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:
1 trout fillet
1 tbsp soy sauce
1 tsp toasted sesame oil
1 tbsp chilli sauce, garlic and ginger (Ayam)
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.
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.