Pork Wonton

 

                You can also cook these ravioli in chicken or vegetable broth with spring onions, ginger, hot sauce and soy sauce.

For 6 servings

For the dough

• 800 g flour + a little to flour the work surface
• 8 fresh eggs

For the stuffing

• 350 g minced pork
• 50 g chopped mushrooms
• 15 ml soy sauce
• 30 ml rice vinegar
• 1 inch finely chopped fresh ginger
• 1 clove garlic, finely chopped
• 5 ml sesame oil
• 1 egg
• Pinch of sugar
• Pinch of salt

Prepare the dough

1. Place the flour and eggs in a food processor and mix until the dough is smooth and elastic; the dough should pull away from the edges and form a ball.
2. Put the dough in a bowl and leave to rest in the fridge for 1 hour.

Prepare the stuffing

1. Place the ground pork in a bowl and add the mushrooms, soy sauce, vinegar, fresh ginger, garlic clove, sesame oil, egg, salt and sugar; mix well so that it is homogeneous.
2. Cover and chill while you work the dough.

Prepare the ravioli

1. Divide the dough into 2 equal parts; Thinly roll out 1 first ball of dough on a floured work surface.
2. Cut the dough into 5cm squares; do the same with the other ball of dough.
3. Place 5 ml of filling in the center of each square; moisten the edges of the square with a brush and stretch the edges upwards, pressing well so that the dough sticks together.
4. Gently turn ¼ turn, holding the edges in your fingers.
5. Oil a parchment sheet and place it in the steamer.
6. Add the ravioli and cook for about 30 minutes.
7. Serve the ravioli with a hot sauce or in broth.

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