Red Oil Ravi Recipe

Activate yeast and mix dough

In a small bowl combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit for 5–8 minutes until foamy. In a large bowl, combine flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Mix with a fork or spatula until a shaggy dough forms.

Knead and rest

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook 6–7 minutes). Form into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Prepare cabbage

If using napa or regular cabbage, finely shred and place in a bowl. Sprinkle with a pinch of salt, toss, and let sit 10 minutes to draw out moisture. Squeeze out excess liquid firmly and discard the liquid—this keeps filling from becoming soggy.

Combine filling ingredients

In a mixing bowl combine ground pork, shredded cabbage, chopped scallions, grated ginger, minced garlic, light soy sauce, sesame oil, 1 teaspoon salt, and white pepper. Mix thoroughly until evenly incorporated. Taste a small bit (optional) by quickly pan-frying a tiny portion to check seasoning and adjust salt or soy as needed.

Divide and roll dough

Punch down risen dough and turn onto a lightly floured surface. Divide into 12 equal pieces (for roughly 12 ravi). Keep pieces covered with a towel. Working with one piece at a time, roll each into a small circle about 3–3.5 inches (7–9 cm) in diameter and about 1/16 inch thick.

Fill and seal

Place about 1 tablespoon of filling in the center of each wrapper. Moisten the edge of the wrapper with a little water, fold over to create a half-moon or fold to form a pleated pocket, pressing edges to seal tightly so filling doesn't leak during cooking. Repeat for all pieces.

Pan-fry base

Heat a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons vegetable oil and swirl to coat. Place ravi in a single layer, sealed side up or flat side down depending on shape, leaving small space between each. Fry for 2–3 minutes until bottoms are golden brown.

Steam to cook through

Carefully pour about 1/2 cup water into the skillet (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes until dough is cooked and filling reaches safe temperature (ground pork should reach 160°F / 71°C). Remove lid and continue cooking uncovered 1 minute to crisp the bottoms again.

Prepare chili oil

Place dried chili flakes in a heatproof bowl along with Sichuan peppercorns if using, minced garlic and ginger, and sliced scallions. In a small saucepan, gently heat neutral oil until shimmering but not smoking (around 350°F / 175°C if using thermometer). Carefully pour the hot oil over the chili flakes and aromatics—oil will bubble and sizzle and release fragrance. Let the mixture sit until cooled to room temperature so flavors infuse, about 15–20 minutes.

Finish sauce

Once cooled slightly, stir in light soy sauce, black vinegar, sugar, toasted sesame seeds, sesame oil and 1/4 teaspoon salt. Taste and adjust seasoning (more soy for saltiness, more vinegar for tang, more chili for heat). If you prefer a smoother oil, let sit and then strain out the solids or leave them for texture and flavor.

Assemble the dish

Transfer cooked ravi to a serving plate. Spoon a generous amount of red oil sauce over each ravi or serve the sauce on the side for dipping. Drizzle some of the infused oil over the dumplings for gloss and heat.

Garnish

Sprinkle additional chopped scallions and toasted sesame seeds over the finished dish. Serve immediately while warm.