Peking Ravioli (Pan Fried Dumplings)
The name might puzzle you at first. Peking Ravioli sounds like a confused fusion of Italian and Chinese cuisines, yet this dish holds a special place in
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Cooking tools:
- Rolling pin
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Stove
- Spatula
- Spoon
- Plate
- Serving bowl
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
Ingredients
- 250 g plain flour
- 125 ml warm water
- Pinch of salt
- 250 g minced pork (preferably with a little fat)
- 2 spring onions (finely chopped)
- 2 tbsp Chinese chives (finely chopped (optional but traditional))
- 2 tsp grated fresh ginger
- 2 cloves garlic (minced)
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- ¼ tsp white pepper
- 2 tbsp vegetable oil
- 100 ml water (for steaming during frying)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- Pinch of chilli flakes (optional)
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