PEKING RAVIOLI DIPPING SAUCE RECIPES

Steps:

• I buy fresh minced ginger and garlic but if you haven't bought them that way, mince your ginger and garlic and put in a mixing bowl.
• Shred cabbage and mince in a food processor
• Mix pork, ginger, cabbage, garlic, green onion, egg whites. Mix with your hand. You should get a pretty smooth mixture without too much liquid. You want to add the soy sauce slowly so you don't get too much liquid. Add Soy Sauce and then salt to taste.
• A good way to get the mixture spiced right is to take a pinch, put it on a papertowel and into the microwave for 40 seconds. The meat will cook and you can try it. Don't be afraid to add salt to season.
• Take a single wrapper, put about 3/4 Tbsp of mixture in the middle of the the wrapper. Then dip a brush or finger in the cold water and water the edges of the wrapper. Fold in half and seal in the center. Make 3 pinches on either side creating the folds you see in the pictures. Put on a pan. Continue until you are out of filling.
• You can cook immediately (see below) or freeze individually and cook later.
• To Cook, put in in a steamer with cabbage leaf liners for 1-2 minutes until soft. Then fry about 30 seconds on each side in a frying pan.

Steps:

• Heat up 1/2 tablespoons of sesame oil in a small pan and fry the Tian Mian Jiang over slowest fire for 2 minutes.
• Pour in water and add sugar in and sesame paste. Keep slow fire and continue mixing until well combined. You can continue heating if you prefer a thicker texture. Turn off fire and mix with sesame oil and five spice powder.
• The sauce should be thick but also running and it can be kept in fridge for 3-4 days. You can also use the sauce to make Peking style pork stir fry.