Truffle Xian Long Bao (Chinese Steamed Ravioli)

Dough Ingredients 
200g four 00 
100ml warm water 
8.5g truffle powder 

Stuffing Ingredients 
200g ground pork 
8.5g grated ginger 
40ml of concentrated chicken broth 
8.5g sugar 
48g slice truffle carpaccio 
18ml sesame oil 
18ml soy sauce 
Salt 
Pepper  

Dough Process 

  1. Put all the ingredients in a bowl and knead until a homogenous mixture is obtained. 
  2. Let the dough rest by covering it with a tea towel on top so that it doesn’t dry out. 
  3. Roll out the dough as if they were gnocchi, then in a cylindrical diameter shape of about 1cm. Cut the pieces like gnocchi.  
  4. Spread the piece out and with the help of a rolling pin form discs.  

Stuffing Process  

  1. In a pan, put the oil and ground pork. Let cook for 5 minutes and then add the rest of the ingredients. Turn off the heat and let the mixture cool. 

Finishing 

  1. Using a spoon, spoon a tablespoon of the stuffing into the middle of the discs.  
  2. Close the ravioli like a bag;  
  3. Place them in a bamboo steamer, resting on a piece of paper towel over the top; 
  4. Steam for about 8 minutes and then serve! 

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