Chinese Ravioli
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 250 ml water, lukewarm
- 350 g minced pork, lean
- 1 piece (s) ginger, the size a walnut
- 1 leek, thin
- 1 tablespoon soy sauce
- 1 tablespoon rice wine
- 1 tablespoon oil (sesame oil), dark
- 2 tablespoon vinegar (rice vinegar), dark (alternatively balsamic vinegar)
- salt
Print Recipe
Pin Recipe Instructions
- Mix the flour in a bowl with 250ml lukewarm water so that a smooth, firm dough is formed. Knead vigorously on a work surface until it has the consistency of pasta dough. Shape the dough into a ball, cover with a damp cloth and let rest for 1 hour.
- Finely chop the pork or turn it through the meat grinder. Peel the ginger, clean the leek and wash thoroughly. Chop both very finely. Thoroughly mix the pork with the salt, the rice wine, sesame oil and soy sauce, the ginger and the leek, and 50 ml of cold water. Divide the dough into portions and form a roll about 2.5 cm in diameter on a floured work surface. Cut the rolls into evenly sized pieces (about 50 pieces). Roll out the dough pieces with a rolling pin into round dough sheets. Keep turning the dough sheets a little and roll them out as round as possible. Place 1 teaspoon of filling in the middle of each of the pastry sheets. Fold the pastry sheets together and carefully press the edges together with a fork. Put the ravioli on a deep plate with a little water or in a bamboo steamer and cook in steam. The rice vinegar is served with it.
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