Good Cooking since 1995
Chinese Dumplings aka. Beijing Ravioli
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Recipe by: Chef John V.
2 1/4 cups flour, bread flour is preferred
Mix all ingredients together until a dough forms, it's best to use a food processor because the dough will be hot! Then kneed it by hand with as little as possible flour until it's smooth. This is a very stiff dough, don't add more than 1 tablespoon extra water or it won't come out right! Let rest, covered, for a minimum of 30 minutes . Shape the dough into a log 1-1/2 inches thick . Cut the log into 14 equal size pieces, let rest 5 minutes then roll each piece into 3-3 1/2 inch circles.
Fill with any number of fillings, brush the edges with water, tuck, roll and pinch together. (See recipe link below for a filling recipe!) You now may place them on a sheet pan lined with plastic wrap and freeze them for future use, or, place 6 or so in a non-stick pan with 1 tbsp. of vegetable oil and 1/4 cup water. Place the flat side down, turn on the heat to medium and cover loosely so that steam may escape. Cook until the water evaporates and the bottoms of the raviolis begin to crisp and turn golden brown. Serve with a soy-based dipping sauce.