- Level
- very easy
Ingredients
- 1 package
- of round sheets for making ravioli (frozen section) or for wonton
- 1 pound
- of ground pork
- 1 cup
- finely chopped cabbage (napa or Savoy or Chinese)
- ½ cup
- finely chopped onion
- ½ cup
- rehydrated and finely chopped cat's ear mushrooms
- 1 CASE
- of soy sauce
- 1 CASE
- sesame oil
- 1 CASE
- Chinese cooking wine
- 1 TASk
- of salt
- 4 turns
- of pepper mill
- 1 TAC
- canola oil
- For the sauce
- 2 tbsp.
- soy sauce
- 1 Tbsp.
- rice vinegar
- ¼"
- finely chopped green shallot
Preparation
- Step 1
- Thaw the leaves overnight in the refrigerator or on the counter for 1 hour (do not put them in the microwave or in the sink with water)
- Step 2
- Mix all nine remaining ingredients well.
- Step 3
- Put the equivalent of one teaspoon of filling on a sheet of ravioli. Moisten your index finger in the water and run it around the edges of the sheet.
- Step 4
- Close the ravioli by pinching the ends one by one with your water-moistened fingers. Continue until no filling remains.
- Step 5
- In a non-stick skillet, turn heat to medium and add canola oil. With a brush, make sure to spread the oil over the entire surface of the pan. There should not be much oil.
- Step 6
- Add the ravioli to cover the entire surface of the pan, increase the heat to high and cook for about 3 minutes.
- Step 7
- When the ravioli have a golden brown side, lower the heat to minimum, add ½ cup of water and very quickly close the skillet with its lid. Let cook for about 3 minutes.
- Step 8
- Remove the lid and flip the ravioli to the other side. Let cook for another 2 minutes.
- Step 9
- Make the sauce by mixing all the ingredients.
- Step 10
- Uncooked ravioli can be frozen on a baking sheet and put in a freezer bag.
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