Grilled Chicken Ravioli without Folding

Ingredients

• 400 g Ground chicken (boneless, skinless thigh) (Finely minced)
• 2 cloves Garlic (Minced)
• 1 tsp Fresh ginger (Grated)
• 3 tbsp Chives (or scallions) (Finely chopped)
• 1 white Leek (white part) (Cleaned and thinly sliced)
• 0.25 tsp Salt (Fine)
• 0.25 tsp Ground black pepper
• 1 tbsp Light soy sauce (Low sodium)
• 1 tsp White sugar
• 1 tbsp Cornstarch (To bind the filling)
• 1 tbsp Toasted sesame oil
• 1 unit Egg (Beaten, for binding)
• 20 sheets Ravioli sheets (square, fresh or frozen) (Thin, no folding)
• 3 tbsp Sunflower oil (For initial cooking)
• 1 tbsp Toasted sesame oil (for finishing) (Added at the end for flavor)
• 0.5 tsp Grated ginger (accompanying sauce)
• 0.5 tbsp Light soy sauce (accompanying sauce)
• 0.5 tsp Sesame oil (accompanying sauce)
• 1 pinch Spice powder (chili or five‑spice) (Optional)

Instructions

1. Prepare the filling base

   Remove the skin from the thigh, mince the meat into small pieces and place it in a large bowl. Add the salt, pepper, light soy sauce, sugar, cornstarch, toasted sesame oil, minced garlic, grated ginger and beaten egg.

   Time: PT12M

2. Incorporate the vegetables

   Add the thinly sliced leek, the chopped chives and mix until you obtain a homogeneous, slightly sticky paste.

   Time: PT8M

3. Filling rest (optional)

   Cover the bowl and let rest in the refrigerator for 2 to 3 hours to intensify the aromas.

   Time: PT0M

4. Form the balls and prepare the sheets

   On a surface covered with parchment paper, form filling balls the size of a tablespoon. Lightly moisten one side of each ravioli sheet with a little water.

   Time: PT12M

5. Assemble the no‑fold ravioli

   Place each ball on the moist side of a sheet, rotate the sheet a quarter turn and press lightly to seal the filling between the two layers.

   Time: PT8M

6. Brown the sheet side

   Heat 1 tbsp sunflower oil in the pan over medium heat. Arrange the ravioli sheet‑side down in the pan without touching each other and let brown for about 4 minutes uncovered.

   Time: PT4M

   Temperature: medium heat

7. Steam cooking

   Pour 150 ml water into the pan, cover with the lid and increase the heat slightly. Steam for 5 to 6 minutes until the water is almost evaporated.

   Time: PT6M

   Temperature: medium‑high heat

8. Grill the sheet side a second time

   Remove the lid, add 1 tbsp sunflower oil and 1 tbsp toasted sesame oil, then grill for 7 to 8 minutes, shaking the pan occasionally.

   Time: PT8M

   Temperature: medium heat

9. Grill the meat side

   Flip the ravioli and grill the meat side for 5 to 6 minutes until well browned.

   Time: PT6M

   Temperature: medium heat

10. Finishing and serving

    Remove the ravioli from heat, place them in the pan or on a plate with the sheet side visible. Prepare the accompanying sauce by mixing grated ginger, light soy sauce, sesame oil and a pinch of spice powder. Serve immediately with rice.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

20 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ground chicken (boneless, skinless thigh): Ground turkey, Ground pork, Ground beef
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Fresh ginger: Ground ginger (¼ tsp)
• Instead of Chives (or scallions): Green onions, Shallots
• Instead of Leek (white part): Green cabbage, Garlic leaves, Scallions
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Light soy sauce: Tamari
• Instead of White sugar: Honey (½ tsp)
• Instead of Cornstarch: Rice flour
• Instead of Toasted sesame oil: Regular sesame oil
• Instead of Egg: Egg replacer (¼ cup applesauce)
• Instead of Ravioli sheets (square, fresh or frozen): Wonton wrappers
• Instead of Sunflower oil: Vegetable oil
• Instead of Toasted sesame oil (for finishing): Regular sesame oil

Equipment Needed

• Large bowl or mixing bowl
• Chef's knife
• Cutting board
• Ginger grater or microplane (optional)
• Garlic press (or mortar and pestle) (optional)
• Measuring spoons (tbsp and tsp)
• Non‑stick pan or wok
• Pan lid
• Parchment paper (optional)
• Wooden or silicone spatula
• Bowl for the accompanying sauce (optional)

Critical Steps — Do Not Skip

• Mix the meat with the seasonings before adding the vegetables
• Properly moisten one side of the ravioli sheets
• First browning of the sheet side
• Steaming with the correct amount of water
• Grill the sheet side then the meat side to achieve a crispy crust

Chef Tips from the Video

• Using ground chicken from thigh ensures a juicy, less dry filling.
• Leek adds a natural sweetness that balances the umami flavor of soy sauce.
• For a stronger flavor, add a small amount of chili paste to the accompanying sauce.

Troubleshooting

Storage

Refrigerator: Store uncooked ravioli in an airtight container for 2 to 3 days.

Freezer: After cooking, let cool then place in a freezer bag; keep up to 1 month.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling the day before and keep it in the refrigerator; it will develop more flavor.
• Assembled ravioli can be frozen on a tray then transferred to a freezer bag.
• The accompanying sauce keeps for 3 days in the refrigerator.