Still a Chinese-inspired dish that I love: Chinese dumplings pork plate. Here too, the recipe, really easy and very satisfying, is taken from the book by Ken Hom's Chinese kitchen’ (Guido Tommasi Publisher), but I made two changes: rather than prepare a paste of flour and water, I made a thin egg pastry worthy of the best Italian tradition. For the rest, I seared the stuffing before cooking, because I'd rather have the absolute certainty that the pork is cooked, where the original recipe stipulates the same ingredients in the stuffing, but raw. In any case, If you want you can not cook the meat and make dough in original version by kneading 275 grams of flour 00 with 250 ml of boiling water.
Ingredients for about 20 dumplings:
- 250 grams of egg noodles (for the recipe click here)
- a paste made with 275 grams of flour 00 and 250 of boiling water
- 225 grams of minced pork
- 170 grams of cabbage or cabbage, finely chopped
- 2 teaspoons grated fresh ginger
- 1 clove garlic, minced
- 1 fresh spring onion, finely chopped
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon dry Sherry or port
- salt and pepper
- little water, If you have it, of chicken soup
- extra virgin olive oil as required
for the sauce
- 4 tablespoons soy sauce
- 1 tablespoon rice vinegar or white wine vinegar
- 1 tablespoon of extra virgin olive oil
- a chili pepper finely sliced
For the egg pasta followed the recipe here, If you decide to make the dough original, mix the flour with water until dough is smooth and elastic, then wrap it in plastic wrap and leave to rest for one hour.
While the ravioli dough rests, prepare the filling by placing in a bowl the minced pork, the cabbage, the spring onion, garlic, sugar, soy sauce, the port, sesame oil, the ginger and mix everything. Season with salt and pepper, so if you want to do what I did, scald the filling in a hot pan with a drizzle of extra virgin olive oil, You can also use it to raw.
Roll out the dough into a thin sheet (about 2-3 mm) and derive from the rounds of about 6 centimeters in diameter puff. Put a teaspoon of mixture in the center of each disc and fold it back on itself in a Crescent shape, brushing the edges with a little water to seal well and then pressed between your fingers or with the prongs of a fork.
Heat a non-stick pan, Add a drizzle of extra virgin olive oil and lay the ravioli. Lower the heat and cook for 2 minutes, until they are golden, then turn them and add a little hot water or chicken broth: cover and cook for 10 minutes, until the liquid is absorbed.
Serve the ravioli with the sauce by whisking together all ingredients together and enjoy your meal!