Chinese ravioli

Ingredients for 4 servings:

• 500 g flour
• 250 ml water, lukewarm
• 350 g lean minced pork
• 1 piece(s) ginger, walnut-sized
• 1 stalk(s) leek, thin
• 1 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp oil (sesame oil), dark
• 2 tbsp vinegar (rice vinegar), dark (alternatively Aceto Balsamic vinegar)
• Salt

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Cooking class recipe

In a bowl, mix the flour with 250ml lukewarm water to form a smooth, firm dough. Knead vigorously on a work surface until it has the consistency of pasta dough. Form the dough into a ball, cover with a damp cloth, and let it rest for 1 hour. Finely chop the pork or put it through a meat grinder. Peel the ginger, trim the leek, and wash it thoroughly. Chop both very finely. Mix the pork with the salt, rice wine, sesame oil, soy sauce, ginger, leek, and 50ml cold water. Divide the dough into portions and shape each one into a log about 2.5cm in diameter on a floured surface. Cut the logs into even-sized pieces (about 50). Roll out the dough pieces into round discs with a rolling pin, turning them slightly every now and then to make them as round as possible. Place 1 teaspoon of filling in the center of each disc. Fold the dough pieces together and press the edges together firmly with a fork. Place the ravioli on a deep plate with a little water or in a bamboo steamer and steam. Serve with rice vinegar.