Fusion Recipe: Siu Mai Ravioli with Soy-Ginger Brown Butter Sauce

🥟 Siu Mai Ravioli with Soy-Ginger Brown Butter Sauce

This dish is a sophisticated celebration of Italo-Cantonese fusion. It replaces the traditional pork and shrimp filling of the open-topped Cantonese Siu Mai dumpling with the rich, thin egg-dough embrace of Italian ravioli. Instead of being steamed and served with soy sauce, the pasta is boiled and finished in a nutty, umami-rich Soy-Ginger Brown Butter Sauce, which acts as a savoury, flavourful coating. The dish is topped with a sprinkle of salty, crunchy Parmesan cheese and a garnish of Tobiko (flying fish roe) for a final textural and visual flourish, making it an elegant and unexpected starter for any special occasion.

🛒 Ingredients

I. Siu Mai Ravioli Filling

Ingredient	Quantity	Notes
Ground Pork (20% fat)	200 g (7 oz)	Use fatty pork for juiciness.
Shrimp	100 g (3.5 oz)	Peeled, deveined, and roughly chopped.
Dried Shiitake Mushrooms	3-4 pieces	Soaked, squeezed dry, stems removed, and finely minced.
Water Chestnuts	2 Tbsp	Finely chopped for crunch (optional).
Oyster Sauce	1 Tbsp	For savoury depth.
Light Soy Sauce	1 tsp
Sesame Oil	1 tsp
Cornstarch	1 tsp	For binding the filling.
Ginger	1 tsp	Freshly minced.
White Pepper & Sugar	Pinch of each

II. Ravioli Pasta

Ingredient	Quantity	Notes
Fresh Pasta Dough	~300 g	Or use 24-30 high-quality round or square Wonton/Dumpling Wrappers for a shortcut.
Egg White	1 small	For sealing the ravioli if using wrappers.

III. Soy-Ginger Brown Butter Sauce

Ingredient	Quantity	Notes
Unsalted Butter	6 Tbsp (90g)	Must be unsalted to control the saltiness.
Fresh Ginger	1 Tbsp	Finely minced.
Garlic	2 cloves	Minced.
Light Soy Sauce	2 Tbsp
Shaoxing Rice Wine (or Dry Sherry)	1 Tbsp	For depth of flavour.
Chilli Flakes	½ tsp	Adjust to taste.
Reserved Pasta Water	1/2 cup	Starchy water from boiling the ravioli.

IV. Garnish

• Fresh Chives or Scallions, finely chopped.
• Parmesan Cheese, freshly grated.¹
  
  
• Tobiko (Flying Fish Roe) or orange/red caviar (optional, for colour and texture).

🔪 Instructions and Method

Step 1: Prepare the Siu Mai Filling

1. In a large bowl, thoroughly mix the ground pork, chopped shrimp, minced mushrooms, and water chestnuts.
2. Add the oyster sauce, light soy sauce, sesame oil, cornstarch, ginger, white pepper, and sugar.
3. Vigorously mix the filling for 2-3 minutes until the mixture becomes sticky and tacky. This binds the protein and keeps the filling juicy.
4. Cover and chill in the refrigerator for at least 30 minutes.
5. 
   

Step 2: Assemble the Ravioli

(A) Using Fresh Pasta Dough: Roll the dough very thinly into two sheets. Place teaspoon-sized mounds of filling 1-inch apart on one sheet. Lightly brush the edges with water, lay the second sheet over, press out the air, and cut into squares or rounds using a cutter.

(B) Using Wonton/Dumpling Wrappers (Shortcut):

1. Lay out the wrappers. Brush the edges of one wrapper with a little egg white or water.
2. Place one teaspoon of filling in the centre.
3. Place a second wrapper directly on top, pressing firmly around the filling to seal completely, ensuring no air bubbles are trapped. Repeat for all ravioli.

Step 3: Cook the Ravioli

1. Bring a large pot of salted water to a rolling boil.
2. Gently drop the ravioli into the boiling water and cook for 4-6 minutes, or until they float and the filling is cooked through.
3. Just before draining, scoop out 1/2 cup of the starchy pasta water and set aside.
4. Drain the ravioli well.

Step 4: Make the Soy-Ginger Brown Butter Sauce

1. In a large skillet, melt the unsalted butter over medium heat. It will foam and sizzle.
2. Keep swirling the pan until the foam subsides and the milk solids turn a nutty brown colour and the butter smells toasted (Brown Butter). Watch carefully to prevent burning.
3. Remove the pan from the heat and immediately stir in the minced ginger and garlic. They will sizzle in the hot butter.
4. Return to low heat. Add the soy sauce, Shaoxing wine, and chilli flakes. Stir to combine.
5. Pour in the reserved pasta water. Increase the heat slightly and swirl or stir until the sauce emulsifies into a smooth, slightly thickened glaze.

Step 5: Finish and Serve

1. Add the drained ravioli to the sauce in the skillet. Toss gently to coat thoroughly.
2. Transfer the ravioli to serving plates.
3. Garnish with freshly grated Parmesan cheese, chopped chives/scallions, and a sprinkle of Tobiko for a pop of colour and texture. Serve immediately.

💡 Tips for Perfection

• The Filling is Key: The sticky texture achieved by vigorously mixing the Siu Mai filling is crucial for a juicy, well-bound ravioli interior. Don't skip the chilling step.
• Brown Butter Technique: Use a light-coloured pan to easily monitor the butter's colour. The moment the solids at the bottom turn a deep golden-brown and it smells nutty, remove it from the heat immediately to avoid burning.
• Emulsify the Sauce: Adding the starchy pasta water is vital; it helps the fat (butter) and the liquid (soy sauce, wine) bind together, turning the sauce into a creamy, glossy glaze that clings to the ravioli.
• Toppings Contrast: The fusion works best because of the contrast. The salty, nutty Italian Parmesan complements the umami of the soy and oyster sauce, while the sweet, crunchy Tobiko mimics the visual of a traditional Siu Mai garnish.