Chinese dumplings two ways
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Chinese dumplings two ways

These Chinese ravioli are something that I have been craving for months when I moved to Barcelona (where they are strangely pretty hard to find). Luckily for me, if you happen to come across dumpling pastries in your Chinese supermarket, there is nothing really hard in making them at home.

Juliette B

Ingredients

2-serving
  1. Pork Beef and minced meat (200g)
  2. 2 Spring onions
  3. 3 cloves Garlic
  4. Ginger
  5. 1 Green chili
  6. Cilantro
  7. 1 Lemon
  8. Peanuts
  9. Sesame oil
  10. Soy sauce
  11. Rice wine vinegar
  12. Salt Pepper &
  13. Corn flour
  14. Baking powder
  15. pastry sheets Dumpling (for both steamed and fried dumplings)

Method

5 mins
  1. Change

    Prepare your filling: in a big bowl, mix your minced meat with corn flour and baking powder to break the meat. Then add two tablespoons of soy sauce, one teaspoon of sesame oil and one teaspoon of rice wine vinegar. Season with salt and pepper.

  2. Change

    Then add the spring onions minced, grated garlic and ginger, chopped peanuts, cilantro and chili and the zest of a lemon.

  3. Change

    Prepare your dumpling: little open pockets for the steamed ravioli and small empanadas shaped dumplings for the gyozas.

  4. Change

    Cook your ravioli: in a steam basket for the dumplings and in a hot pan with vegetable oil for the gyozas. When the bottom of the gyozas is brown, add a splash of water and let the gyozas finish cooking with the steam.

  5. Change

    Dress with chopped peanuts and cilantro and soy sauce.

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