Ingredients with Measurements:
- 1 package of bean curd paste ravioli (about 20 pieces)
- 1 cup of ground pork
- 1/2 cup of chopped shiitake mushrooms
- 1/4 cup of chopped green onions
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 egg
- 1/2 cup of all-purpose flour
- 1/2 cup of breadcrumbs
- Vegetable oil for frying
Special Equipment Needed:
- Wok or frying pan
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a mixing bowl, combine ground pork, chopped shiitake mushrooms, chopped green onions, soy sauce, oyster sauce, sesame oil, sugar, salt, and black pepper. Mix well.
2. Crack an egg into the mixture and stir until everything is evenly combined.
3. Take a bean curd paste ravioli and use a spoon to scoop a small amount of the pork mixture onto the center of the ravioli.
4. Fold the ravioli in half and press the edges together to seal the filling inside.
5. Repeat the process until all the ravioli are filled.
6. In a shallow dish, mix together the flour and breadcrumbs.
7. Heat vegetable oil in a wok or frying pan over medium-high heat.
8. Dip each ravioli into the flour and breadcrumb mixture, making sure to coat it evenly.
9. Carefully place the ravioli into the hot oil and fry until golden brown, about 2-3 minutes per side.
10. Use a slotted spoon to remove the fried ravioli from the oil and place them on a plate lined with paper towels to drain excess oil.
11. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat for frying
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 15g
Carbohydrates per serving: 25g
Protein per serving: 15g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of ground pork.
- Chopped button mushrooms can be used instead of shiitake mushrooms.
- Cornstarch can be used instead of flour for a gluten-free option.
Variations:
- Add chopped water chestnuts for extra crunch.
- Use different dipping sauces such as sweet chili sauce, soy sauce, or hoisin sauce.
Tips and Tricks:
- Make sure to seal the ravioli edges well to prevent the filling from leaking out during frying.
- Use a slotted spoon to remove excess oil from the fried ravioli.
- Serve immediately for the best texture and flavor.
Storage Instructions:
Leftover fried ravioli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the fried ravioli on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation Ideas:
Arrange the fried ravioli on a platter and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds
Pairings:
Serve with a side of steamed rice and stir-fried vegetables.
Suggested Side Dishes:
Steamed rice and stir-fried vegetables
Troubleshooting Advice:
- If the ravioli edges are not sealed well, the filling may leak out during frying. Make sure to press the edges together firmly.
- If the ravioli are not crispy enough, increase the frying time or temperature.
Food Safety Advice:
- Make sure to cook the pork filling to an internal temperature of 160°F to ensure it is fully cooked.
- Use a thermometer to check the oil temperature to prevent overheating and oil splatters.
Food History:
Bean curd paste ravioli is a traditional Chinese snack that originated in Sichuan province.
Flavor Profiles:
Savory, umami, crispy
Serving Suggestions:
Serve as an appetizer or snack.
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Region: Chinese