Peeking Ravioli- What's Inside?!
They are my favorite chinese food but i don't know whats in the middle and am a little scared to fine out!.!.!.any ideas!?
also, what is that sauce that tastes like soy sauce but a bit different!?Www@FoodAQ@Com
also, what is that sauce that tastes like soy sauce but a bit different!?Www@FoodAQ@Com
Answers:
Peking Ravioli is another name for the Chinese dumplings known as potstickers!. Pan-fried on the bottom and steamed on top, the dumplings are called potstickers because they tend to stick to the bottom of the pan!.
The term Peking Ravioli was coined by well-known chef and restaurateur Joyce Chen coined in the 1950's!. Her restaurant was located in a largely Italian neighborhood, and she wanted a name that would help customers understand what the dumplings were like!. Today, many Chinese restaurants in Boston still use the term Peking Ravioli instead of potstickers!.
Most popular Peking Ravioli
Ingredients:
1 package gyoza or wonton wrappers
Filling:
1 egg, lightly beaten
1/4 teaspoon salt
1 cup ground pork (not lean)
4 ounces shrimp meat, finely chopped
6 shelled and deveined prawns, finely chopped
5 water chestnuts, fresh or canned, finely chopped
4 tablespoons shredded carrot
1/4 cup chopped fresh cilantro leaves
2 tablespoons minced green/spring onion
1 tablespoon minced ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
Freshly ground black or white pepper, to taste
Preparation:
Lightly beat the egg with the salt!. Place the pork in a bowl, add the shrimp, prawns, water chestnuts, carrot, cilantro, green onion, ginger, egg, soy sauce, sesame oil and pepper!.
Place a small bowl of water on the work area!. Lay out one of the gyoza wrappers in front of you!. Dip your finger in the water and moisten the edges of the wrapper!.
Place a heaping teaspoon of filling in the middle of the wrapper!.
Fold the gyoza wrapper over the filling and pinch the edges to seal it shut!. (You may want to use a cornstarch/water mixture to make this easier)!.
Heat 2 tablespoons oil in a large skillet or wok!.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute)!.
Without turning the dumplings over, add 1/2 cup of water and cover!. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absobred!.
Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping!.
Www@FoodAQ@Com
The term Peking Ravioli was coined by well-known chef and restaurateur Joyce Chen coined in the 1950's!. Her restaurant was located in a largely Italian neighborhood, and she wanted a name that would help customers understand what the dumplings were like!. Today, many Chinese restaurants in Boston still use the term Peking Ravioli instead of potstickers!.
Most popular Peking Ravioli
Ingredients:
1 package gyoza or wonton wrappers
Filling:
1 egg, lightly beaten
1/4 teaspoon salt
1 cup ground pork (not lean)
4 ounces shrimp meat, finely chopped
6 shelled and deveined prawns, finely chopped
5 water chestnuts, fresh or canned, finely chopped
4 tablespoons shredded carrot
1/4 cup chopped fresh cilantro leaves
2 tablespoons minced green/spring onion
1 tablespoon minced ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
Freshly ground black or white pepper, to taste
Preparation:
Lightly beat the egg with the salt!. Place the pork in a bowl, add the shrimp, prawns, water chestnuts, carrot, cilantro, green onion, ginger, egg, soy sauce, sesame oil and pepper!.
Place a small bowl of water on the work area!. Lay out one of the gyoza wrappers in front of you!. Dip your finger in the water and moisten the edges of the wrapper!.
Place a heaping teaspoon of filling in the middle of the wrapper!.
Fold the gyoza wrapper over the filling and pinch the edges to seal it shut!. (You may want to use a cornstarch/water mixture to make this easier)!.
Heat 2 tablespoons oil in a large skillet or wok!.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute)!.
Without turning the dumplings over, add 1/2 cup of water and cover!. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absobred!.
Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping!.
Www@FoodAQ@Com
peeking duck!Www@FoodAQ@Com
DUCK!!!!Www@FoodAQ@Com