I serve fried ravioli as an appetizer at parties and light meals. My friends absolutely love them every time.
Don't cook too many fried ravioli though, because if your friends are like me, they won't eat the main course.
Assembling fried ravioli is a fun activity for a small group of people. It's a casual job that gets good productive results even if you're distracted or have your other hand.
2 sprigs of coriander optional
1 clove of garlic
1 pinch pepper
1/2 cup minced pork
1 tbsp soy sauce
1/2 cup cooking oil
1/2 packet wonton skin
<h1 class="pgc-h-arrow-right" data-track="13" > tips and practices</h1>
<h1 class="pgc-h-arrow-right" data-track="13">
</h1>
Coriander root is used to flavor fillings, but can be difficult to find. The stems and leaves of coriander are a good alternative.
If you prefer, you can replace ground pork with crushed chicken or turkey.
Make sure you're not stuffing the ravioli too much. Before the pork is cooked, the skin will be burned.
Filling: minced garlic and chopped parsley. Mix all the ingredients together except for the ravioli bark and vegetable oil.
To make ravioli, place half a teaspoon of the filling in the middle of the skin. Pick up a corner and fold it diagonally. Pick up the two ends at a 45-degree angle (the end where the crease is located) and dip your fingers in a little water to wet them. Two corners pinched together. You need to prepare all the wontons before you fry them so that you don't try to manage the hot oil and fold the wontons at the same time.
Heat oil in a frying pan or wok over medium heat. To test when the oil is hot enough, stick wooden chopsticks to the oil. After the oil is prepared, the chopsticks will bubble up. Sauté the ravioli until golden brown. Observe the heat carefully. Keep turning them until they are fully cooked. You may need to open the first few wontons to make sure the center is cooked.