Four Treasures” Ravioli

The “four treasures” ravioli are small “dim sum” stuffed in a rather classical way with meat (in this example) but topped with four small cavities that allow you to garnish with vegetables or as many things as you wish. An original variation of the classic Chinese ravioli and a visual particularly appetizing (much more in real life than in pictures!). The folding is not complicated but a little longer than the others…

Recipe for 24 “four treasures” ravioli:

-200g of minced pork loin

-20g of beaten egg

-2 teaspoons of clear soy sauce

-1/2 teaspoon dark soy sauce

-1 tablespoon finely chopped fresh ginger

-1 tablespoon finely chopped Chinese onions

-1 tablespoon of Chinese wine

-1/2 teaspoon sugar

-a few drops of sesame oil

-pepper

-2 or 3 hard-boiled eggs

-1 carrot, finely chopped

-a few finely chopped raw peas

-4 or 5 black mushrooms, finely chopped

For the dough:

-200g of flour

-100ml of hot water

Start by putting the chopped pork loin in a bowl with the chopped ginger, sugar, salt and clear and dark soy sauce.

Add a little beaten egg.

Mix well and add remaining ingredients.

Prepare the toppings on top of the ravioli. For the egg yolks, pass them through a tea strainer while crushing them.

Finely chop the remaining ingredients. Peas, carrots and mushrooms. Just cut them thinly, raw, on a board with a good knife.

Prepare the dough.

On a work surface, put the flour, dig a well and pour in the hot water.

Begin kneading the dough with the palm of your hand, folding and folding the dough for five minutes.

After 5 minutes, use a rolling pin to continue working the dough, spreading it out lengthwise. Fold this strip into thirds, turn it 90° and then spread it out again. Continue this same operation for another 5 minutes.

Divide into two sausages, then each sausage into twelve equal pieces of dough.

Flatten each piece of dough with the palm of your hand and then with a roller.

This results in small disks. It makes them spread quite thinly.

For all dough soldering steps, simply dip your finger in water. A small amount of water is all that is needed to stick the dough to the desired location.

Begin by closing with a stitch by folding in half.

Then fold in the sides.

Close by pinching in the center and widen the holes with your finger.

Bring in (and glue) the outer edges of each petal, welding only one point. This way, the dough is not glued in the center and leaves a rosette pattern.