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The name might puzzle you at first. Peking Ravioli sounds like a confused fusion of Italian and Chinese cuisines, yet this dish holds a special place in American Chinese food history, particularly across New England.
These pan fried dumplings arrived on restaurant menus through pure ingenuity, becoming a beloved appetiser that bridges cultures whilst maintaining its own distinct identity. Golden on the bottom, tender on top, they offer everything you want in a dumpling.
Walk into any Chinese American restaurant in Boston and you’ll find them prominently featured. They’ve become such a staple that many diners order them without a second thought, drawn to that irresistible combination of crispy, chewy, and savoury.
What makes Peking Ravioli particularly appealing is their accessibility. They’re not intimidating to eat, they pair beautifully with a tangy dipping sauce, and they deliver satisfying flavour in every bite without overwhelming your palate.
Want to dive deeper into Chinese Cuisine? Don’t miss our post on 19 Traditional Chinese Foods to Try
What Is Peking Ravioli?
Peking Ravioli are pan fried dumplings filled with seasoned pork and vegetables, wrapped in a thin wheat flour dough. They’re cooked using a technique that creates a golden, crispy bottom whilst keeping the top soft and slightly chewy.
The cooking method involves starting the dumplings in hot oil, then adding water and covering the pan to steam them through. This dual technique ensures the filling cooks completely whilst creating that signature textural contrast between base and top.
Each dumpling is carefully pleated along one edge, creating a crescent shape that sits flat in the pan. The pleating isn’t just decorative; it helps seal the filling inside and creates structure that holds up during the cooking process.
Unlike soup dumplings or boiled varieties, Peking Ravioli focus on that satisfying crunch. The bottom develops a lacquered, caramelised crust that shatters when you bite through, whilst the upper portion remains pillowy and tender.
They’re typically served in groups of six or eight, arranged on a plate with their crispy sides facing up to showcase that golden colour. A small dish of dipping sauce, usually soy based with vinegar and perhaps chilli oil, accompanies them.
Ingredients and Taste
The wrapper starts with basic wheat flour dough, similar to what you’d find in northern Chinese dumplings. It’s rolled thin enough to be tender but thick enough to provide some chew and hold the filling securely without tearing during cooking.
The filling traditionally combines minced pork with finely chopped cabbage or napa cabbage, which adds moisture and a subtle sweetness. Spring onions bring a sharp, fresh note that cuts through the richness of the meat beautifully.
Ginger and garlic are essential, providing aromatic depth that makes each bite fragrant. Soy sauce seasons the mixture whilst sesame oil adds a nutty undertone. Some recipes include a touch of rice wine, which brightens the overall flavour profile.
The taste experience begins with that crispy bottom, which offers a satisfying textural snap before giving way to the tender wrapper. The filling inside is juicy and well seasoned, with the pork providing savoury richness balanced by the vegetables’ freshness.
What distinguishes Peking Ravioli from other dumplings is that perfect ratio of crispy to soft. You get textural variety in a single bite, which keeps things interesting from the first dumpling to the last on your plate.
The flavour profile leans savoury rather than sweet, with garlic and ginger providing warmth without overwhelming heat. When dipped in a mixture of soy sauce, rice vinegar, and perhaps a drizzle of chilli oil, the flavours become even more dynamic.
Each component serves a purpose. The cabbage keeps the filling moist during cooking, preventing it from becoming dry. The spring onions add brightness. The ginger cuts through any fattiness from the pork, creating balance throughout.
A Taste of History
The story of Peking Ravioli begins not in Beijing but in Boston. Joyce Chen, a Chinese cooking teacher and restaurateur, introduced them to her restaurant menu in the 1950s after immigrating to Massachusetts from Beijing.
Chen understood that American diners might feel hesitant about trying unfamiliar Chinese foods. She cleverly used the term “ravioli” to make the dumplings feel more approachable, drawing a parallel to the Italian pasta that Americans already knew and loved.
The name “Peking” referenced her Beijing roots, lending the dish an air of authenticity whilst the “ravioli” part provided comfort through familiarity. This brilliant marketing helped these dumplings gain acceptance far beyond what a purely Chinese name might have achieved.
Joyce Chen’s restaurant became enormously popular, and Peking Ravioli quickly became a signature dish. Other Chinese restaurants in the Boston area began adding them to their menus, and the name stuck throughout New England.
What’s interesting is that these dumplings are essentially pot stickers or guotie, a preparation that has existed in northern China for centuries. The cooking technique and filling composition remain traditional, even if the name is a Western invention.
In China, pan fried dumplings have been enjoyed for generations, particularly in northern regions where wheat-based foods dominate. They were originally a way to use leftover dumpling dough and fillings, pan frying them to create something different from boiled versions.
The method of achieving that crispy bottom likely developed from practical cooking needs. Frying used less water than boiling, and the resulting texture provided variety in meals where dumplings might appear frequently throughout the week.
Joyce Chen’s innovation wasn’t in creating the dumpling itself but in successfully introducing it to American audiences. She built a bridge between cultures, making Chinese cuisine accessible without compromising its essential character or flavour.
How to Make Peking Ravioli (Pan Fried Dumplings)
Peking Ravioli, often known as Chinese pan fried dumplings, brings together crisp bottoms, tender tops, and a juicy filling of pork, garlic, and Chinese chives. The process blends both frying and steaming for that signature contrast in texture. Be patient when pleating each dumpling to seal the juices perfectly. See the recipe card at the bottom for printable directions
Ingredients
For the Dumpling Dough
- 250 g plain flour
- 125 ml warm water
- Pinch of salt
For the Filling
- 250 g minced pork (preferably with a little fat)
- 2 spring onions, finely chopped
- 2 tbsp Chinese chives, finely chopped (optional but traditional)
- 2 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tsp sesame oil
- ¼ tsp white pepper
- Pinch of salt
For Cooking
- 2 tbsp vegetable oil
- 100 ml water (for steaming during frying)
For Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- Pinch of chilli flakes (optional)
Cooking Instructions
Step 1: Prepare the Dough
In a mixing bowl, combine plain flour and a pinch of salt. Gradually add warm water while stirring with chopsticks until a rough dough forms. Knead for 8 to 10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes before rolling.
Step 2: Make the Filling
In a separate bowl, mix minced pork, chopped spring onions, Chinese chives, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Stir vigorously in one direction until the mixture becomes sticky. This ensures a cohesive, juicy filling.
Step 3: Roll and Cut the Dough
Divide the rested dough into two portions. Roll each into a long log about 2 cm thick, then cut into small pieces. Flatten each into a disc and roll into thin circles (about 8 cm in diameter). Keep them covered with a damp cloth to prevent drying.
Step 4: Fill the Dumplings
Place one teaspoon of filling in the centre of each wrapper. Fold the dough over into a half-moon shape, pressing the edges tightly to seal. Pleat the top edge if desired, ensuring no air pockets remain inside.
Step 5: Prepare the Pan
Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium heat. Arrange the dumplings flat side down in a single layer. Do not overcrowd the pan; cook in batches if necessary.
Step 6: Pan Fry the Dumplings
Fry for 2 to 3 minutes until the bottoms turn golden brown and crisp. The aroma should be nutty but not burnt. Adjust the heat as needed to maintain even browning.
Step 7: Steam the Dumplings
Carefully pour 100 ml of water into the pan, then cover immediately with a tight-fitting lid. Steam for 5 to 6 minutes until the water has evaporated and the tops of the dumplings are tender.
Step 8: Finish Frying
Remove the lid and allow the dumplings to fry uncovered for another minute to re-crisp the bottoms. Transfer to a serving plate and keep warm while frying the remaining batches.
Step 9: Prepare the Dipping Sauce
In a small bowl, mix soy sauce, rice vinegar, sesame oil, and chilli flakes. Adjust to taste for sweetness or spice. The sauce should balance the savoury richness of the dumplings.
Step 10: Serve and Enjoy
Serve the Peking Ravioli hot, with the dipping sauce on the side. Arrange them golden side up for an inviting presentation. A few fresh chives or sesame seeds sprinkled over the top add a touch of elegance.
Variations and Substitutions
- Meat substitute: Replace pork with minced chicken or turkey for a lighter version.
- Vegetarian option: Substitute filling with finely chopped mushrooms, cabbage, and tofu.
- Shaoxing wine: Use dry sherry or mirin if Shaoxing wine is unavailable.
- Ready-made wrappers: If short on time, store-bought dumpling wrappers can replace homemade dough.
Cooking Tips for Perfect Peking Ravioli
- Knead the dough until smooth for supple wrappers that seal easily.
- Always seal the dumplings tightly to prevent leaking during steaming.
- Use moderate heat to avoid burning before steaming.
- Allow the steam to escape completely before removing the lid for crisp bottoms.
- A non-stick pan ensures even browning and easy release.
How to Store and Reheat
Storing Uncooked Dumplings
If you’re making Peking Ravioli from scratch, you can freeze them before cooking. Arrange uncooked dumplings on a baking tray lined with parchment paper, making sure they don’t touch each other, and freeze until solid.
Once frozen, transfer them to a freezer bag or airtight container. They’ll keep for up to three months. You can cook them directly from frozen, just add a couple of extra minutes to the steaming portion of the cooking process.
Storing Cooked Dumplings
Leftover cooked Peking Ravioli should be stored in an airtight container in the refrigerator. They’ll stay good for up to three days, though the crispy bottom will soften during storage no matter how carefully you pack them.
Let the dumplings cool completely before storing to prevent condensation from forming inside the container. Place parchment paper between layers if you’re stacking them to prevent sticking, which can tear the delicate wrappers.
Reheating Methods
Your best option for reheating is to re-pan fry them. Heat a non-stick pan with a thin layer of oil over medium heat. Place the dumplings flat side down and cook until the bottoms crisp up again, roughly three to four minutes.
You can add a splash of water and cover briefly to warm them through completely if needed. This method comes closest to restoring that original texture, giving you back some of that satisfying crunch on the bottom.
An air fryer works surprisingly well for reheating. Place dumplings in a single layer and heat at 175°C for about five minutes, which can revive the crispy bottom without drying out the filling or wrapper excessively.
Avoid microwaving if you care about texture. The microwave will heat them through but turns the wrapper rubbery and eliminates any remaining crispness. If you must microwave, do so in short intervals and expect a softer, less appealing result overall.
Peking Ravioli (Pan Fried Dumplings) Recipe
Ingredients
For the Dumpling Dough
- 250 g plain flour
- 125 ml warm water
- Pinch of salt
For the Filling
- 250 g minced pork preferably with a little fat
- 2 spring onions finely chopped
- 2 tbsp Chinese chives finely chopped (optional but traditional)
- 2 tsp grated fresh ginger
- 2 cloves garlic minced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sesame oil
- ¼ tsp white pepper
- Pinch of salt
For Cooking
- 2 tbsp vegetable oil
- 100 ml water for steaming during frying
For Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- Pinch of chilli flakes optional
Instructions
- In a mixing bowl, combine plain flour and a pinch of salt. Gradually add warm water while stirring with chopsticks until a rough dough forms. Knead for 8 to 10 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes before rolling.
- In a separate bowl, mix minced pork, chopped spring onions, Chinese chives, ginger, garlic, soy sauce, Shaoxing wine, sesame oil, salt, and white pepper. Stir vigorously in one direction until the mixture becomes sticky. This ensures a cohesive, juicy filling.
- Divide the rested dough into two portions. Roll each into a long log about 2 cm thick, then cut into small pieces. Flatten each into a disc and roll into thin circles (about 8 cm in diameter). Keep them covered with a damp cloth to prevent drying.
- Place one teaspoon of filling in the centre of each wrapper. Fold the dough over into a half-moon shape, pressing the edges tightly to seal. Pleat the top edge if desired, ensuring no air pockets remain inside.
- Heat 1 tablespoon of vegetable oil in a large non-stick frying pan over medium heat. Arrange the dumplings flat side down in a single layer. Do not overcrowd the pan; cook in batches if necessary.
- Fry for 2 to 3 minutes until the bottoms turn golden brown and crisp. The aroma should be nutty but not burnt. Adjust the heat as needed to maintain even browning.
- Carefully pour 100 ml of water into the pan, then cover immediately with a tight-fitting lid. Steam for 5 to 6 minutes until the water has evaporated and the tops of the dumplings are tender.
- Remove the lid and allow the dumplings to fry uncovered for another minute to re-crisp the bottoms. Transfer to a serving plate and keep warm while frying the remaining batches.
- In a small bowl, mix soy sauce, rice vinegar, sesame oil, and chilli flakes. Adjust to taste for sweetness or spice. The sauce should balance the savoury richness of the dumplings.
- Serve the Peking Ravioli hot, with the dipping sauce on the side. Arrange them golden side up for an inviting presentation. A few fresh chives or sesame seeds sprinkled over the top add a touch of elegance.
