Fried Ravioli
chinese, pasta
1 lb boneless chicken thigh meat,
1 minced [substitute
1 anything]
1 oz ham fat (used smoked
1 pheasant fat) [substitute
1 anything or omit]
1 large carrot, grated
1 large onion, halved and then
1 sliced thin
3 sprigs fresh thyme
48 wonton skins
6 shiitake mushrooms
1/2 medium head cabbage, sliced as for
1 slaw or thinner
1 clove garlic
1 salt and pepper
1 egg white
1 oil
1/8 c olive oil 1/4 c balsamic vinegar salt and pepper
Melt fat and saute chicken in it. Remove chicken and saute carrot and onion in the same fat. Mix all together, cool, and chop into very tiny bits (almost a paste). Add thyme leaves stripped from sprigs. Make ravioli thus: take a wonton skin, cover it with a thin layer of egg white, add about 1 T filling, cover the whole with another wonton skin. Crimp shut. Toast on both sides in a lightly oiled pan and keep warm.
Pan roast the shiitakes.
Saute the cabbage in a little oil with a garlic.
Whisk sauce ingredients together.
On appetizer plates - put a blob of cabbage, cover with 3 ravioli and a shiitake mushroom, spoon sauce over. From: Michael Loo Date: 26 May 97 National Cooking Echo Ä
Yield: 1 servings