Peking Ravioli
Source of Recipe
- Sarah Duran, The News Tribune 2/20/02
Recipe Introduction
It is from "Helen Chen's Chinese Home Cooking" (Hearst, 1994). She calls them Peking Ravioli.
Note: Some local grocery stores sell prepared dumpling skins. These are often made by Japanese companies and are marketed under the Japanese name of gyoza. Chinese brands may also be available. Ready-made skins are not as soft as homemade skins, so you will need to use some water or egg to secure the seal. They are also thinner so cooking time should be reduced slightly.
List of Ingredients
2 cups all-purpose flour
2/3 cup lukewarm water
1 pound Napa cabbage
11/2 teaspoons salt
3/4 pound ground pork
11/2 tablespoons dark soy sauce
1 tablespoon dry sherry
1/2 teaspoon sugar
1 or 2 tablespoons canola, corn or peanut oil or bacon drippings
1 tablespoon sesame seed oil
Recipe
Mix the flour and water together in a large mixing bowl with a wooden spoon. Remove from the bowl and knead on a lightly floured work surface for 4 minutes or until the dough becomes smooth and elastic. If the dough seems too dry, add a few drops of water and continue kneading. Cover the dough with a damp towel and allow to rest, or as the Chinese say "wake up" for 30 minutes or more.
While the dough is resting, wash and drain the cabbage. Chop into coarse chunks, then mince very fine. Sprinkle 1 teaspoon salt over the cabbage while mincing. Place in a cloth bag or in a double layer of cheesecloth. Squeeze out enough liquid to make 1 cup. Discard the liquid. Put the remaining ingredients into a large bowl and add the cabbage. Mix well - by hand is the best way. Set aside.
Using the palms of your hands, roll the dough into 2 even ropes 16 inches long. Cut each rope into 16 1-inch pieces and shape the pieces into small balls. Flatten them with the palm of your hand and dust with flour. With a rolling pin, roll each piece into a 3-inch circle. If the dough sticks to the work surface or the rolling pin, dust with more flour. Cover the circles with a dry cloth to keep them from drying out.
Place a heaping teaspoon of filling, in a log shape, in the center of a circle of dough.
Fold the dough in half and pinch the edges together just at the center of the half circle until that point is sealed.
Working from the pinched center toward one corner, pinch the edges together between your thumb and forefinger, pleating the dough in 3 or 4 places as you go. Repeat on the other side.
The pleats will create an attractive half moon. Be sure to seal the dumpling tightly, pinching the whole edge one more time after it has been formed.
Place the dumpling on a floured surface with the pleated edges on top and cover with a dry cloth (or a damp cloth if the air is very dry) to keep them from drying out.
Bring 5 quarts of water to a boil in a stockpot. Slip the dumplings into the boiling water, one at a time, being sure there is enough room to allow them to swim about freely. Stir a few times to prevent sticking, cover, and cook over medium-high heat until the water boils again. Watch the pot; water can foam up and boil over easily. As soon as the water returns to a boil, add 1 cup cold water, cover and continue cooking over medium heat.
When the water boils again, add another 1 cup cold water, cover and let the water return to a boil for the third time. Remove from heat and let stand, covered, for 2 to 3 minutes. This procedure ensures that the filling cooks through.
If using ready-made skins, reduce the standing time to about 1 minute.
Remove the dumplings with a wire skimmer or slotted spoon and drain briefly in a colander. Transfer to a plate or shallow platter and serve immediate with vinegar, oil and soy sauce.
Yield: 32 dumplings.
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