Won-ton Ravioli a la Xuan-Minh

We were very fortunate to have a lovely Swiss lady of Vietnamese origin on our cooking course a few years ago. She kindly offered to teach us how to make a couple of Vietnamese classic dishes and one Ravioli recipe from her grandmother is very special indeed: 

Won-ton Ravioli a la Xuan-Minh

serves 6-8

Ingredients

1 pack of Won ton skin from an Asian shop 

500 gram / 1 pound of finely minced prawns and/ or chicken/ rabbit/ turkey 

1 onion finely chopped

Coriander ( Cilantro) leaves

10 gram / 0.35 oz dried black mushrooms (asian shop) soaked and chopped

3 dried shiitake mushrooms (asian shop) soaked and finely chopped 

Pepper

Salted Soy sauce

sesame oil

Fish sauce ( asian shop). It taste much better than it sounds

Chicken stock  (clear, only cooked on chicken for 2 hours)

Method

Soup: cook the chicken for at least 2 hours in 3 litres of water. Skim off the foam until the soup is clear. Strain and flavour it with fish sauce and pepper , quite a lot of fish sauce.

Stuffing: mix the onion, the mince meat, coriander and finely chopped mushrooms, season with pepper, soy sauce and sesame oil and a bit of fish sauce.

Assemble the ravioli by placing a teaspoon of the filling on each wonton skin. Brush the edges with egg white, then fold them diagonally . Then glue the pointy ends together . Let the ravioli dry for an hour in room temperature .

Bring the soup to a boil and cook the wonton for 2-3 minutes. Place them in a serving bowl, 3-4 per person.

Cover the soup with finely chopped coriander ( cilantro ) and sprinkle some sesame seeds on top and serve.