Delicate little pockets of the finest pasta with an explosion of flavor inside: Chinese ravioli!

The recipe for our Chinese ravioli It's very simple: all you need is 250 grams of organic whole wheat flour, 150 ml of water, a pinch of salt, and a drizzle of oil. Place the flour in a bowl and form a well, add a pinch of salt, and gradually add the water. Start kneading the dough until it's compact and firm, then wrap it in plastic wrap and let it rest for about an hour in a cool place. In the meantime, let's focus on preparing the dough. stuffed. We'll need 150 grams of minced meat, fresh ginger, low-salt soy sauce, a shallot, broccoli, a carrot, a tablespoon of Chinese wine, chopped fresh chili pepper, and a pinch of salt. In a blender, or by hand, puree the broccoli, carrot, and shallot. Finely chop the minced meat and add the chopped cabbage and carrot. Grate the ginger over the top, season with two tablespoons of soy sauce, the Chinese wine, and chili pepper, and mix everything together.

Our pasta for the Chinese ravioli did he rest well?

Roll out the mixture on a floured surface and cut out discs (about 7-8 cm), placing a generous spoonful of filling in the center. Wet the edges of the discs with water and begin closing these delicious crescent-shaped shapes! Place a bamboo steamer basket in a wok with about 1.5 cm of boiling water (if you don't have one, any steamer basket will work fine), line the bottom with cabbage leaves (Chinese or Savoy cabbage) and place the ravioli inside (making sure they don't touch each other). Close the basket lid and cook for about 15 minutes, until the ravioli dough becomes translucent. The finishing touch? A drizzle of low-salt soy sauce on top and you're ready to enjoy your homemade Chinese ravioli!

We're dying to try them!