Recipe: Peking Ravioli (pot stickers) and Dipping Sauces

Peking Ravioli (pot stickers) and Dipping Sauces
rec.food.recipes/Bab Woods/1991
From a random Chinese cookbook

Peking ravioli

Wrapping

2 cups flour
1/2 cup water*

Sift flour. Add water, mix well, gather into ball. Let sit, covered with a cloth, 25 minutes. Knead thoroughly on a floured board; shape into several long strips. Cut each into several chestnut-size pieces, about 30 altogether. Shape each into a ball and roll into thin 3-inch round patties.

*If joa tze (Peking Ravioli, pot stickers) are to be fried, use hot water in dough.

Filling (for boiled version)

2 slices ginger root, chopped
2 scallions, chopped
1 lb ground pork (or beef)
1 cup chopped Chinese celery cabbage (or chopped frozen spinach)
1 tbsp light soy sauce
(1/2 tsp salt)
1 tsp sherry
1 tsp cornstarch
1/4 tsp sesame oil
30 wrappings

Mix filling thoroughly. Fill each wrapper with about a teaspoon of mixture in middle. Fold over wrapper and shape in a half-circle, press the edge tightly closed.

Put joa tze into 3 qts boiling water. Bring to a boil again and add 1 cup cold water. Repeat when the water is boiling again. After third boil, remove and serve.

Filling (for fried version)

2 tbsp peanut oil
1/4 ground pork
1/2 lb shrimp (or all pork)
2 cups chopped Chinese celery cabbage
3 slices ginger root, chopped
2 tbsp chopped scallion
1 1/2 tbsp light soy sauce
(1/2 tsp salt)
1 tsp sherry
1 tsp corn starch
1/4 tsp sesame oil
wrappings
1/3 cup soup stock (or chicken broth)

(Shell and devein shrimp, mince.) Parboil celery cabbage in boiling water 1 minute, drain. Mix everything but the broth, wrappers and oil thoroughly. Fill, fold and seal wrappers.

Heat a pan (wok) until very hot, add oil, turn off heat. Arrange a single layer of pot stickers in the pan. Cover. Brown bottoms over low heat for 5 minutes. Sprinkle in half the stock (broth), cover, cook 5 minutes. Pour in the rest of the broth, cook 1 more minute. (You don't need to turn them while they are cooking.)

Serve with "rav sauce" (recipes follow).

Note: Ravs, as we call them, can be made with scrambled eggs, for vegetarian ravs, or you can use ground or minced raw chicken, beef or shrimp; instead. Babs.Rav sauce

Approximately the following:

In a small bowl, combine:

1/4 cup soy sauce
1/2 tsp sesame oil
1 tbsp ginger root (chopped finely)
1-2 garlic cloves (peeled and crushed or chopped finely)
1-2 tsp chopped scallion (green part)
hot oil and vinegar, to taste

This is sometimes sweetened with brown sugar and crushed red pepper is also sometimes added.

From Colleen's (and Colleen's cooking classes) via my friend Glenn S. Burke comes this definitive recipe for rav sauce:

2 tbsp dark soy sauce
4 tbsp water
1 tsp vinegar
1 tbsp chopped garlic
1/2 tbsp chopped ginger
1 tsp hot oil
1 tsp hot oil paste
white pepper

Let sit a day (refrigerated).