蒸饺怎么做
知识点：《蒸饺怎么做》 收集：吴儋反 编辑：百合仙子
本知识点包括：1、粉面蒸饺怎么做？ 2、蒸饺的饺子皮要怎样做！才好吃？ 3、高压锅蒸蒸饺要怎么做 4、饺子怎么做？ 5、蒸饺怎么做好吃 学蒸饺 。
First you make the dough by mixing water into the flour. The container shculd be big enough lest the flour and water will overflow. Press the dough with your hands till it is not sticky. When the dough is ready, leave it there for use later, then go on to make the fillings.
The second step is to mince the meat, mushrooms and shrimps till they are mixed in a paste. Add some spice such as ginger and onion and stir them evenly.
The third step is to make the wrappings. Roll the dough with a round stick into small round pieces of wrappings, each two inches in diameter.
The fourth step is to put the fillings in the middle of a wrapping. Then press the wrapping tight and a jiaozi is ready. When you have made enough Jiaozi, the next step is to boil them.
That is the last step. Put a pot of water on the stove. When the water is boiling, put the Jiaozi one by one into the water and cover the pot. When steam comes out, add more cold water and when it boils again add cold water a second time. When you see the Jiaozi floating in boiling water, you can put them in bowls or plates, get the chopsticks and be ready to eat.
第1步,先用水和面,和面盆要大些,以免水和面溢出.用手揉面团,直到不粘手为止.和好面以后,将做饺馅.
第2步,剁肉馅,将蘑菇和虾米搅拌成糊状,放入调味品如姜、葱,并把馅搅匀.
第3步,做饺皮.用擀面杖擀出一张张直径为两英寸的圆饺皮.
第4步,把馅放入饺皮中,捏紧饺皮,一个饺子就做成了.饺子包够了,下一步就是煮饺子.
煮饺子是最后的一步,锅中放上水,搁在炉灶上烧,水开时,一个一个地把饺子放入开水中,盖上锅盖.水冒气时,要加些冷水；水开时,再加第2次冷水.当饺子漂浮上来时,盛入碗中,准备好碗筷,即可食用.
2.Chinese dumplings (Jiaozi) are very popular during the Chinese New Year season
Ingredients:
Jiaozi dough:
3 cups all-purpose flour
up to 1 1/4 cups cold water
1/4 teaspoon salt
Filling:
1 cup ground pork or beef
1 TB soy sauce
1 teaspoon salt
1 TB Chinese rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 TB sesame oil
1/2 green onion, finely minced
1 1/2 cups finely shredded Napa cabbage
4 tablespoons shredded bamboo shoots
2 slices fresh ginger, finely minced
1 clove garlic, peeled and finely minced
Preparation:
Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form smooth dough. Don't add more water than is necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.
While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.
To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.
Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.
To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.
饺子面团.
3杯筋粉
到1 / 4杯冷水
1 / 4茶匙盐
灌装.
1杯猪肉和牛肉
1结核病酱油
1茶匙盐
1结核病中国黄酒或干雪利酒
1 / 4茶匙白胡椒,或者去品尝
3结核病香油
1 / 2根葱、细碎切碎
1又1 / 2杯细粉碎Napa卷心菜
4汤匙切碎的竹笋
2片鲜姜、细碎切碎
1瓣大蒜切碎,修护、精细
准备:
在面粉里的盐搅拌.慢慢拌入冷水,斟酌是必要的,形成光滑的面团.不必要添加更多的水.取出面团变成一个光滑的球.用保鲜膜盖住休息至少30分钟.
先让面团休息,准备馅料.加入酱油、盐、白胡椒粉米酒奶和肉,在只有一个方向.加入剩下的成分,在同一方向,拌匀.
做饺子面团揉面团:直到形成一个光滑的球.将面团分成60块.每一块出去卷成一圆直径大约3英寸.
取一小部份的填充放入到饺子皮里.湿边的饺子.把面团的折叠成一个半月形状充填密封和边缘.继续用剩下的饺子.
煮饺子,带来一大壶水沸腾.加入一半的饺子,给他们一个轻轻的搅拌,使他们不粘在一起.把水煮沸,加入1 / 2杯冷水.盖,然后再重复一遍.当饺子来煮约三分之一的时间,他们已经准备好了.排水和出锅.如果需要的话,他们可以做煎饺.（翻译可能有点问题!）饺子皮可以去市场或超市买啊!
First you make the dough by mixing water into the flour. The container shculd be big enough lest the flour and water will overflow. Press the dough with your hands till it is not sticky. When the doug...
dumplings
dumpling
[英] [ˈdʌmplɪŋ] [美] [ˈdʌmplɪŋ]
Story of Jiaozi（Dumplings）
Jiaozi,or dumplings with meat and vegetable fillings,is very popular during the Spring Festival and other festivals.It tops the list of delicacies of people in north China,where people eat jiaozi at midnight on New Year's Eve and for breakfast on New Year's Day.
History
The history of jiaozi dates back to ancient times.But the custom of making jiaozi a special dish during the Spring Festival,or the Chinese Lunar New Year,started in the Ming Dynasty,some 500 to 600 years ago.The reason is simple.The appearance of jiaozi looks like the V-shape （some say half-moon shaped）gold or silver ingot used as money in ancient China.As the Spring Festival marks the start of a new year,people choose to eat jiaozi to connote their wishes for good fortune in the new year.Although time has changed,the tradition has remained.But today,jiaozi is considered more as a sign of blessing than of fortune.
Culture
As China is a country with a vast territory,there are great differences in various regions in ways of making jiaozi or even serving it.For example,dumpling wrappers are made with a rolling stick in most areas of Beijing and Hebei Province,whereas in some parts of Shaanxi Province and Inner Mongolia Autonomous Region,wrappers are hand-pressed.
There is no set rule as to what makes dumpling fillings.They can be anything from vegetables,meat to seafood.Whatever the fillings,the wrapping skill needs to be exquisite to make jiaozi look attractive.Ways of serving jiaozi also vary from place to place.
Generally,dumplings are boiled in clear water and served dry with vinegar,soy sauce,garlic or pepper oil if one likes them hot.In some parts of the Northeast China,however,dumplings are boiled in broth together with vermicelli made from bean starch,and served together.
People in Henan and Shanxi provinces like to boil jiaozi with noodles and serve them together.They name the serving " golden threads piercing through silver ingots,"or " silver threads stringing together calabash".Golden or silver threads mean noodles while silver ingots and calabash refer to jiaozi.There are also places where people boil and serve jiaozi with sheet jell made from bean or potato starch,or with sweet dumplings,special for the Lantern Festival on the 15th of the first lunar month.
The Process of Making Jiaozi
Many families in China usually prepare enough jiaozi to last several days during the Spring Festival time.To make jiaozi,first of all,you should chop the meat into tiny pieces and mash them,then add salt,sesame oil,soy sauce,ginger,scallions,Chinese cabbage and MSG if you like.Mix thoroughly the ingredients and meat filling,add two spoonful of water if necessary.
In a big bowl,add water to flour gradually.（caution:not too much at a time!） Mix and knead by hand to soft dough,then cover it with towel and put it aside for about an hour.Scatter some dry flour on the board,knead and roll it into a sausage-like dough about 5 centimeters in diameter,then chop it into small pieces.Press each piece with your hand and get a pancake.Finally,you should hold the pancake with your palm and put the filling in the center and wrap it into half-moon shaped and seal the edges.
The next step is to eat.Put the dumplings into boiling water,when it is well cooked,it is ready to be served.However,before eating,you need to prepare some small dishes to contain the mixture of soy sauce,vinegar,and sesame oil or pepper oil （ to suit your own taste!）
Today
Probably the fun of eating jiaozi lies not only in the delicacy itself but also in the process of preparing for it:everybody,the host and guests alike,would roll up his sleeves and wrap the pancake to cover the fillings.What fun!As time advances,the ancient food has been continuously updated,not only in processing skills,but also in varieties,wrappers and fillings,tastes and appearances.Frozen jiaozi processed on production lines,in particular,is taking a big share of the fast food market.There have been so many varieties of jiaozi that it is no longer a rare scene for restaurants to offer a whole jiaozi banquet,serving up several dozen kinds of dumplings.
some dumplings
three plates of dumplings/jiao zi
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