According to one of the versions of the origin of the ravioli, the tradition of cooking this wonderful and very popular dish was born in China. There are many other versions, however, in one way or another, such dishes are present in the culinary cultures of many peoples since ancient times, when cooking and eating dumplings was associated with sacred ritual-domestic practices.
Authentic recipes of Chinese dumplings are diverse, their great variety: jiaozi, shaomai, baozi, wontons , shui yao and other national-regional forms.
Dough for Chinese dumplings, as a rule, do the same as in the known variants: from wheat flour and water, sometimes with the addition of eggs and some seasonings (sesame oil, etc.). There are also known recipes for dough with flour from other cereals, for example, Chinese shaomai dumplings are made with a rice flour test.
Tell you how to cook dumplings in Chinese.
It should be understood that there is no single common Chinese cuisine. General Chinese culinary culture is made up of regional and national traditions, therefore the recipes of Chinese dumplings are very diverse even within the same type. In this regard, rather we should talk about dumplings in the Chinese style. We will use the products typical for Chinese cuisine, and everything will turn out.
Chinese dumplings with cabbage (jiaozi) - recipe
Ingredients:
- minced meat (pork or mixed) - 400 g;
- white cabbage fresh - 300 g;
- young green ray - 8 feathers;
- greens of dill, parsley and cilantro - the middle bunch;
- onion - 1 pc .;
- spices dry ground (black pepper, red and fragrant, cloves, coriander, ginger, etc.);
- soy sauce;
For the test:
- whole wheat flour - about 2 cups;
- starch rice or corn - 3-4 st. spoons;
- Chicken egg - 1-2 pcs .;
- sesame oil - 1 tbsp. a spoon;
- water.
Preparation
First we prepare the dough. Mix flour with starch, add eggs, sesame oil and, pouring a little water, knead the dough. We knead thoroughly, but not for long. The dough should not get too steep or, conversely, watery, roll it into a coma, let it break.
Finely chopped cabbage mixed with minced meat (a good idea to pre-cut it lightly on the work surface), add chopped greens, spices, lightly season the filling with soy sauce. You can add to the filling 1 chicken (and better duck) egg.
The dough is rolled into a layer and with the help of a round punched mold or a glass we make the substrates. It is possible and in another way: we roll the dough into "sausage" divide into equal pieces and roll out the substrate for each jiaozi separately.
Place a serving portion in the center of the substrate. Carefully raise the edges of the substrate and fold, slightly tearing, in the form of a flower. You can, of course, make dumplings and other forms.
We put the jiaozi one by one into the boiling salted water. Cook for 5-6 minutes after surfacing, after which we pour a cup of raw water into the cauldron. We extract the jiaozi by the noise. Or you can weld them for a couple. Served with sauces, can be in broth or in soup.
Chinese dumplings vontony (other names huntun, yuntun) - prescription adapted
Fillings for soup cooks are very different. In addition to minced meat from pork or chicken meat can include onions, carrots, other vegetables, bamboo shoots, ginger, peeled shrimps and mushrooms. Wontons are often served in soup or fried.
Ingredients:
- minced pork (can be mixed with chicken) - about 400 g;
- onion - 1 pc .;
- mushrooms fresh (white, oyster mushrooms or champignons) - 200 g (can be replaced with mushroom flour - 2 tablespoons);
- chopped herbs - 1 tbsp. a spoon;
- Garlic squashed - 2 cloves;
- spice;
- Sesame oil;
- soy sauce;
- egg chicken or duck - 1 pc.
Preparation
Dough for the sticks do the same as for jiaozi (see the previous recipe above).
For filling. Lightly fry the finely chopped onion on sesame oil in a frying pan, add finely chopped mushrooms (or mushroom flour) and minced meat, fry, stirring, until the meat color changes for 8 minutes. Slightly cool, add chopped greens, soy sauce, spices, garlic and egg. Stirring.
The dough for the sticks is slightly thinner than usual, as they are usually made smaller than the usual dumplings. We lay the stuffing and tear the edges.
You can boil the boiled water in boiling water (see the previous recipe), steamed, or in the soup. And you can fry in sesame oil or animal fat and serve with Chinese sauces.