La Pettegola goes to China
I know what you’re thinking: “Did La Pettegola also go to China?”. Well yes, for a tasting tour organized by Banfi and dedicated to the best Tuscan wines, among which there was – need I say it? – also La Pettegola.
During this trip, in addition to tastings, I did not miss a few visits to typical local restaurants and I discovered that the variety of ravioli is truly incredible. Once I returned to Tuscany I said to myself: why don’t I try to replicate them at home, using seasonal vegetables from my garden?
I thought it would be difficult to replicate the shape of Chinese dumplings, but I was pleased to notice that it is very simple. All it takes is a little practice, but perfection is not of this world and the important thing is that the dumpling is good!
With this recipe you’ll have to get your hands dirty: I’m ready, are you?
What your need
- 2 zucchini or other vegetables
- 2 carrots or whatever you prefer
- 1 clove of garlic
- 2 cm of fresh ginger
- 2 tablespoons soy sauce
- Sesame oil or seed oil
- 300 g of 0 flour
- 1 teaspoon of salt
- water
How I make it
I start with the filling. I cut the vegetables into julienne strips and put them in a bowl together with the garlic, then mix well and sauté everything in a pan with the seed oil. During cooking I add some soy sauce and grated ginger to flavor everything.
The vegetables must be well cooked: it will take about 15 minutes. Then, I dedicate myself to the dumplings pasta. I pour salt and flour into a bowl and slowly add 150 ml of water at room temperature. I mix first with a wooden spoon and finish by kneading by hand: the dough should be nice and smooth. I roll it out to obtain a thickness of about 2 mm and cut out discs with a pastry cutter or a glass.
To create the ravioli, I place the filling (a generous teaspoon) on the disc of dough, taking it with both hands. I pinch the edges to close it, creating folds. I do the same with all the dumplings.
For cooking, I heat a drizzle of oil in a pan and add the dumplings to brown the oven. Then I add very little water and close hermetically with a lid, to create steam cooking. After about 10-15 minutes the Chinese dumplings are ready.
I season them with soy sauce: amazing!
