Скачать или смотреть Italian Chinese Fusion: Ravioli x Dumplings

This one may make all of Italy mad at me but I promise, Dumpioli tastes WAY better than it sounds!!! No regrets!

MY DUMPIOLI INSTRUCTIONS:
0:00 - Meet my new show, Ciao Chow
0:42 - Prep your ingredients
1:38 - Mix 1.5 cups All-Purpose Flour with 1.5 cups Semolina Flour into a mound. Crack 3 eggs into the concave center of the mound. Add a drizzle of Olive Oil & pinch of Salt. Whisk.
2:43 - Add 1/2-1 cup of Water as you fold the dough into itself for 15-20 minutes, keeping the dough moist enough to stick together.
3:50 - Wrap dough in plastic & rest it at room temperature for about 20 minutes.
4:04 - Chop a few Green Onion, crush then mince 1-2 cloves of Garlic, mince 1 knob of Ginger then add all 3 to a medium sized bowl of raw Pork.
5:15 - Strain & dry Ricotta, grate a pinch-worth of Nutmeg then add a big pinch of Salt, 1 Egg, & a bit of finely chopped Cilantro to your Pork.
6:00 - Mix with your hands.
6:12 - Cut dough in half. One by one, flatten each half with your hands & run it through a pasta machine on the widest setting. Fold it together then run through again. Fold & run through a third time.
6:52 - Run the same dough through the pasta machine settings from low to high twice until the dough is see through, lightly flouring the dough between each setting. IMPORTANT: Do NOT go to the highest number setting!!
7:21 - Trim any uneven ends & cut dough into sheets. Set aside, covered.
7:31 - Crack & whisk 1 Egg into a small bowl.
7:40 - Lay sheets out 2 at a time, score 1 sheet with a ravioli stamp if you have one, add a small amount of your pork mixture to both sides of the sheet, spread a bit of the raw egg onto the sheet.
7:55 - Drape your 2nd untouched sheet on top, press out any air around the meat filling, cut out your raviolis with a ravioli stamp if you have one (if not, use a pasta & pastry wheel, cookie cutter...whatever you have!!)
8:41 - Lightly dust your newly-formed DUMPIOLIS with Semolina Flour.
8:49 - To a pan on low heat, add a stick of Butter, a few sprigs of Sage, a drizzle of Soy Sauce, & a drizzle of Balsamic.
9:32 - Bring a pot of water to a boil, add a pinch of Salt & your DUMPIOLIS!
9:44 - Add a splash of pasta water to your pan of sauce. Whisk.
10:12 - Once soft, add DUMPIOLIS to your pan of sauce.
10:25 - PLATE. THOSE. DUMPIOLIS.
10:46 - Top with fresh Parmesan, & enjoy!
11:25 - Geek out over your new surprisingly-delicious creation

This is my new show, Ciao Chow!
In this series, I’m taking classic dishes from each of my cultures ( Italian and Chinese) & mashing them up to create something totally new. Will it work? I don’t know! But I’m hoping this experimental cooking series will inspire you to take some risks in your cooking, too. This is Ciao Chow! (Get it?)

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