1- For the dough
- 300g of T55 flour (prefer flour with a high gluten content)
- 160g of warm water
- a little bit of salt
Mix the flour and salt and gradually add the water. Knead the dough with a mixer or by hand (5-10 minutes) until it becomes smooth and elastic. Adjust the proportions of water if needed. Let it rest at room temperature, covered with a damp cloth.
2- For the filling
400g of minced pork shoulder or pork belly
- 2 tablespoons of Shaoxing wine (or Mirin)
- 3 tablespoons of vegetable oil
- 1 tablespoon of sesame oil
- 2 tablespoons of soy sauce
- 1 teaspoon of salt
- a little bit of pepper
- 1/2 finely minced ginger (not too big, of course)
- 1 spring onion
Mix everything together to obtain a homogeneous filling.
3- Folding
Take out the dough and cut it into 2-3 pieces, then form logs and divide into regular pieces (7-8g each).
Flour the work surface and shape discs with each piece, roll out the dough thinly, keeping a rounded shape, place the filling in the center and enjoy folding it.
4- Cooking
- Steaming: 6 to 8 minutes in boiling water (ideal)
- Pan-frying: In a pan with a drizzle of oil, place the ravioli over high heat for 2 minutes until they are golden on the bottom, add half a glass of water and cover with a lid, then cook over low heat for 5 minutes until the water evaporates slightly.