There are no exact measurements, because all depends on the thickness of the dough, the size of your ravioli and the amount of filling you put into them.: If there is some filling left, prepare some more dough and vice versa.

Dough:

Mix around 4oo g flour, 1 tea spoon salt, 1 table spoon oil with some water that you add until you have a soft dough.

Filling:

Chop up the following ingredients according to your taste (into very small pieces, otherwise the ravioli are difficult to form and will not be completely cooked):

• Chinese cabbage or other cabbage
• Leeks
• Garlic
• Spring onions with their leaves
• Spinach
• Chives
• Coriander (not too much, or its taste will dominate)
• Ginger (not too much, or its taste will dominate)
• Minced pork meat (not mandatory and not more than 10% of the filling)
• Omelette (not mandatory)

Let all ingredients drip-dry for a moment

Mix, add 1 table spoon soy sauce, 1 table spoon cooking wine, some drops of sesame oil

Forming the ravioli:

• Roll the dough into a sausage-shaped form (around 3 cm in diameter)
• Slice it into discs of around 5 mm
• Dust them with flour, spread them out using a rolling pin; ensure they are oval in shape
• Put some filling in the middle of it (not too much)
• Fold the dough in half to close the ravioli
• Press firmly around the edges, ensure the dough sticks together

Cooking:

• 15 minutes in a steaming basket
• If you have no steaming basket, boil water, then add the ravioli, wait until the water boils again, add a bit of cold water (ca. ½ dl) to stop the boiling. Repeat this process three times

Serving suggestion:

• Serve with black rice vinegar (you will find this in any Asian food store) and soy sauce
• If cooked in water, add some bouillon to the cooking water and serve them in a soup. Season with vinegar and soy sauce.

My children prefer spinach – garlic - omelette.

Serve with a Dôle Blanche 2012, goes well with this Asian dish.