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Peking Ravioli, more commonly known as pan-fried dumplings or guotie in China, is a beloved dish that combines the delicate texture of steamed dumplings with the irresistible crispiness of pan-frying.
These savoury pockets, filled with ground pork, vegetables, and seasonings, are a perfect blend of crunchy and juicy. They’re often served with a dipping sauce made from soy sauce, vinegar, and chili oil, creating a tantalizing contrast of flavours.
While popular in Chinese restaurants, particularly in the U.S., these dumplings have deep roots in Chinese culinary history, symbolizing prosperity and unity.
What Is Peking Ravioli?
Peking Ravioli, despite its Italian-sounding name, refers to pan-fried dumplings. The term was popularized in Chinese restaurants in the Boston area during the mid-20th century but describes the same dumplings known as guotie or pot stickers.
These dumplings are made with a simple dough, typically filled with a savoury mixture of ground pork, garlic, ginger, scallions, and cabbage, though other variations include shrimp, chicken, or vegetarian fillings.
What sets Peking Ravioli apart is the cooking technique. The dumplings are first fried in oil until their bottoms become golden and crispy, then water is added to the pan to steam them, creating a dumpling that’s soft and juicy on top while maintaining a crispy, fried base.
The combination of textures, crispy, tender, and juicy along with the flavourful filling makes them an addictive bite.
Ingredients and Taste
The primary ingredients in Peking Ravioli include ground pork, Napa cabbage or bok choy, scallions, ginger, garlic, soy sauce, and sesame oil. The dough, made from flour and water, is rolled thin to form the dumpling wrappers, which are then filled with the seasoned pork mixture.
The ginger and garlic provide aromatic depth, while the sesame oil adds a nutty fragrance that complements the savoury soy sauce.
The taste of Peking Ravioli is a beautiful balance of flavours. The pork filling is rich and juicy, with a subtle sweetness from the cabbage and a fresh zing from the ginger.
The crispy bottom offers a satisfying contrast to the soft, steamed dough on top, making every bite a perfect combination of textures.
The dipping sauce, often a mix of soy sauce, vinegar, and chili oil, adds an umami punch with just a hint of heat and acidity that cuts through the richness of the pork.
A Taste of History
The origins of Peking Ravioli lie in the traditional Chinese dumpling known as jiaozi, which dates back more than 1,800 years to the Eastern Han Dynasty.
These dumplings were first created as a way to stretch limited ingredients and have since become a staple of Chinese cuisine, especially during Chinese New Year, when they symbolize wealth due to their resemblance to gold ingots.
The term “Peking Ravioli” emerged in the mid-20th century in Chinese restaurants in Boston, particularly at the iconic Joyce Chen restaurant, which was instrumental in introducing authentic Chinese dishes to American audiences.
The Italian sounding name was likely coined to make the dish more familiar to Western diners, despite its deeply Chinese roots.
Peking Ravioli (Pan-Fried Dumplings) Recipe
Serves: 4 People
Ingredients:
- 200g ground pork
- 1/2 cup Napa cabbage, finely chopped
- 2 scallions, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- 1/2 tsp sugar
- 1/2 tsp salt
- 1 tsp corn starch
For the Dumpling Wrappers:
- 2 cups all-purpose flour
- 3/4 cup warm water
For Cooking:
- 2 tbsp vegetable oil (for frying)
- 1/2 cup water (for steaming)
For the Dipping Sauce:
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili oil (optional)
Directions
To begin, prepare the dumpling dough. In a large bowl, combine 2 cups of all-purpose flour with 3/4 cup of warm water. Stir until the mixture forms a rough dough. Knead the dough on a floured surface for about 5-6 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes while you prepare the filling.
While the dough is resting, make the filling. In a large bowl, combine the ground pork, finely chopped Napa cabbage, scallions, minced garlic, and grated ginger. Add 1 tablespoon of soy sauce, 1 tablespoon of Shaoxing wine, 1 teaspoon of sesame oil, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, and 1 teaspoon of corn starch. Mix everything thoroughly until the ingredients are evenly distributed. This ensures the dumplings are flavorful and hold together during cooking.
Once the dough has rested, divide it into two equal portions. Roll each portion into a log about 1 inch thick. Cut the log into 12-14 equal pieces. Roll each piece into a ball, then flatten it with your hand. Using a rolling pin, roll each piece into a thin, round wrapper about 3 inches in diameter. Try to make the edges thinner than the centre for even cooking.
Place a heaping teaspoon of the pork filling in the centre of each wrapper. Be careful not to overfill, as this can make it difficult to seal. To seal the dumpling, fold the wrapper in half and pinch the edges together, creating pleats along the top to form a crescent shape. Press the edges tightly to ensure the filling stays inside during cooking.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. When the oil is hot, arrange the dumplings in the pan, flat side down, in a single layer. Cook for 2-3 minutes until the bottoms are golden brown and crispy. This step gives the dumplings their signature crispy texture.
After the dumplings are browned on the bottom, add 1/2 cup of water to the pan and immediately cover it with a lid. Steam the dumplings for 5-6 minutes until the water has evaporated and the filling is cooked through. This steaming process softens the top of the dumplings while keeping the bottom crispy.
Once the water has evaporated, remove the lid and continue cooking the dumplings for an additional 1-2 minutes to crisp up the bottoms again. Once they are crispy and the filling is cooked through, remove the dumplings from the pan and transfer them to a plate.
To serve, mix 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of chili oil (optional) in a small bowl for dipping. Serve the Peking Ravioli hot, garnished with extra scallions if desired. The crispy bottoms and savoury filling make these dumplings perfect for dipping in the tangy sauce.
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