Homemade Peking Ravioli (with Impossible version!)
A totally from-scratch recipe for homemade Peking Ravioli, including homemade wrapper dough and a vegetarian recipe!
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Servings: dumplings
Equipment
- 1 Bamboo Steamer
- 1 Cast Iron Skillet
- 1 Rolling Pin
- 1 set of measuring spoons
- 1 kitchen scale
- 1 meat thermometer
- 1 bench scraper
Ingredients
Wrapper Dough
- 11 oz all-purpose flour look for 10-11% protein content
- ½ tsp salt
- ⅔ cup warm water 115ºF
Filling (non-vegetarian version - USE ONLY ONE FILLING RECIPE)
- ½ lb ground beef
- ½ lb ground prok
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 5 scallions finely chopped
- 1 tbsp cornstarch
- 2 tsp sesame oil
- ½ tsp red pepper flakes
- ½ tsp salt
- 2 tbsp soy sauce 1 tbsp regular soy sauce, and 1 tbsp dark soy sauce, if you have it
- 1 egg
Filling (Impossible vegetarian version - USE ONLY ONE FILLING RECIPE)
- ½ lb Impossible Ground Beef
- ½ lb Impossible Savory Sausage
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 5 scallions
- 1½ tbsp cornstarch
- 2 tsp sesame oil
- ½ tsp red pepper flakes
- ½ tsp salt
- 2 tbsp soy sauce 1 tbsp regular soy sauce, and 1 tbsp dark soy sauce, if you have it
- 1 egg
Oil for Frying
- 2 tbsp olive oil
Dipping Sauce
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce sub light soy sauce if you don't have dark
- 1 tsp rice vinegar
- 1 tsp sesame oil
- ¼ tsp garlic powder
- ⅓ cup water
- 2 tsp white sugar
- 1 tbsp chopped chives optional
Instructions
Wrapper Dough
- Tip flour and salt into medium bowl, combine with whisk.
- Heat water to 115℉ (use an instant-read thermometer to gauge temperature), add to dry ingredients. Using your hands, combine to form a rough dough. It might seem like there's not enough water at this point - rest assured there is.
- Transfer dough to a clean surface (I use a large bamboo cutting board) and knead for about 5 minutes, incorporating any bits of flour left in the bowl. Dough should easily form into a ball, and be slightly tacky but not sticky.
- Place dough ball into a quart-size plastic zipper bag, seal shut, and rest in the fridge for at least an hour. This rest time allows the gluten to develop and will result in a much easier-to-manage dough. Near the end of the rest time and when you are ready to assemble the dumplings, mix the filling.
- With the dough rested and filling mixed, remove the dough from the fridge. Using your kitchen scale, measure your whole dough ball in grams and divide by 25 - this will give you an idea of how many dumplings you will be able to make. It should be about 19 dumplings.
- Cut your dough ball into quarters, and seal all but one of them back in the baggie. Cut a small amount of dough from the remaining quarter with a bench scraper. You're looking for a uniform size/weight of 25g for all of your dumpling wrappers, but also you want to ensure you're going to get the full amount of wrappers from your dough. You might need to cut your chunk smaller, or add a bit more from your dough. This might seem difficult at first but with practice it gets easier very quickly. Try to keep all of your dough except your "working dough" sealed in the baggie.
- Once you've got a 25g chunk of dough, roll it into a tight sphere, then flatten the sphere with the bottom of a pint glass. The glass I use in the video is a little shorter than a pint glass, but has the same footprint. I try to flatten the sphere to be exactly the diameter of the bottom of the glass.
- Using a handheld rolling pin, take your dough circle and roll it out to a 4" diameter. Start from the center of the dough and roll the pin towards you, then rotate the dough circle so that is flattens evenly. It's helpful at the stage to have a 4" circle template to measure your wrappers. I use a fried egg form, but you can substitute with anything you have lying around (a small bowl, a container lid, etc).
Filling
- Add all ingredients to a bowl and stir to combine. Easy af!
- The Impossible filling is a bit thinner/soupier than the animal protein filling at this point, which is why I increased the amount of corn starch for the Impossible version. Although the more liquid filling made it a little harder to shape and seal the wrappers, the final product was perfect!
Assembling
- Once you have your wrapper rolled out to a 4" circle, scoop a level 1T of filling into the center of the wrapper.
- Fold the dumpling wrapper in half like a taco, pinching it together in the middle at the top.
- Keeping one side of the wrapper flat, make a pleat with the other side, folding in an s-curve inward toward the center pinch spot. repeat once or twice more until you get to the fold. Repeat on the other side of the center pinch, again folding inward to the center. You should wind up with a relatively symmetrical dumpling.
- Arrange the assembled dumplings on a plate, seam side up, making sure they do not touch (they will stick together if they touch).
Cooking
- Line an 8" double-decker bamboo steamer with precut circles of parchment paper. Parchment is optional, but helps prevent sticking. If using a metal steamer, parchment is essential. Place bamboo steamer in a 12" diameter, 2-3" deep sauce pan. Add water to the pan, at a depth lower than the tray of the steamer. Bring water to a boil.
- Once the water is boiling, add dumplings to the steamer tray, allowing for extra room around the dumplings as they will puff up during steaming. Steam for about six minutes.
- While the dumplings are steaming, preheat a cast iron skillet on medium heat. Once pan is warm, add about 1-2 tbsp of olive oil to coat the bottom of the pan. As soon as the dumplings have finished steaming, transfer to the cast iron skillet. Brown for about another 6-7 minutes, turning occasionally, until your desired brownness is achieved.
Dipping Sauce
- Add all ingredients to a small bowl and whisk to combine.