120 g water (warm)
250 g plain flour, plus extra for dusting
20 g olive oil
pinch of salt
1 jar EPRONTO Seitan Ragu` 250 g
Breadcrumbs: 2 to 4 Tbsps, roughly
Fine sea salt
Bowls, rolling pin, cookie cutter, ravioli mould. In this case I am using a dumpling mould 6 cm diameter. Frying pan.
In a bowl, or in a food processor, mix water, flour, pinch of salt, and olive oil, until you have a smooth and elastic dough. Wrap it in cling film and set aside to rest for 30’ at room temperature.
Meanwhile, prepare the filling: in a bowl pour the content of a jar of EPRONTO Seitan ragu, and enough breadcrumbs to absorb all the liquid, and a pinch of salt. The result must be a dry but still soft mixture.
When the dough has rested, take half of it, shape it in a log, 3 to 4 cm thick, and cut it in 12 pieces. Roll each piece and with a cookie cutter cut a circle, 6 cm diameter.
Dip the mould in a small bowl full of flour, place the circle in the mould, put a teaspoon filling in the middle, close the mould firmly to create the raviolo, or dumpling. Put it aside on a well floured (use corn starch to avoid dumplings sticking together) tea towel. Use the scraps to obtain more ravioli or dumplings.
When finished, use the second half of the dough and repeat it all.
You can obtain up to 40 pieces.
You can now cook your dumplings: in a pan pour a bit of vegetable oil, and fry them, 2 minutes per side, until slightly golden on both sides; Add a bit of water, cover and let to steam for 3 minutes. It is possible to cook in batches, it depends on the size of your pan. Serve hot.
I love them served with a caramelised onion sauce and vegetables.