Chinese Pan-Fried Ravioli

Method

1. For the filling: finely chop mushrooms and scallion. If using whole pork shoulder or neck, grind it by hand or use pre-ground pork. Mince garlic and ginger. Combine all filling ingredients (pork, mushrooms, scallion, garlic, ginger, white pepper, a pinch of salt, soy sauce, vinegar, and cornstarch) in a bowl and mix thoroughly.
2. For the dough: mix flour and 3g salt in a bowl. Add warm water gradually and knead until a smooth, elastic dough forms. Let it rest briefly (about 10 minutes).
3. On a lightly floured surface, roll out the dough into a thin sheet. Cut into rounds (about 8-10 cm in diameter). Place a small amount of filling in the center of each round.
4. Fold one side of the dough over the filling to create a half-moon, but leave the edge unsealed. Then, starting from one end, make a series of small pleats on the top side only, pressing each pleat against the bottom edge to seal. Continue until the entire crescent is sealed. Set aside on a floured tray.
5. Heat oil in a non-stick pan over medium-high heat. Place the ravioli in the pan (sealed side up, flat side down) in a single layer. Fry for 2-3 minutes until the bottoms are golden brown.
6. Mix 100ml water with the remaining cornstarch (7g) to make a thin slurry. Pour the slurry into the pan (it will splutter). Immediately cover with a lid and reduce heat to medium-low. Steam for 6-8 minutes until the liquid is mostly evaporated.
7. Remove the lid and continue cooking until the remaining water evaporates completely, leaving a crispy, lacy bottom. Slide the ravioli out of the pan carefully and serve hot.