Vietnamese pork and mushroom ravioli from Kim Phat

Vietnamese pork and mushroom ravioli

Servings: 4 portions

Ingredients

  • For pancake batter
  • 250 ml (1 t) of rice flour
  • 125 ml (1/2 t) tapioca flour
  • 60 ml (1/4 t) of cornstarch
  • 625 ml (2 1/2 t) warm water
  • 2 tbsp of olive oil
  • 2 tbsp or olive oil in a bowl
  • for cooking
  • 1 pinch of salt
  • 1 pinch of sugar
  • For the farce
  • 1 C. vegetable oil
  • 2 cloves of garlic, crushed
  • 1 shallot, finely chopped
  • 300 g (2/3 lb) minced pork
  • 125 ml (½ t) dehydrated shiitake mushrooms or dehydrated Chinese black mushrooms, soaked for half an hour in warm water, then finely chopped
  • 1 C. fish sauce
  • 1 C. sugar
  • 1/2 c. ground peppercorns
  • For garnish
  • 180 ml (3/4 t) of bean sprouts
  • ½ cucumber, finely chopped
  • Slices of vietnamese sausages
  • 85 ml (1/3 t) of fried onions (homemade or commercial)
  • 125 ml (1/2 t) fish sauce made from 1 tbs of rice vinegar, 2 tbs of sugar and fish sauce
  • 3 tbs of cold water
  • some mint leaves
  • some coriander leaves

Preparation

1. In a large bowl, combine all the ingredients in the pancake batter and mix well. Take care to undo all lumps. Let stand at room temperature.
2. Meanwhile, heat the stuffing oil in a skillet over medium heat. Add the garlic and the shallot. Stir well for a minute. Then add the ground pork, combining it well with the garlic and the shallot. Skip 2 minutes.
3. Add mushrooms, fish sauce, sugar and pepper. Mix well. Cook for at least 3 minutes or until pork is cooked through. Drain all in a colander so that there is no oil or juice left over. Book.
4. Using a kitchen brush, brush four plates with olive oil.
5. On high heat, heat a small nonstick skillet and baste with a little oil from the bowl.
6. Stir the pancake batter to incorporate the oil well. Pour a good ladle of this preparation into the skillet. Rotate the skillet so that the bottom is covered with dough and put the excess in the bowl. The pancake should be as thin as a Breton crepe. Cover the skillet immediately.
7. After a few seconds, check the texture of the pancake. If it detaches itself, overthrow it with dexterity, that is to say, without it folding, on the oiled plate.
8. Do this for the following three pancakes or as long as you have some dough, making sure each time the pan is very hot and well oiled. If you make more than four pancakes, do not forget to brush the additional plates with olive oil.
9. To make the stuffed rolls, place the equivalent of a teaspoonful of stuffing in the middle of a pancake. Roll it up and place it on an unoiled plate. Count about five pancakes per person for a good main course or three for an entree.
10. Place in each plate a pinch of all the fillings. Serve with fried onions and fish sauce with a little chilli if desired.

Mint leaves

Rice flour

Cucumber

Cornstarch

Fried onions

Coriander

Tapioca starch

Sugar

Table salt

Vietnamese sausage

Fish sauce

Ground pork

Black pepper

Olive Oil

Vegetable oil

Garlic

Bean sprouts

Gray shallot

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