1 cup whole wheat flour
1 cup brown rice flour
2 teaspoon olive oil
1/2 teaspoon salt
1/2 or more cup water
1 grated carrot
2 chopped green onions
3/4 cup finely chopped bok choy
3 Tablespoons **hoisin sauce
olive oil for frying (about 2 Tbsp) and hoisin sauce for dipping
Mix the flours, salt and oil and enough of the water to make a smooth pasta dough. Mix the chopped veggies with the hoisin sauce. Roll out the dough verrrry thin, spoon the veggie mix onto it and fill as if they were a ravioli filling. A ravioli maker is helpful. Put another very thin layer of pasta on top, and cut them into squares, sealing the edges. Boil the squares for 3 minutes .(If you don't get the pasta thin you may have to boil them longer.) In boiling , salted water. Then drain and saute the little veggie things as you would pirogis...or pirogies, or piroschies, or peerohgheez. O heck , then you just brown em up a little in the olive oil,if you want; and when they are cool enough, you eatem, dipping them in the extra hoisin sauce if you want.
**Check Veggies Unite! Glossary for hoisin sauce definition.