Meat Steamed Ravioli2020-03-30
- Servings: 4
- Prep Time: 25m
- Cook Time: 15m
- Ready In: 40m
Average Member Rating
(5 / 5)
7 People rated this recipe
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.
Steamed Ravioli (Jiaozi) consists of a filling of minced meat (preferably pork). It can also be made with vegetables and prawns in a very thin pasta wrap. Which is then sealed by pressing on its ends and can be cooked (steamed), boiled or fried.
Now let's see how to prepare these delicious Chinese Ravioli.
Ready in 40 min - Portion: 4 people
We are also on: Youtube Brazilian Recipes
Other recipes with Chinese food there find it here
- - 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
Boil the leek and cabbage leaves.
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.
Let's go back to the filling: Drain the leek and savoy cabbage, finely chop them together with the coriander, then add the pork.
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.
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).
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.
Coat them with some raw cabbage leaves in your steamer. Gently lay the ravioli in the leaves and steam for about 15 minutes.
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:
- Boiled: heat the water with the salt to taste in a large pot and when it starts to boil the ravioli wait 5 minutes and take them out.
- Fried: In a pan put the ravioli and add half a centimeter of water and cover with the lid, after 5 minutes remove the lid and let the water evaporate add a drizzle of oil brown the ravioli and it's ready.