Steamed Chinese Dumplings (Ravioli Cinesi al Vapore)
Category: Main Dishes
Servings: 18 pieces
If you are craving a delicious, flavorful Chinese dumpling dish, these steamed Chinese dumplings (Ravioli Cinesi al Vapore) are just the thing! With a delicate, chewy dough, and a savory filling made from tender pork and cabbage, they offer an authentic taste of China right from your kitchen. Perfect for a special family meal or a party appetizer, these dumplings are simple to prepare yet pack a punch of flavor with every bite. Let’s dive into the detailed steps to prepare these delightful steamed dumplings.
Ingredients for the Dough
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 250g |
| Water | 115g |
| Salt | 1 pinch |
Ingredients for the Filling
| Ingredient | Quantity |
|---|---|
| Ground pork | 250g |
| Cabbage (shredded) | 80g |
| Fresh spring onion | 30g |
| Water | 40g |
| Rice wine | 10g |
| Soy sauce (light) | 2 tbsp |
| Salt | To taste |
| White pepper | To taste |
| Cabbage leaves | 1 large leaf for steaming |
Instructions:
Step 1: Prepare the Dough
To start off the preparation of these delicious steamed Chinese dumplings, first, prepare the dough. Begin by placing the all-purpose flour into a large mixing bowl and form a well in the center. Add a pinch of salt into the well. Gradually pour in the water, stirring the mixture gently with your hands until it begins to come together. The goal is to create a soft, smooth dough that is neither too sticky nor too dry.
Once the ingredients have come together, transfer the dough onto a clean surface lightly dusted with flour. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. This process will help to develop the structure of the dough, which is essential for holding the filling securely.
Once the dough is well-kneaded, shape it into a smooth ball. Place the dough back into the bowl, cover it with a damp kitchen towel, and set it aside to rest for at least 30 minutes in a cool, dry place. Resting the dough will allow the gluten to relax, making it easier to roll out later.
Step 2: Prepare the Filling
While the dough is resting, move on to preparing the filling. Start by finely chopping the fresh spring onion, including the green stems. Next, finely shred the cabbage to about 1-2 cm thickness. You want the cabbage to blend easily with the other ingredients, so aim for a fine chop.
In a large mixing bowl, combine the chopped cabbage, spring onion, and the ground pork. Add the soy sauce, rice wine, salt, and a pinch of white pepper to the mixture. Mix everything thoroughly until the filling is well combined. This is where you can adjust the seasoning to suit your taste—more soy sauce for saltiness or more pepper for heat.
Once everything is mixed, add in 40g of water and continue mixing to ensure the filling has a nice, slightly moist consistency. Let the filling rest for about 10 minutes to allow the flavors to meld together.
Step 3: Shape the Dumplings
There are two main methods for shaping the dumplings, and both are effective. Choose the one that feels most comfortable for you.
Traditional Method:
- After the dough has rested, transfer it onto a lightly floured surface. Roll it into a long, even log, about 2-3 cm thick.
- Cut the dough into small pieces, about the size of a walnut, and roll each piece into a ball.
- Using your palms, flatten each ball into a small disc. Now, with the help of a rolling pin, roll the edges of the disc thinner, keeping the center thicker. This ensures that the edges will fold easily while the center can hold the filling securely.
- If you prefer a more uniform shape, use a pasta machine to roll the dough to a thickness of about 1 mm, then use a round cutter (around 8 cm in diameter) to create neat discs.
Alternative Method:
- If you don’t have much experience with rolling dough, use a pasta machine. Roll the dough into thin sheets, then use a round cutter (8 cm in diameter) to cut out uniform discs. This method ensures you get even thickness and shapes.
Step 4: Fill and Seal the Dumplings
Place one of the discs of dough in the palm of your hand. Spoon about 1-2 teaspoons of the filling into the center of the disc, being careful not to overfill. Gently press the filling down to create a neat mound in the center.
To seal the dumpling, moisten the edges of the dough with a small amount of water. Fold the dough over the filling, bringing the edges together. Use your fingers to pinch the edges tightly, making sure the dumpling is securely closed. You can either pinch the edges in a crescent shape or fold them pleated-style, depending on your preference.
If you’re not confident in sealing the dumplings by hand, another method is to fold the edges over the filling and press them together, starting at one end and working your way to the other.
Once all your dumplings are filled and sealed, they are ready for cooking!
Step 5: Steam the Dumplings
Now, it’s time to steam the dumplings to perfection. You can use a traditional bamboo steamer or a regular metal steamer.
If using a bamboo steamer, line the bottom with a cabbage leaf. This prevents the dumplings from sticking and imparts a mild cabbage aroma to the dumplings during steaming. If you’re using a metal steamer, simply coat the bottom with a bit of vegetable oil to prevent sticking.
Arrange the dumplings in a single layer, making sure to leave space between each dumpling. This allows the steam to circulate properly and cook the dumplings evenly.
Bring a pot of water to a gentle boil. Once boiling, place the steamer over the pot, cover with a lid, and reduce the heat to a simmer. Steam the dumplings for about 8 minutes or until they are fully cooked and the dough is soft and chewy.
Step 6: Serve and Enjoy!
Once the dumplings are steamed, carefully remove them from the steamer. Serve them immediately, garnished with additional fresh spring onions or a light soy sauce dipping sauce.
These steamed Chinese dumplings are perfect for any occasion and make a great appetizer or main course. Their delicate texture and savory pork-and-cabbage filling are sure to impress your guests.
Tips for Success:
- Resting the Dough: Don’t skip the resting time for the dough; this is essential for achieving the perfect texture.
- Filling Variations: Feel free to experiment with other fillings, such as shrimp, chicken, or mushrooms, to suit your tastes.
- Freezing: If you have leftover dumplings, you can freeze them before steaming. Just place them on a baking tray in a single layer, freeze until firm, and then transfer them to a freezer bag. When you’re ready to cook them, steam them straight from the freezer for 10-12 minutes.
Enjoy your homemade steamed Chinese dumplings, a delightful dish that brings together rich flavors and comforting textures!
