Peking Ravioli Recipe
Peking Ravioli or pan-fried dumplings are a delicious cross between Asian and American cuisine. These irresistible potstickers are nothing like the Italian pasta dish that shares its name. It was called ‘ravioli’ as a clever marketing trick to attract Italian-American customers.
Servings: 24 Dumplings
Ingredients
- 24 dumpling wrappers (store-bought or make your own – see note)
Filling
- 1 pound ground pork
- 1 tablespoon fresh ginger minced or finely grated
- 4 green onions chopped fine
- 1 egg
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sherry or cooking wine
- 1 tablespoon cornstarch
- 1 teaspoon Asian sesame oil
- ¼ teaspoon salt
Frying
- 1 tablespoon canola oil or similar
Instructions
- Arrange your steaming setup. Cut a piece of parchment to fit the inner circumference of your steamer basket. Set aside.
- In a medium-large mixing bowl, add the ground pork, ginger, green onion, egg, soy sauce, sherry/vinegar, cornstarch, sesame oil and salt. Mix with a wooden spoon until combined.
- On a floured work surface, lay out one wrapper. Spoon about 1 tablespoon of the pork filling into the center of the wrapper. Then rub water along the edges of the wrapper and bring them together. Pinch with your fingertips along the edge to seal tightly with pleats.
- Repeat the previous step to make enough peking ravioli to fill the steamer basket.
- In a large skillet add a quart of water to the pan over medium heat. Once the water is boiling, place the steamer on top and add dumplings into the steamer in one single layer. Cover and steam until cooked through, about for 7 to 10 minutes. Remove the steamer basket from the heat and lift the parchment paper to transfer the ravioli to a plate to cool.
- Repeat the previous few steps to use up the remaining filling and wrappers, cooking in batches.
- Once the dumplings have had a chance to cool down, it’s time to make them into potstickers. Place a large nonstick skillet over medium heat and add oil. Once hot, Carefully place the ravioli in the pan using kitchen tongs or chopsticks, taking care to avoid crowding the pan.
- Fry until golden and slightly crispy, about 1 to 2 minutes per side. Remove to a paper towel-lined plate.
- Repeat for the remaining dumplings, frying in batches. Serve with your favorite dipping sauce.
Notes
- Peking Ravioli Dough: If you want to make your own wrappers, proceed as follows:
- Add 2 ½ cups all-purpose flour and a pinch of table salt to a medium bowl.
- Stir in 2/3 cup boiling water vigorously, mixing with a wooden spoon.
- Pour in 1/3 cup ice water and mix vigorously again until combined.
- Turn the dough out onto a work surface and knead for 3 to 5 minutes until smooth.
- Cut the dough in half and roll into a snake abut 1 ½ inch wide.
- Cut into 1 ½ inch long pieces and roll each one out to about 4-inches wide and about 1/8-inch thickness.
- Freezing Peking Ravioli: You can freeze uncooked ravioli for up to 3 months. Place them in an airtight container or freezer bag with each one separated by a layer of parchment to prevent sticking. You do not need to thaw frozen ravioli before steaming.
- To save time, you can use a double steamer basket to allow twice as many dumplings to steam at once.