Steamed ravioli, is a dough with meat or shrimp filling. You are certainly thinking like me, when Chinese restaurants were open you did not go there often to eat.
Definitely because there was no Chinese food there.
Now that they are closed you have more desire than before eating a nice portion of Steamed Ravioli.
This delicacy is highly appreciated by the whole world, however, of Chinese origin but also prepared by Japan and Korea, with different names such as Jiaozi, Gyoza.
Ravioli al Vapore (Jiaozi) consiste in un ripieno di carne macinata (preferibilmente di maiale). Puo essere fatto anche con verdure e con gamberi all’interno di un involucro di pasta molto sottile. Che viene quindi sigillato premendo sulle sue estremità e può essere cotto (al vapore), bollito o fritto.
Now let's see how to prepare these delicious Chinese Ravioli.
Pronto in 40 min – Porzione: 4 perone
We are also on: Youtube Brazilian Recipes
Other recipes with Chinese food there find it here
Ingredients
- - FOR MIXTURE -
- 400 gr type 00 flour
- 200 ml water
- 1 tbsp seed oil
- Salt to taste
- - FILLED WITH MEAT -
- Savoy cabbage to taste
- 1 leek
- 300 gr ground pork
- fresh ginger to taste
- Coriander seeds to taste
- Soy sauce to taste
- You can not use rice wine to taste
Method
Step 1
Boil the leek and cabbage leaves.
Step 2
While we wait, we prepare the dough: add the flour, warm water, oil and salt. Knead with your hand for a few minutes then form a ball and let it rest for about 15 minutes, inside the oven that is turned off.
Step 3
Let's go back to the filling: Drain the leek and savoy cabbage, finely chop them together with the coriander, then add the pork.
Step 4
Cut and peel a piece of ginger, cut it finely and add it to the meat filling. Add a little soy sauce and rice wine.
Step 5
Let's go back to the dough: Roll out the dough into a cylinder-shaped shelf and cut into rings. Then mash each wheel into a disc (no more than a millimeter thick, about 7 cm in diameter).
Step 6
Put the disc in one hand, add the filling and close it with your thumb and forefinger and squeeze the edges making it the classic Chinese ravioli.
Step 7
Coat them with some raw cabbage leaves in your steamer. Gently lay the ravioli in the leaves and steam for about 15 minutes.
Step 8
N / B: Dough always keep it covered with a damp bread. Take the portion that you are working on the rest and keep it covered until you have worked it all.
N / B: You can steam them ravioli as per recipe or in these other two ways:
- Bolliti: mettete a riscalda in un pentolone grande l’acqua con il sale a piacimento e quando comincia a bollire i ravioli attendete 5 minuti e tirateli fuori.
- Fritti: In una padella mettete i ravioli e aggiunge mezzo centimetro d’acqua e coprite con il coperchio, dopo 5 minuti togliete il coperchio e fatte evaporare l’acqua aggiungete un filo d’olio fate rosolare il ravioli ed è pronto.
