This recipe of Chinese Ravioli is included in my book, but a little freebie is nice to give away from time to time, isn’t it?! Besides, it has been so far one of my hardest World Food Challenge, so I’m glad I can talk about it here! What’s not included in my book though, and that I’m pleased to offer you now, is the how-to for making the wonton dough by yourself. Tell me what you think, but personnally I find it essential to master the art of homemade-wonton-making, because it’s always late at night or on a rainy afternoon that I suddenly feel the urge of making Chinese Raviolis, and of course I don’t stock up wonton dough in my pantry…
Usually I combine vegetables and veal / minced beef for the stuffing, but more and more readers are vegetarian nowadays, so I thought it would be nice to present here a vegetarian version of this popular dumpling from China for a change. And then, I’ll give you my version of my meet and veggies dumplings, inspired from my friend Pingping. They are the ones on this picture right here.
Before we get started, please feel free to check out about my book here. It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen and it’s available worldwide. I would be soooooo honored that some more of my fellow readers purchase it :)
Here was my very first historical successful Jiaozi (Chinese ravioli). Isn’t it beautiful?! I felt so proud!
Now about the dough… For about 60 to 65 dumplings, you will need 1 kilo of all purpose flour, 500 ml of water, 1 tsp of salt, and a bit more flour for rolling the dough. All ingredients must be thoroughly combined and mixed during 10 minutes, and reserved for 2 hours in the fridge. Divide the dough in 4 balls, and while you deal with one after another, leave the other ones at rest under a humid towel. Flour your table, and start spreading a ball over, keeping a thickness of less than 1 mm if you can. Cut disks the size you need for a regular Jiaozi, which is about 7 to 8 cm. Some people like to keep the dough slightly thicker in the middle, to support the weight of stuffing better. Repeat the same with the other 3 balls of dough. You can choose to boil the dumplings (like on the photos just below) or start frying them on one side only for a more steady feel, and finish with a half boil-steam process.
INGREDIENTS FOR THE VEGETARIAN DUMPLINGS
- 1 large carrot
- 1 very large scallion (or 2 small), minced, white part and green leaves included
- white cabbage
- a handful of fresh parsley and chives
- 1 raw egg to bind the stuffing
- salt and pepper
- Reminder for the wonton dough: 1 kilo of all purpose flour, 500 ml of water, 1 tsp of salt (recipe: see above).
INGREDIENTS FOR THE MEET AND VEGGIES DUMPLINGS
- 600 grams of minced beef of veal
- 2 scallions
- 2 large carrots
- 1 very large leek (Finley mince the whites, finely chisel the green part)
- 2 large tomatoes (for moisture)
- 4 tbsp of Chinese 5 spices, or Chinese 13 spices mix if you can get ahold on this
- 2 tbsp of Shaoxing wine
- 2 tbsp of clear soy sauce
- 2 tbso of oyster sauce
- For the stuffing, slice and mince everything.
- Pour everything in a big salad bowl, season with salt and pepper, and the sauces.
- Bind it all with a raw egg if necessary.
- Take a disk of wonton in the palm of your hand, and place a nice generous teaspoon of stuffing in the center.
- Fold the wonton in two, and stick it edge to edge by pressing firmly with wet fingertips or by brushing with eggwash before pressing up.
- Put pleats on the wonton around the stuffing to maintain a solid shape of the Jiaozi.
- Heat oil in a high edge pan. Make sure oil covers the overall bottom of the pan. Display the dumplings in the pan. Reduce the heat on low, and slowly fry them on one side without touching them at all. After about 5-8 minutes, check the coloring of the dumplings. When they’re golden, add boiled water to the pan without covering the dumplings. Immediately cover with a lid and cook the dumplings about 5 minutes.
- Drain the water if any, and your Jiaozi are ready! Don’t be silly, eat with chopsticks (it’s so much better in taste!) and dip your Jiaozi in clear soya sauce with Chinese vinegar, minced garlic and ginger (I like it with a little addition of hot spices).
Jiaozi can be frozen, raw, immediately after closing them up. To cook them, bring water to a boil, directly take the Jiaozi out from the freezer and put them in the saucepan. You’ll know when they are cooked through the moment they come back up to the surface of the boiling water.
Created and Written by Sophie Rebibo-Halimi, © 2015 All Rights Reserved.