18 September, 2016
Pork Chinese Dumplings – Peking Ravioli
Its been a little while since I got new recipe up and posted. However, this one is suddenly one of the kids favorites. After paying $7 for 6 Peking Ravioli at the local Chinese restaurants I figured I could make them just as easily. What follows is my recipie for the dumplings. I haven’t tried making the wrappers from scratch yet because its just so easy to buy the pre-packaged ones.
To go with this I often use the Sesame-Soy Dipping Sauce which I will post separately.
Pork Chinese Dumplings - Peking Ravioli
- 1 lb Ground Pork
- 4 tsp minced fresh ginger
- 1 cup minced fresh cabbage
- 2 tsp Fresh Minced Garlic
- 4 Green Onions White and light green parts only - minced
- 4 Tbsp Soy Soa
- 2 Egg Whites
- Kosher Salt To Taste
- 1 package Wonton Wrappers 40 ct.
- 1 small bowl cold water
I buy fresh minced ginger and garlic but if you haven't bought them that way, mince your ginger and garlic and put in a mixing bowl.
Shred cabbage and mince in a food processor
Mix pork, ginger, cabbage, garlic, green onion, egg whites. Mix with your hand. You should get a pretty smooth mixture without too much liquid. You want to add the soy sauce slowly so you don't get too much liquid. Add Soy Sauce and then salt to taste.
A good way to get the mixture spiced right is to take a pinch, put it on a papertowel and into the microwave for 40 seconds. The meat will cook and you can try it. Don't be afraid to add salt to season.
Take a single wrapper, put about 3/4 Tbsp of mixture in the middle of the the wrapper. Then dip a brush or finger in the cold water and water the edges of the wrapper. Fold in half and seal in the center. Make 3 pinches on either side creating the folds you see in the pictures. Put on a pan. Continue until you are out of filling.
You can cook immediately (see below) or freeze individually and cook later.
To Cook, put in in a steamer with cabbage leaf liners for 1-2 minutes until soft. Then fry about 30 seconds on each side in a frying pan.