Chinese Ravioli
calories: high
category: pasta
cost: high
difficulty: high
preparation time: 90
Ingredients
For the dough:
Flour 280 gr.
Cold water 125 ml.
For the filling:
Fresh or frozen peeled shrimps 150 gr.
Finely minced pork 250 gr.
Chinese cabbage 400 gr.
Fresh onions sliced in thin rounds 6
Dry white wine 1 tablespoon
Salt 1 tablespoon
For the marinade:
Sesame oil 1 tablespoon
Maize oil 1 tablespoon
Dry white wine 1 tablespoon
Salt 1 tablespoon
Ground pepper 1 tablespoon
To season:
Soya sauce as required
Apple vinegar to taste
Oil flavored with chili as required
See our
Wine Tips
for your meals
Flour 280 gr.
Cold water 125 ml.
For the filling:
Fresh or frozen peeled shrimps 150 gr.
Finely minced pork 250 gr.
Chinese cabbage 400 gr.
Fresh onions sliced in thin rounds 6
Dry white wine 1 tablespoon
Salt 1 tablespoon
For the marinade:
Sesame oil 1 tablespoon
Maize oil 1 tablespoon
Dry white wine 1 tablespoon
Salt 1 tablespoon
Ground pepper 1 tablespoon
To season:
Soya sauce as required
Apple vinegar to taste
Oil flavored with chili as required
See our
Wine Tips
for your meals
Preparation Prepare the dough: Sieve the flour into a large bowl and add the water slowly until you can knead the dough by hand for a few minutes. Cover the bowl with a cloth and let it rest for 30 minutes.
Prepare the filling: Scald the fresh shrimps in boiling water, drain them and put a little of their water aside. (The frozen type are already ready for use.) Remove the black vein from the back part, cut them into fine strips and bathe them with wine. Wash the cabbage and remove the hard inner part. Cut it as finely as possible. Mix the cabbage with a tablespoon of salt and let it rest for 30 m.
Prepare the marinade: Mix the mince meat and together with the salt, the pepper, the two types of oil, the wine and the shrimp water until the mixture is smooth. Mix thoroughly for a few minutes then add the shrimps. Remove the excess water from the cabbage squeezing it slightly and add it to the mixture.
Prepare the ravioli: Divide the mixture into two parts on a surface with a little flour .Form 2 cylinders of about 2cm. in diameter. Cut them into slices of about 1.5 cm each and cover them with a cloth to stop them from getting too dry. Break off small pieces of dough and pull them out until the disks are thick enough to work with between your hands. Sprinkle them with a little flour and cut them using a wheel for smooth dough.
When all the disks are ready, Fill them with a teaspoon and a half of the mixture. Close them properly to form a half-moon shape. Go on until there are no ingredients left. Steam them in Chinese bamboo baskets covered with a cabbage leaf or boil in plenty of hot water, a little at a time, stirring to stop them from sticking to the bottom. They should come to the top after about 8 to 10 minutes. Serve them hot seasoned with soya sauce, vinegar and chili oil. The Chef's tips Tea in China is drunk in abundance at all times and during meals as well. As for the wine to be drunk with this dish, select a dry white wine such as Tocai Friulano be used for cooking and drinking. Curiosity There is a Chinese saying that goes: Cooking vegetables without oil is like leaving a baby who is crying without milk. Oil may be used in many different and numerous ways.
Prepare the filling: Scald the fresh shrimps in boiling water, drain them and put a little of their water aside. (The frozen type are already ready for use.) Remove the black vein from the back part, cut them into fine strips and bathe them with wine. Wash the cabbage and remove the hard inner part. Cut it as finely as possible. Mix the cabbage with a tablespoon of salt and let it rest for 30 m.
Prepare the marinade: Mix the mince meat and together with the salt, the pepper, the two types of oil, the wine and the shrimp water until the mixture is smooth. Mix thoroughly for a few minutes then add the shrimps. Remove the excess water from the cabbage squeezing it slightly and add it to the mixture.
Prepare the ravioli: Divide the mixture into two parts on a surface with a little flour .Form 2 cylinders of about 2cm. in diameter. Cut them into slices of about 1.5 cm each and cover them with a cloth to stop them from getting too dry. Break off small pieces of dough and pull them out until the disks are thick enough to work with between your hands. Sprinkle them with a little flour and cut them using a wheel for smooth dough.
When all the disks are ready, Fill them with a teaspoon and a half of the mixture. Close them properly to form a half-moon shape. Go on until there are no ingredients left. Steam them in Chinese bamboo baskets covered with a cabbage leaf or boil in plenty of hot water, a little at a time, stirring to stop them from sticking to the bottom. They should come to the top after about 8 to 10 minutes. Serve them hot seasoned with soya sauce, vinegar and chili oil.
