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04/02/2022
STEAMED CHINESE RAVIOLI
STEAMED CHINESE RAVIOLI
饺子
INGREDIENTS
FOR THE DOUGH (18 RAVIOLI):
00 flour 250 g
Water (warm) 115 g
One pinch of salt
FOR THE STUFFING:
Ground pork 250
Cabbage 80 g
Fresh spring onion 30 g
Water 40 g
Rice wine 10 g
Soy sauce 2 teaspoon
Salt
White (or black) pepper
PREPARATION
To make the steamed Chinese ravioli, first prepare the dough:
Put the flour into a bowl,
Add a pinch of salt,
Pour the warm water slowly,
Start mixing with the chopsticks,
Continue to knead with your hands to, compact the ingredients,
Transfer the mixture onto the floured work surface and form a loaf,
Place the loaf in a bowl, cover with a cloth and let it rest for 30 minutes in a cool place.
In the meantime, we do the stuffing:
Chop the spring onion,
Do the same with the cabbage,
Transfer the chopped spring onion and cabbage to a large bowl,
Add minced meat,
Add soy sauce,
Add salt and pepper,
Add the rice wine and the water,
Mix everything,
Let it rest for 10 minutes.
There are 2 ways to work the dough, one traditional and one more modern. We show you the traditional method: form a small snake of dough on the floured surface and cut it into pieces of about 2 cm.
Add a little more flour and crush the pieces of dough with the palm of your hand to create circles.
Then use a rolling pin to thin only the edges of the dough circles, while with the other hand you rotate it.
In this way it will be thicker in the center and thinner at the edges. At this point you can form the ravioli: place a disc of dough on the palm of your left hand and spread a little filling in the center with the help of a knife.
Place your finger on one side of the disc and the other fingers on the opposite side, then pinch the edges together with the fingers of the right hand going from the raviolo.
When you have closed all the ravioli, proceed with cooking: you can use a normal steamer or one made of bamboo.
Line the bottom with a cabbage leaf, breaking the sides slightly to make it flatter, then place the ravioli well spaced on top.
Bring the water to a boil, then lower the fire and cover.
Cook for about 8 minutes. Then enjoy it!
Diego, Veronica X., Etienne P., Anna L.
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