Chinese Dumplings aka. Beijing Ravioli


My grandfather ate with this fork!
Antique Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe by: Chef John V., A Good Cooking Recipe!

Note: This is the real thing! They are easier to make than you think!

Serving size: 4

Preparation time: 0:30


2 1/4 cups flour, hi gluten or bread flour is preferred
3/4 cup hot water (+) plus no more than 1 tablespoon more if the dough is too stiff to work 
1 tbsp. vegetable shortening, Crisco
1 tsp. salt


Mix all ingredients together until a dough forms, it's best to use a food processor because the dough will be hot! Then kneed it by hand with as little as possible flour until it's smooth. This is a very stiff dough, don't add more than 1 tablespoon extra water or it won't come out right! Let rest, covered, for a minimum of 30 minutes . Shape the dough into a log 1-1/2 inches thick . Cut the log into 18-20 equal size pieces, let rest 5 minutes then roll each piece into 3-3 1/2 inch circles. Fill with any number of fillings, brush the edges with water, tuck, roll and pinch together. (See recipe link below for a filling recipe!) You now may place them on a sheet pan lined with plastic wrap and freeze them for future use, or, place 6 or so in a non-stick pan with 1 tbsp. of vegetable oil and 1/4 cup water. Place the flat side down, turn on the heat to medium and cover loosely so that steam may escape. Cook until the water evaporates and the bottoms of the raviolis begin to crisp and turn golden brown. Serve with a soy-based dipping sauce.

Chinese Dumpling or Beijing Ravioli Filling Recipe

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