This dish will be a good hot snack, it is suitable for those who allow themselves to be pampered with seafood during the post. If you don’t like seafood, you just need to exclude them from this recipe, and double the number of mushrooms.
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You will need
- - 300 g of sea platter;
- - 200 g of white cabbage;
- - 200 g shiitake or champignons;
- - 2 onions, 1 carrot;
- - 1 glass of flour;
- - 1/2 cup of water;
- - 1 cm of ginger root;
- - 1 tbsp. a spoonful of olive oil, lemon juice;
- - salt, red pepper, frying oil.
Instruction manual
1
Sift the flour into a deep bowl, add salt, gradually pour water and knead the steep dough. Add olive oil, knead well again, set the dough aside for 40 minutes, covering the bowl with a towel.
2
Prepare the filling. Peel and finely chop the filling, grate the carrots, fry the vegetables together until cooked. Chop cabbage into thin short strips.
3
Fry seafood platter in vegetable oil for 3-4 minutes. Salt and pour lemon juice, transfer to a plate and let cool. When the seafood has cooled, cut them into small pieces.
4
Straw mushroom caps, fry in vegetable oil with soy sauce for 3 minutes. Mix mushrooms with seafood, cabbage, fried onions and carrots. Add the grated ginger root, salt and pepper to taste - the filling should turn out pretty sharp.
5
Cut small pieces from the dough, roll them on a table sprinkled with flour to make thin cakes. Put 1 tablespoon of the filling on each cake, gently pinch the edges. The form can be any, but the snack in the form of tubes looks more beautiful.
6
Fry the prepared "Tubules" with vegetables and seafood in heated vegetable oil for 2 minutes on each side. Serve them hot by pouring soy sauce or serving it separately.