully place the steamed dumplings onto the plates, over the sauce and drizzled sweetened vinegar. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Doppio Crystal Ravioli with Mala Brown Butter Sauce
For the Wrapper Dough
- 100 g tapioca starch
- 100 g wheat starch
- 180 g boiling water
For the Tofu Mushroom Spinach Filling
- 2 blocks firm tofu
- 1/4 cup frozen defrosted spinach
- 150 g shiitake mushroom, minced
- 1/2 teaspoon minced garlic
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch
For the Prawn Paste Filling
- 200 g frozen prawns, defrosted
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon sesame oil
For the Mala Brown Butter Sauce
- 200 g butter
- 1 Mala hot pot base
- 1 part white vinegar, for sweetened vinegar
- 1 part sugar, for sweetened vinegar
Instructions
- 1
Combine the 100g tapioca starch and 100g wheat starch in a large bowl. Pour in all of the 180g boiling water and stir immediately to par-cook the mixture. Continue stirring until a cohesive dough is formed.
⏱️ 5 min - 2
Remove the dough from the bowl and knead it on a clean surface until it is smooth and pliable. Quarter the smooth dough and roll each quarter into logs. Wrap the dough logs tightly in cling film to prevent them from drying out while you prepare the fillings.
⏱️ 10 min - 3
For the Tofu Mushroom Spinach Filling: Combine the 2 blocks firm tofu, 1/4 cup frozen defrosted spinach, 150g minced shiitake mushroom, 1/2 teaspoon minced garlic, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1/2 teaspoon salt, 1/2 teaspoon sugar, and 1 tablespoon cornstarch in a bowl. Mix thoroughly until a sticky, well-combined mixture is formed. Transfer this filling into a piping bag.
⏱️ 15 min - 4
For the Prawn Paste Filling: Combine the 200g defrosted frozen prawns, 1 teaspoon salt, 1 teaspoon sugar, and 1 tablespoon sesame oil in a blender. Blend until a pale, emulsified paste is formed. Transfer this paste into a separate piping bag.
⏱️ 10 min - 5
To assemble the dumplings: Take one portion of the dough and dust your work surface and rolling pin with wheat starch to prevent sticking. Roll the dough out until it is 1-2mm thick. Use a knife or pastry wheel to trim any jagged edges, creating an even rectangular sheet of dough.
⏱️ 5 min - 6
Pipe about 2cm lengths of the tofu mushroom spinach filling along one long side of the rectangular dough, leaving at least 1cm between each portion. Repeat this process with the prawn paste filling on the parallel long side of the rectangular dough, also leaving at least 1cm between each portion.
⏱️ 5 min - 7
Carefully coil both long ends of the dough inwards towards the center, covering the fillings to form a 'dumpling log' with two parallel rolled sections. Use a skewer to poke relief holes along the center line where the two coiled sections meet, to release any trapped air bubbles.
⏱️ 5 min - 8
Press firmly along the length of the coiled dough to separate and secure each individual dumpling. Use a pasta cutter or knife to release and cut the individual dumplings from the log. Repeat steps 5-8 with the remaining dough and fillings.
⏱️ 10 min - 9
Prepare a steamer by lining the rack with parchment paper. Place the assembled dumplings on the steamer rack, ensuring they are not overcrowded. Steam on medium heat for approximately 7 minutes, or until the skins of the dumplings become translucent.
⏱️ 7 min - 10
While the dumplings are steaming, prepare the sauce. Add 200g butter to a saucepan on medium heat. Let the butter bubble and cook until it turns a rich brown color and smells nutty. Add the 1 Mala hot pot base to the browned butter and continue cooking, stirring frequently, until the sauce becomes extremely fragrant.
⏱️ 8 min - 11
Prepare the sweetened vinegar by combining equal parts white vinegar and sugar in a small bowl and stirring until the sugar dissolves. Spoon the prepared Mala brown butter sauce onto your serving plates. Drizzle the sweetened vinegar over the sauce. This step is imperative as it prevents the crystal skin of the dumplings from sticking to the plate.
⏱️ 5 min - 12
Carefully place the steamed dumplings onto the plates, over the sauce and drizzled sweetened vinegar. Serve immediately and enjoy!
⏱️ 2 min