Krill Ravioli

Name: Krill Ravioli
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Flour; 200g Krill; 130g Cold water; 4s Chives; a little salt; a little olive oil

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

In addition to doing more outdoor sports, feeling the fresh air of nature, getting more vitamin D in the sun, and eating light and nutritious. Baby food supplements must be exquisite, protein and carbohydrates must not be less, soft but not hard, but also less salt and oil. Therefore, small wontons are the first choice. If you make a lot of it at once, you can freeze it quickly, and it's convenient to eat and take at any time for breakfast or dinner.
Although my son is older, he is still in the stage of growing his body. The children also like to eat food with stuffing and soup. They wrapped a pot of thin-skinned and big stuffed wontons. After the little guy came back from school, he ate two big bowls. Now I don’t even have to make soup! The stuffed wontons are put into a bowl, and seasonings such as chives, coriander, seaweed, chili vinegar, etc. can be added according to the taste.

Ingredients

250g Flour
200g Krill
130g Cold Water
4s Chives
a little Salt
a little Olive Oil

Krill Ravioli

1. Put the flour and cold water into the bread bucket, start the bread machine and knead for 10 minutes; cover with a damp cloth and use it for 20 minutes;

2. Cut the krill into small pieces, add chopped shallots and a little salt to mix evenly. At this time, the shrimp has not completely defrosted, and let stand for 5 minutes;

3. When the shrimps are all defrosted, pour a little olive oil, stir well and set aside;

4. Take out the dough and roll it into a thin, large piece. The thinner the dough, the better. Sprinkle flour or starch to prevent adhesion;

5. Use a knife to cut into even-sized squares, and the very invisible leftovers can finally be gathered together and rolled into dough again;

6. Take a piece of dough, dip your fingers in cold water in the middle and draw a circle, put an appropriate amount of krill filling on it;

7. Then squeeze it to make the dough with cold water stick together, and a small wonton is ready;

8. It can be boiled in water, or oil-free bone broth or chicken broth and duck soup; when it is poured into a bowl, sprinkle a little chives or add seasonings according to the taste.

Tips:
1. Wonton wrapper dough should be hard rather than soft, it can be rolled out only after moisturizing, the thinner the better;
2. The krill can be directly thawed and used, and there is no need to clean it separately. Don't put soy sauce in the filling to prevent the umami taste of the shrimp.