Chinese dumplings with leek and trout

During the last blog show in Soissons, I had the pleasure of attending a demo of Margot. I loved learning how to make Chinese dumplings with the real gesture. This consists of rolling out the dough in a circle, while keeping the center thicker. I admit that I have not yet completely mastered this method. I tend to roll out the circle of dough in the traditional way.
For perfumes, I play with what I have at my disposal. Again, it is certainly not very traditional.

Nonetheless, it’s delicious. I’ve made it several times, and my favorites have been these, with leeks and trout.

Next, I prepare a Cantonese rice or plain rice.

Chinese dumplings with leek and trout:

200g flour
140g water
2 leeks
1 trout fillet
1 tbsp soy sauce
1 tsp toasted sesame oil
1 tbsp chilli sauce, garlic and ginger (Ayam)
soya sauce

Bring the water to a boil then gradually pour it over the flour.
Mix well first with a spoon, then by hand.
Knead for 1 minute.
Film and book.

Wash and finely chop the white of the leeks.
Fry them in a little sunflower oil until tender.
Let cool.
Cut the trout into small cubes and add them to the leeks.
Add soy sauce, sesame oil and chilli sauce. To mix together.

Make a pudding with the dough then cut about 25 small sections.
Flatten a first piece of the flat of the hand on the floured work surface.
Roll out the dough into a circle of about 8 cm.
Place a spoonful of filling then close the ravioli by folding the top dough, pinching it several times on the bottom one, one side after the other.
Leave a small opening on each side.

Set aside on a floured board.
And do the same for all the ravioli.

To cook, brown the ravioli in a little oil, only on one side.
When they have a nice golden color, add a small glass of water and a spoonful of soy sauce. Leave to cook for a few minutes. The liquid will evaporate and cook the ravioli.

Serve immediately with a little chilli sauce if desired.

To finish: ravioli freeze very well.
They can be cooked right out of the freezer by extending the time a little.

The sauce can be replaced by another hot sauce, like sriracha. You can optionally add a little garlic and fresh ginger at the end of cooking the leeks. If you don’t like when it stings, you can also leave it out.

I know that the ravioli technique is not easy to understand explained like that. I don’t forget my videos. But it’s not easy at the moment, because my son who helps me make them is at school a bit during the day, and in the evening, the light isn’t good anymore. I’ll be sure to make one next time.

Leave a Comment