{"id":279899,"date":"2011-11-21T12:05:00","date_gmt":"2011-11-21T11:05:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/pekingese-ravioli"},"modified":"2011-11-21T12:05:00","modified_gmt":"2011-11-21T11:05:00","slug":"pekingese-ravioli","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/pekingese-ravioli\/","title":{"rendered":"Pekingese Ravioli"},"content":{"rendered":"
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\nAh!! How I love these little Chinese ravioli! They are so crispy on the bottom and chewy on top! Plus, they’re really simple to make. I give you a recipe where all is “home made”. The dough is very easy to make. Today I give an example with a pork and chives stuffing, but there are hundreds of variations! I even ate some with chicken and mango, a marvel! It was in a restaurant in Hong Kong a few years ago but I never found it…  In the meantime, if you are in Paris, I recommend a fantastic restaurant: “Raviolis Chinois Nord Est” at 11 rue Civiale in the 10th district of Paris, Belleville metro station. A tiny restaurant of 14 places where you will find these jiaozis grilled, boiled, in soup at 4\u20ac for 10 (or 20\u20ac for 100 to take away!!). <\/div>\n
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\nRecipe for about thirty “Jiaozis”:<\/div>\n
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\n-200g of pork chop<\/span><\/b><\/div>\n
\n-350g of minced pork loin<\/span><\/b><\/div>\n
\n-1 bunch of Chinese chives<\/span><\/b><\/div>\n
\n-salt, sichuan pepper<\/span><\/b><\/div>\n
\n-3 tablespoons of sugar<\/span><\/b><\/div>\n
\n-4 tablespoons of water<\/b><\/span><\/div>\n
\n-2 tablespoons Chinese wine (for cooking)<\/span><\/b><\/div>\n
\n-2 teaspoons of clear soy sauce<\/span><\/b><\/div>\n
\n-500g of flour<\/span><\/b><\/div>\n
\n-3 tablespoons of oil<\/span><\/b><\/div>\n
\n-water<\/span><\/b><\/div>\n
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\nPlace ground meat in a bowl.<\/i><\/div>\n
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\nAdd the Chinese wine (it is a wine for cooking, which is not drunk “Chinese cooking wine”). Also add water.<\/i><\/div>\n

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\nAdd sugar. <\/i><\/div>\n

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\nSeason with salt and pepper.<\/i><\/div>\n

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\nFinely chop the Chinese onions. <\/i><\/div>\n

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\nAdd to meat. <\/i><\/div>\n

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\nMix well. Set aside in cling film.<\/i><\/div>\n

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\nPlace flour and oil in the bowl of a food processor or on a work surface (for hand kneading).<\/i><\/div>\n

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\nPut on the dough hook and start kneading. Add water. You need just enough to create a paste. It all depends on the flour used. Anyway, if there is not enough water, it shows and if there is too much, the dough is sticky. In the latter case, simply add flour. <\/i><\/div>\n

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\nRoll the dough into a ball and let it rest for an hour in cling film. <\/i><\/div>\n

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\nPrepare the utensils, namely a circle (or small plate) 10cm in diameter, a small rolling pin, a small bowl of flour (to have some available) and a small bowl of water. Prepare 20g balls of dough. <\/i><\/div>\n

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\nFlatten a ball of dough with the palm of your hand and then roll out to a diameter of 10cm. <\/i><\/div>\n

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\nCut with a cookie cutter (10cm long!) <\/i><\/div>\n

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\nRemove excess dough. Run your finger dipped in water around the   upper half of the dough.<\/i><\/div>\n

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\nPlace a large teaspoonful of filling in the center but a little lengthwise. <\/i><\/div>\n

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\nFold the same way as for the gyozas. Folding HERE<\/a>.<\/i><\/div>\n

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\nDo the same with all the stuffing and dough. <\/i><\/div>\n

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\nPut a frying pan on very hot fire with oil. When the oil is hot, add the jiaozis. Let fry to color the underside.<\/i><\/div>\n

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\nWhen they are well roasted, add water to the pan. <\/i><\/div>\n

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\nCover and cook until water has completely evaporated. If the ravioli does not look cooked, simply add more water and repeat the evaporation process.<\/i><\/div>\n

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\nDon’t worry, it shows when the jiaozis are cooked! <\/i><\/div>\n

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\nServe with a sauce made of soy sauce and Chinese vinegar. <\/i><\/div>\n

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Ah!! How I love these little Chinese ravioli! They are so crispy on the bottom and chewy on top! Plus, they’re really simple to make. I give you a recipe…<\/p>\n","protected":false},"author":1,"featured_media":34518,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[282],"tags":[281],"class_list":["post-279899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-savory","tag-dirty"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279899","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=279899"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/279899\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/34518"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=279899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=279899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=279899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}