It was a long time that we hadn’t eaten asian home then, to repair all that, chinese dumplings were needed !!! And then it was also a chance to get out a little steamer of the closet (it is still better than the fryer, you will agree !), because these ravioli there, even if I love them also fried, I prefer them when the same version of steam. So make a small turn in your grocery’s asian and from your butcher for concocting these good small bites !
I am part of a stuffing for the pork, but why not add some small shrimp to change it up a little ?! It is lightweight and perfect as a starter or served as a dish in a broth or with a good wok-fried vegetables.
Chinese dumplings steamed
For a fifteen Save Print Ingredients
- 1/2 package of dough to ravioli, wonton
- 180 g of meat of pork (type loin)
- 1/2 green onion
- 1 tbsp of 5 spice
- 1 small handful of black fungus, thinly sliced
- 1 inch of ginger
- Soak the black mushrooms in boiling water for 5 minutes then drain.
- Chop the pork with the onion and the ginger. Add the spices and mushrooms to the mixture and then salt it.
- Shape small balls and then form your ravioli. To do this put the ball of meat in center of square of dough wonton, moisten the edges with water then fold the dough to form a triangle. Moisten and fold then the tips below in order to form small packages. Do this until you run out of stuffing.
- Arrange the dumplings in a steamer and let cook for 20 minutes.
You can eat them hot with soy sauce.