Preparation
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1.
Sprinkle a little salt on the flour, stir in about 200 to 250 ml warm water, mix and knead into a smooth dough. Cover with a clean tea towel and allow the dough to rest for about 20 minutes.
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2.
To make the filling, combine pork with finely chopped onion and spring onion, grated ginger root, Vegeta Twist pork, sesame oil, soy sauce, and a pinch of salt and pepper. Mix and knead, always in the same direction, until well combined. Shape by hand into small balls the size of a walnut.
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3.
Divide the dough. Roll out each piece of dough to desired thickness and with a pastry cutter or glass, cut circular shapes 8 to 10 cm in diameter. Place a small meat ball in the centre of each circle.
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4.
Moisten the edges with water, fold and firmly press the edge to seal the ravioli.
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5.
Cook in a pot of boiling water with a little salt. When they float to surface, continue to cook the ravioli for another 3 minutes. You can also steam them for 15 minutes instead.
Serving
Serve with tamari sauce and with a little finely sliced cabbage and spring onions if desired.
