Steamed Chinese dumplings (also known as Jiaozi) are a typical dish of China, Japan, and Korea, made with a very thin pastry shell (like phyllo dough) and a filling of meat, vegetables, and shrimp, steamed and served with fish sauce or soy sauce.
Steamed Chinese dumplings are dumplings that can be shaped like a crescent or a basket. The filling can be prepared with pork (much more common) or chicken, shrimp, or other types of fish and vegetables. The cooking of these ravioli is done by steaming, traditionally in the special bamboo baskets, on Chinese cabbage leaves.
Steamed Chinese dumplings in China are served as an appetizer or finger food snack, but given their richness, you can also serve them for dinner or as a first course. Dipped in soy sauce or fish sauce, they acquire an even more oriental flavor.
To prepare steamed Chinese ravioli, start preparing the dough that you will need to make the ravioli wrapper, it is a very thin dough, which is simply prepared with water and flour. Combine the flour and a pinch of salt in a bowl and add the water. Knead everything first with a wooden spoon, then transfer the dough to a pastry board and knead it again by hand, until you get a ball. Wrap it with plastic wrap and let it rest at room temperature for an hour.
Peel the carrot after having trimmed it, also tick the cabbage and put the chopped vegetables in a mixer, then blend them.
Clean the cabbage (preferably the Chinese one, but if you don't find it or you don't prefer it, try it with our white cabbage) by removing the outer leaves and chop finely.
In a bowl, combine the minced pork and shrimp, add the cabbage, chopped vegetables, grated ginger, and soy sauce. Mix everything to mix the ingredients.
Take the dough back and roll it out into very thin sheets, you will see that the dough is particularly elastic and spreads very easily, even if only with a rolling pin. Using a pastry cutter, cut out discs of about 8-9 cm in diameter from the pastry sheets and place a little filling on each disc.
Now close the disc of dough by closing the outer edge, like a half-moon.
Proceed in this way for all the pasta and the filling.
Arrange the ravioli on some cabbage leaves that you have placed in the basket of a steamer and cook the ravioli for 15 minutes. If there are too many for the steamer, proceed with more cooking.
Serve your Chinese dumplings with soy sauce or fish sauce, in which to dip them.