Ravioli cinesi🥟🥕con salsa agrodolce 🍜 
Chinese Dumplings 🥟🥕 with Sweet and Sour Sauce 🍜
Today my little one 👩🍳 is trying out a somewhat complicated recipe... Chinese dumplings 🥟...
After tasting them, I can say she did a great job 👏👏... even though we ate at 3:00 PM! 😄
Chinese Dumplings 🥟🥕 with Sweet and Sour Sauce 🍜
Today my little one 👩🍳 is trying out a somewhat complicated recipe... Chinese dumplings 🥟...
After tasting them, I can say she did a great job 👏👏... even though we ate at 3:00 PM! 😄
Cooking Instructions
- 1
Start by preparing the filling. Clean and peel the vegetables, chop everything very finely with a knife, and sauté in a pan with the meat and a drizzle of oil. After 5 minutes, add a little water and the soy sauce, cover, and cook for about 15 minutes. Adjust the salt and let it cool.
- 2
For the sauce, first mix cold water and cornstarch, pour into a small pot, and add vinegar, sugar, tomato paste, and salt. Heat and stir continuously until it thickens. When it reaches a boil, it's ready. It should become fluid and slightly gelatinous. Taste to see if more sugar or salt is needed, according to your preference.
- 3
Now for the dumplings, put the flour in a bowl, add the water and salt, mix first with a fork to incorporate the flour into the water, then continue with your hands to form a smooth and homogeneous dough.
- 4
Roll out the dough with a rolling pin on a floured surface; it should be very thin. Cut out circles with a cookie cutter, then roll each circle again, especially the edges, leaving the center a bit thicker.
- 5
Place a circle in the palm of your hand, put a spoonful of filling in the center, and seal the edges well to form half-moons.
- 6
Now cook the dumplings in a steamer lined with cabbage leaves (I used leek leaves). Steam for about 15 minutes, then brown them for a few minutes in a pan with a drizzle of oil. Note: the cooking time depends on the thickness of the dumpling.
- 7
Serve hot with the sweet and sour sauce.
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