Post #791270 by Michelle66 on Mon, Nov 19, 2018 2:18 PM

The original plan for Saturday’s big meal was to include Peking Raviolis, but from a different recipe than before.

However, after realizing we already had five appetizers for the pu pu platter and one main dish (chicken chow mein), we decided to make the ravs the next day instead.

They were fantastic!

If you were looking for an authentic plate of Boston-style Peking Raviolis, this recipe is what you want. (Unlike typical “potstickers”, there is no Chinese cabbage in this recipe.)

The recipe was found here: http://cooking.bcneuman.com/recipes/neuman-potstickers.html

Filling:
1 lb Ground Pork
3/4 Inch Fresh Ginger (chopped to consistency of coarse bread crumbs)
4 Scalions (chopped to size of match heads)
3/4 tsp Ground roasted Szechwan Pepper
1/2 tsp Salt
1 tbsp Corn starch
2 tbsp Soy sauce
2 tsp Sesame oil
1 Egg

“3/4 inch fresh ginger” is arbitrary because the width of fresh ginger varies so much. I went with about two teaspoons, and grated/minced it instead of chopping.

For the skins, store-bought gyoza skins were used, but three were fused together for each rav by brushing water between the layers and squeezing hard. (In the Boston area, restaurant-style skins are very thick.)

The page linked to above has recipes for two different dipping sauces and cooking instructions.

This recipe is definitely a keeper. Now, whenever I crave real Peking Raviolis, I’m covered.