Pork and Shrimp Ravioli
Delicious Chinese ravioli with pork and shrimp, soft or crispy, easy to prepare and perfect for a gourmet journey through Asia!
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Prep time |
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Ingredients
From Oliviers & Co
1 tbsp black garlic flavored soy sauce
1 tbsp ginger olive oil
1 tbsp extra virgin olive oil
From the market:
1 package of Chinese ravioli dough
100 g ground pork
200 g raw shrimp, peeled
4 spring onions
4 chives
1 pinch of salt
Method
For the filling:
In a separate bowl, combine the pork, shrimp, a little salt, and lemon oil.
Mix until the mixture is sufficiently sticky.
Then add the chives and spring onions and mix well.
Lightly dust your work surface with flour.
Roll out the ravioli dough and cut out circles about 10 cm in diameter. It is important to dust each circle well with flour so that they do not stick together.
Place 1 teaspoon of filling on each circle, moisten the edges with a little water, and shape into gyozas.
These gyozas can be prepared in two ways:
As ravioli, for a few minutes in boiling water or broth. Once translucent, they are done. Drain them and serve immediately (drizzle them with a little broth to prevent sticking).
In a pan: Heat a little olive oil in a pan. Arrange the gyozas side by side in rows. Let them fry for 2 minutes, then add a glass of water and cover the pan with a lid. The water will evaporate, and the gyozas will steam until cooked through.
Serve with soy sauce.
