Chinese Dumpling

Chinese dumpling are traditional foods that are popular among the Chinese people. They are also known as dumplings. They have a history of more than 1,800 years. They are the staple food and local snacks of the Chinese people.

[Chinese Pinyin]: jiǎo·zi
[foreign name]:
English: dumpling
Japanese: Dumplings (ぎょうざ)
Spanish: ravioles;
Italian: ravioli.

Dumpling skin can also be made with hot noodles, oily noodles, egg steps or rice noodles; stuffing can be glutinous, sweet and salty; cooked methods can also be steamed, branded, fried, fried and so on. There are three kinds of stuffing, shrimp, crab yellow, sea cucumber, fish, chicken, pork, beef, lamb, etc. The stuffing is divided into assorted stuffing, ordinary stuffing and the like.

The dumplings are characterized by thin and tender stuffing, delicious taste and unique shape. The raw materials of the dumplings are complete in nutrition, and the cooking method ensures less loss of nutrients and conforms to the connotation of Chinese color and flavor food culture.

There are many famous dumplings in China, such as shrimp dumplings made with Cheng powder in Shanghai, pot dumplings made in Shanghai, crab steamed dumplings from Yangzhou, high soup dumplings in Shandong, old dumplings in Shenyang, and bell dumplings in Sichuan. Popular varieties.

Dumplings have now become an indispensable New Year food for the northerners. When making dumplings, people often put Jin Ruyi, brown sugar, peanuts, dates and chestnuts into the stuffing. Those who eat Ruyi and eat brown sugar will have a sweeter life in the coming year. Those who eat peanuts will live longer and healthier. Those who eat jujube and chestnuts will have a baby, and the money will be saved.

Dumplings are a kind of folk food with a long history. Eating dumplings is also a folk tradition unique to the Chinese during the Spring Festival. At the Spring Festival, dumplings have become an indispensable dish. Among the folk customs in many parts of China, the New Year’s Eve is a big feast that can’t be replaced by Shanzhen’s seafood.

In Japan and South Korea, they also love dumplings. Their dumplings are generally referred to as fried dumplings. They originated from the pseudo-Manchurian period in the northeast and spread to South Korea and Japan.

Influenced by the Western Expedition of Mongolia and the cultural communication of the Yuan Dynasty, Mongolia, Russia, Belarus, Ukraine, Finland, Poland, Lithuania, Latvia, Estonia, Turkey, Italy, Syria, Iraq, Iran, and Afghanistan also ate dumplings for 600 years. For a long time, they have already become their national culture. Especially in Italy, Ukraine and Russia, dumplings are also one of the important national traditional foods for them.

The cooking methods of dumplings are mainly cooking, steaming, branding, frying, frying and roasting.
[Wood] Use cold water and noodles (water below 30 degrees). The same method of dough with dumpling skin.
[Do stuffing] The water content of the dumpling stuffing dish should not be too large. Not suitable for dumpling stuffing: such as zucchini. But it can be used as steamed dumpling stuffing.
[Steaming] You can take out the pot 20 minutes after taking the atmosphere.

When you can't eat it because you have too many dumplings, you can use the fried method when you keep it and eat it. The taste is also very good. It is customary for people to use hot cooking oil to fry dumplings. However, the trend of eating is healthy and the oily food is not very popular. In fact, just fry the water, or use the soup instead of cooking oil to fry the dumplings, the taste is also very good. Fried dumplings are also called pot stickers.

[North Korean dumplings]: Stuffed with beef, and especially like to add a lot of pepper to the beef stuffing, the dumplings are standing in a half moon shape.

[Vietnamese dumplings]: Filled with fish and meat, add a lot of orange peel, pork, and eggs in the stuffing. The dumplings are the opposite of the Korean dumplings, and they are lying on their backs.

[Russian dumplings]: Russian dumplings stuffed with beef, carrots, eggs, onions, salt and MSG, but they also added some pepper to the dumplings, and the bags were big. They used boiled bones for boiled dumplings. Into the clear soup. However, drinking dumpling soup is the first dish, and eating dumplings is the second dish.

[Indian dumplings]: The materials and practices are similar to Russian dumplings, but they are still big, but they are not cooked, but grilled.

[Mexican dumplings]: They use onions, beef, tomatoes, and parsley to make stuffing. The dumplings are not simmered, but they are pressed into a rectangle by hand. The wrapped dumplings are not boiled in water, but are cooked in a seasoning soup cooked with tomatoes, peppers, and onions, and then eaten dumplings and then soup, "original soup raw food."

[Italian dumplings]: The stuffing is different from that of China. Cheese, onion and egg yolk are the main ingredients, sometimes adding some spinach and beef. There is also a kind of chicken and cheese as the main ingredient. The main seasonings are butter, onion and lemon peel. ,nutmeg. They make dumplings by pressing the noodles into a long strip, placing a spoonful of scoops on the edges, dipping the water on the edges of the noodles, pressing them together with the same piece of dough, and then using a knife to open them all. The method of cooking dumplings is the same as that of the Chinese.

[Hungarian dumplings]: The filling is strictly a jam, and even the plums, apricots, and ebony are marinated for filling. They used to add twice as much flour to the dough to make dumplings, plus a lot of lard, eggs, sugar and salt, and also wrapped in fried bread.

[Japanese dumplings]: Japanese dumplings are usually what we call pot stickers. They like to fry dumplings and serve them with fish soup. The shape of Japanese dumplings is similar to ours. The fillings are often made with a mixture of octopus and fragrant ginger. There is a strong seafood flavor and a savory taste of ginger.

[Kazakhstan dumplings]: The Kazakh-style dumplings are steamed dumplings, which are steamed in a medium-sized pot. The invagination of Kazakhstan dumplings usually uses lamb or beef, plus spices and black pepper. After steaming, add butter, sour cream or onion sauce to the dumplings.

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