{"id":763,"date":"2023-12-16T07:28:39","date_gmt":"2023-12-16T12:28:39","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=763"},"modified":"2023-12-16T07:29:51","modified_gmt":"2023-12-16T12:29:51","slug":"pan-sauteed-asian-pillows","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=763","title":{"rendered":"Pan Saut\u00e9ed Asian “Pillows”"},"content":{"rendered":"
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Having the fortune of cooking in a larger kitchen than I\u2019ve been blessed with in my own house, I decided to go on a variation of the Ravioli recipe for something with a Far East flair. These are delightful morsels that are akin to potstickers<\/em><\/p>\n\n\n\n

For Pasta Dough:<\/em>
2 cups all-purpose flour
Pinch salt
1 tbsp olive oil
2 eggs, plus 1 yolk, lightly beaten
For Filling:<\/em>
1 lb fresh ground lean pork
2 tbsp minced ginger
3 cloves minced garlic
1\/2 medium onion, finely minced
1 tsp Wasabi powder
dash cayenne pepper
1\/2 tsp finely ground black pepper
3 tbsp reduced sodium soy sauce
2 tbsp olive oil (divided)
2 tbsp sesame oil (divided)<\/p>\n\n\n\n

To make the dough, place the flour, salt, and olive oil in a food processor and pulse four times to combine. Add the beaten eggs and process until the mixture holds together, forming a mass. Be sure not to over process the dough, or you will activate the gluten in the flour and your pasta will be tough and chewy. Remove the dough to a bowl, cover with plastic wrap and allow to rest at room temperature for 30 minutes.<\/p>\n\n\n\n

Meanwhile, in a larger fry pan, brown the ground pork, onion, garlic, ginger, wasabi, cayenne and black pepper in 1 tbsp of sesame oil and 1 tbsp olive oil. Drain off excess fat and add soy sauce. Reduce heat to lowest setting, cover, and allow to cook for 2 minutes to infuse flavours. Remove from heat and allow to cool slightly.<\/p>\n\n\n\n

Divide dough into two pieces of equal size. If you have a pasta roller, process until the dough is very thin; otherwise, roll it by hand until the dough is about 1\/8\u2033 thick. (On a pasta roller, this equates to about setting \u201c5\u2033). Brush 1 sheet of dough lightly with water, then place the filling, by teaspoonfuls about 2 inches apart, in rows. Cover with a second sheet of pasta, and press down gently, so that you can easily discern where the filling is located. Cut around the mounds of filling with a fluted round pastry cutter (or biscuit cutter). Ensure all the edges are well sealed to secure the filling.<\/p>\n\n\n\n

Take a large skillet and heat remaining tbsps of Sesame and Olive oil. Saut\u00e9 \u2018pillow\u2019 until lightly browned on each side. Serve with a green salad.<\/p>\n\n\n\n

N.B. – If you don’t want to go through the effort of making your own dough, store bought egg roll wrappers make an excellent substitute.<\/em><\/p>\n\n\n\n

Serves: 4.<\/p>\n

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Having the fortune of cooking in a larger kitchen than I\u2019ve been blessed with in my own house, I decided to go on a variation of the Ravioli recipe for something with a Far East flair. These are delightful morsels that are akin to potstickers For Pasta Dough:2 cups all-purpose … Continue reading Pan Saut\u00e9ed Asian “Pillows”<\/span> →<\/span><\/a><\/p>\n

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