● Shallow fried dumplings (jianjiao) “pan stick”, known as “potstickers” in North. America also referred to as “dry-fried dumplings”.
Filling For Dumplings
Chinese invented dumpling about 1,800 years ago. It’s a traditional food loved by Chinese people.
◆ Typesຫໍສະໝຸດ ●Boiled dumplings: (shuijiao) literally "water dumplings" . ● Steamed dumplings: (zhengjiao) literally "steam-dumpling" .
Delicious dumplings
ginger, rice wine, hot sauce, and
sesame oil.
the material
-----Meat and vegetables
| | Flavoring
------Flour
Put Shallot, Ginger and Dumpling stuffing condiment in it. Then you need to do the chopping and the mixing.
Then pinch the wrapper and make a nice shape of it
To cook them in the boiling water
It’s important to stir a little with a spoon to make sure that the dumplings don’t stick to the bottom.
• Common dumpling meat fillings include pork, mutton, beef, chicken, fish, and shrimp which
are usually mixed with chopped
vegetables. Popular vegetable fillings include cabbage, scallion (spring onions), leek, and garlic chives. Dumplings are eaten with a soy sauce-based dipping sauce that may include vinegar, garlic,
kneading the dough with wheat flour and water.
Growth round dough by hand rub products
Pulling into small pastes
With a rolling pin,we make the wrappers. Then put the stuffing into it.
406 & 407
◆Dumpling's origin and development
• Dumplings are one of the major foods eaten during the Chinese New Year and year round in the northern provinces. They look like the golden ingots yuan bao,which was used during the Ming Dynasty for money.