Recipes For 2003

Peking Ravioli

In a food processor, shred 1 cup of Chinese (Napa) cabbage.
Add ½ lb ground pork and ½ lb. Ground beef

Add:

½ tsp Five Spice Powder (available in the international aisle of your supermarket)
2 chapped scallions
1 tbsp soy sauce
½ tsp salt
1 tsp dry sherry
1 tbsp corn starch
½ (or more, I like more) sesame oil (also available in the international aisle)

Dough

2 cups flour
¾ cup cold water

Process this in your food processor or mixer until it forms a dough.

Pinch a walnut sized piece of dough and roll with a rolling pin to about a 3 round
OR
Using a pasta maker, roll sheets of dough and cut rounds with a cookie cutter
or a glass (in my opinion, this is the easiest method but not everyone has a pasta maker. These are not that expensive - about $50-60. I am talking about the manual kind).

Put about 1 tbsp filling onto each dough round and seal. At this point, you can pleat the edges to look more like the traditional pot stickers but you do not have to. They will still taste the same).

Sauce

1/3 cup apple cider vinegar
1/3 cup soy sauce
2/3 cup water
2 tbsps sugar
1 tbsps minced ginger*

(* Do NOT use dry ginger - it will not taste right. Only use fresh ginger!)

Chopped scallions for garnish
Heat the sauce for about 3 minutes until sugar dissolves and set aside.
Sprinkle with chopped scallions before serving.

Cooking the Ravioli (Pot Stickers)

In a large non-stick fry pan, heat 3 tbsps olive oil. Saute the ravioli until the bottoms are golden brown. Pour in about 1/3 cup chicken stock (from a can or home made). Immediately cover and steam over medium/low heat for about 4-5 minutes.

Remove the cover and continue to cook until all the liquid is absorbed.

Remove from the pan and serve with the dipping sauce. ENJOY!