Friday, January 27, 2012

Chinese Ravioli (Jiaozi)

500 g ground pork
2 tbsp minced fresh ginger
6 scallions (or 1 thin leek), minced
1 1/2 tbsp soy sauce
1 1/2 tbsp rice wine
1 1/2 tsp sesame oil
35-50 wonton wrappers
Zhejiang vinegar (black rice vinegar) (or Aceto balsamico) for serving

Mix together pork, ginger, scallions, soy sauce, rice wine, oil, 1 dash salt, and 75 ml cold water. Place about 2-3 tsp filling in the middle of each wonton wrapper, brush the edges with water and fold over. (You can make half-moon shapes if using round wrapper, or little bundles or triangles or rectangles with square wrapper or....) Bring a large pot of water to a boil. Add a batch of ravioli and bring to a simmer. The ravioli are done when they rise to the surface. Remove ravioli with a slotted spoon and let drain. Serve with black rice vinegar for dipping.

(adapted from "Die echte chinesische Küche" by Liu Zihua and Uli Franz)

1 comment:

  1. I love dumplings and these look delicious, and totally doable!