THE Grilled Chinese ravioli I am dish typical of Chinese cooking that we all love and often we order oriental restaurant! Little ones treasure chests of pasta filled with meat cooked in a pan with a little broth until brown on the bottom according to the typical technique! They will appear toasted and slightly crispy on one sidewhile retaining the classic softness inside! Prepare them at home it is not difficult and the the result is amazing! Some grilled ravioli will come like those in the Chinese restaurant!
For the realization I relied on my proven base of Chinese ravioli the classics that are usually steam cooked. The right balance between thin sheet And tasty filling. It will take a some manual skill in closing but don’t worry, thanks to the tutorial you will slowly get the hang of it! Once prepared, just a few minutes of cooking will be enough and you will taste all the flavours best grilled Chinese ravioli! served with soy sauce and a nice serving of Tempura! they are magnificent! I find them perfect as first course, even if in the Chinese tradition they are offered as an appetizer, together with spring rolls! So if you’re looking for a second for a oriental lunch or dinner to be carried out on topic; I recommend pairing them with the magnificent Chicken with Almonds! Follow me and get ready for applause!
Discover also:
Cantonese rice (the perfect recipe like in the restaurant)
Grilled Chinese ravioli recipe
Preparation | Cooking | Total |
---|---|---|
1 hour | 12 minutes | 1 hour and 12 minutes |
Cost | Kitchen | Calories |
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Medium | Oriental | 543 Kcal |
Ingredients
Quantity for 22 pieces |
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Dough :
Stuffed :
Cooking:
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How to make grilled ravioli
First of all, follow the step by step procedure you find in my post on CHINESE RAVIOLI
you will find the illustrated explanation from the rolling out of the pastry, to the filling up to the closing:
Then place 2 tablespoons of seed oil in a 30 – 32 cm wide pan such as a wok (but a classic large non-stick one that acts as a base for the plate is also fine).
be careful, do not use a small or medium pan, keep in mind that the ravioli must be close together and not pressed together otherwise they will stick and cook badly
at this point heat the wok with the oil then slowly add all the Chinese ravioli to the plate until full, heat over medium heat for 1 minute until a crust forms.
Finally, without stirring, add the boiling broth, not all at once, do it by spoonfuls so that it is absorbed quickly for the first few spoons until you add it all. cover with a lid and leave to cook for about 10 minutes.
I’ll leave you with a trick: move the pan every now and then without turning, so that they don’t stick and consider whether to add a few more spoonfuls of hot broth within these minutes of cooking, in order to guarantee uniform cooking.
once the necessary time has elapsed, the liquids will have evaporated, remove the lid and leave for another 1 minute until the ravioli rub on the base of the plate! a sign that they will be cooked.
the result are gods Grilled Chinese ravioli with the bottom toasted, soft on the surface, served with soy sauce:
storage
My advice is to cook them and eat them hot immediately to prevent them from hardening.