Jiǎozi, called Chinese ravioli in Italian, are small bundles of pasta filled with meat or vegetables that are often steamed, but can also be prepared in a pan to make them browned and golden. They can be served as an appetizer, as an accompanying course or as a simple snack on any occasion. Follow these simple steps to learn how to make grilled Chinese dumplings.
Ingrediants
- Chinese dumplings
- 2 tablespoons of oil (olive, sesame, peanut or any vegetable oil)
- Waterfall
Steps
Method 1 of 2: Part 1: Prepare the Chinese Ravioli and the Pan
Step 1. Make Chinese dumplings
They are fun to cook, especially for a party. You can make them yourself or you can just fry the frozen ones, since often, they are almost as good as homemade ones.
Step 2. Prepare the sauce to dress them
Traditionally, ravioli are served with a delicious sauce made with 2 parts soy sauce and 1 part Chinese rice vinegar, with the addition of chopped fresh or pickled ginger, sesame oil and a garnish of chives. chopped. If you like spicy flavors, add some Chinese chili cream as well.
Step 3. Heat a wok or non-stick pan over medium-high heat
Make sure that the pan is very hot by pouring a drop of water: if it evaporates immediately with a hiss it means that it is ready.
Step 4. Pour two tablespoons of oil into the pan (or wok)
Choose the type of oil you prefer: if you want to follow the original Chinese recipe, use sesame or peanut oil, but for a healthier version use olive oil which contains more monounsaturated fats than other oils. Let it heat for about a minute (it should start boiling).
Step 5. Put the ravioli in the pan
Remember to leave enough space between the bundles, avoiding overlapping them, otherwise it will be almost impossible to separate them without breaking them (and the delicious filling will come out).
Method 2 of 2: Part 2: Brown Chinese Ravioli
Step 1. Let the Chinese dumplings brown in the pan
They must cook for 2-5 minutes or until the part in contact with the pan has turned golden.
Step 2. Add about 3 tablespoons of water to the pan (or wok)
Immediately after that, cover the pan with a lid. The steam created by the water will allow the ravioli to cook completely. It is important to use a lid that fits perfectly with the pan: if the steam escapes, it will take longer to cook the ravioli which could become chewy.
Step 3. Steam the ravioli until all the water has evaporated
They are ready when they turn golden again and there is a crackling sound from the pan. The traditional recipe does not require the ravioli to be turned, but brown only on one side.
- If you prefer them well browned, gently lift them with a spatula and turn them over to the other side.
- If you want them to be very crunchy, remove the lid and let them cook over medium-high heat.
Step 4. Remove the ravioli from the heat
Transfer them to a serving dish and serve them immediately. They must be enjoyed while still hot.
Step 5. Finished
Advice
- If you want, let them brown on the other side as well.
- In English, Chinese dumplings are also called "pot stickers" because they tend to stick to the pot. You can minimize this by using a non-stick or well-greased pan that will allow you to easily detach them from the bottom when turning them.
- Don't let them cook for too long or they'll burn.
- Do not cook too many ravioli at the same time, some may burn because you will not have time to remove them from the pot.
