Chinese dumplings

In the eastern, namely, Chinese, cuisine, dumplings play a significant role. They even say that for the first time they appeared there, and then spread all over the world.

It is noteworthy that it was the inhabitants of the Celestial Empire who were not indifferent to everything that was large, at the time they built pelmeni that fell into the Guinness Book of Records. In the creation of a miracle of cooking, five hundred cooks sensed, and it weighed about 2.5 tons. In theory, such a machine could well be fed by several thousand people, but whether someone had eaten it, or it deteriorated, and not getting on the table - we do not know.

What it is?

Today, dumplings in Chinese are one of the most popular and popular among foreigners dishes of oriental cuisine. They remind us of something familiar to us, but thanks to some differences in the recipe, this dish is moderately exotic and interesting for almost everyone who has tried it.

Mostly Chinese dumplings are different from their usual minced meat. Preparing it, the cooks mix poultry, beef, lamb, pork, shrimp and chopped vegetables: onions or leeks, spinach, Peking cabbage, mushrooms.

Chinese dumplings are considered one of the main dishes of the New Year's Eve. On the eve of the holiday, all members of the family gather together in the kitchen and prepare it. Moreover, enough superstitious inhabitants of the Middle Kingdom are confident that only one eaten dumpling can bring happiness in the New Year.

What are they like?

There are two varieties of Chinese dumplings.

The first variety is jiao-tzu. They are distinguished by a flat form, and the density of the test is the closest to the Russian. In addition to China, they are also popular in Korea, where they are called Mandu, and in Japan - gedza. Until these Chinese dumplings are cooked, they are made in three different ways: fried, steamed, boiled. Their fillings are also quite diverse. Used pork, beef, chicken, lamb, shrimp, fish. All this, as a rule, is mixed with grated vegetables.

A great imagination of the chef is used, making sauces for them. Traditionally, these Chinese dumplings are served along with a spicy "Chile" or soya-vinegar sauce, which may include: ginger and garlic, sesame oil and sake (rice wine). The most popular vegetarian fillings: mushrooms, cabbage, green onions, Chinese garlic.

Wontons - another famous variety of Chinese dumplings, which differs from jiaozi tzu with a more subtle dough and shape, they resemble a knot. They are stuffed with chopped pork, beef, chicken, shrimps mixed with onion, ginger, soy sauce, sesame oil. Vontons are very similar to small meatballs. Therefore, they are usually served along with the broth, which is eaten only by eating the dumplings themselves.

So, Chinese dumplings - not a particularly laborious, but incredibly tasty and festive dish, which can be easily prepared at home. If you want to try them - go ahead! We will prepare pontoons with pork.

Cooking Chinese dumplings

Ingredients

Dough:

• Flour - 300 g;
• egg;
• Salt - 4 teaspoons;
• About 125 ml of water.

Whisk the egg and salt, add a third of a glass of water. Sift the flour into a large bowl and pour the egg mass into it. Knead the dough, if necessary, adding water to it.

Make a ball of dough and leave for 30 minutes. Place the dough on a flour-filled board, thinly roll, cut into squares of the size you need. Place the dough sheets in a plastic container and store in a refrigerator.

Minced meat:

• Dried black mushrooms - 4 pcs .;
• Peking cabbage - 5 leaves;
• A pod of green onions;
• Fresh, chopped ginger - one teaspoon;
• Minced pork - 250 grams;
• egg;
• Sesame oil - one teaspoon;
• Sugar - one teaspoon;
• Salt - a pinch;
• Dark soy sauce - one tart. a spoon.

Pour the mushrooms with water and leave for half an hour, then wring out and cut. Finely chop the cabbage leaves and chop the green onions.

Mix the stuffing, sesame oil, soy sauce, salt, sugar. Add the beaten egg, mushrooms and vegetables.

Lower the sheets of the prepared dough into a bowl of water and hold for about a minute, so that they become elastic. After transfer them to another plate and in the middle of each put a tablespoon of the filling. Collect the edges of the dough, lifting them up and to the center, tightly pressing together.

Heat the vegetable oil in a frying pan and fry the vodka in it until they turn golden brown. Finished Chinese dumplings, transfer to a paper napkin, to remove excess oil.

Serve the wontons to the table, watering with soy sauce.