Teach you How to Cook Chinese Food

Chinese Food Recipe:Chinese Dumpling

China has a old saying，“Farewell the time to eat dumplings and meet the time to eat noodles.” Today is the closing days of Olympic Games. I will use the traditional Chinese dumplings food to farewell to all the athletes.Goodbey,Beijing.See you nextime in London.We will meet after 4 years.The Delicious Dumplings for all.

Jiaozi (Chinese transliteration) or gyōza (Japanese transliteration) and also known as mandu (Korean), is a Chinese dumpling, widely popular in China, Japan, Korea, as well as outside of East Asia particularly in the United States.

The corresponding Chinese characters for “Jiaozi” is a reference to the arrival of the Chinese New Year at midnight. According to the Chinese calendar system, “Tiangan Dizhi” (Heavenly stems and Earthly branches) is used to designate the time in accordance to the Chinese zodiac. “Jiao” in Chinese means “join,” while “zi” is a reference to the first and eleventh hour (branch) of Dizhi - where midnight is situated.

Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while a wonton has a thinner skin, is sphere-shaped, and is usually served in broth.

Key material:
Pork(meat)
Vegetable(The election of your favorite)
Ginger
Green onion
(15:15: 1:1)
Flour

Seasoning：
Salt
Sesame oil
Sugar
Chinese rice wine(Chinese wine sauce)
Soy sauce
Chicken essence
Before cooking:
1.Place flour in bowl. Add a little salt and water slowly. Mix with fingers and knead to form a soft dough. Cover with damp cloth. Let stand for at least 15 minutes.
2.Chop meat,green onion,ginger and vegetable.

3.Mix meat, green onion, ginger, soy sauce, salt and other seasoning in a bowl and mix it thoroughly. Then add chopped vegetable. Sprinkle a little salt on it. Then squeeze the water out to make it dry.Mix thoroughly to make filling.( If you selected vegetables high water content)

Cooking processes:
1.Remove the dough to lightly floured board, knead again until very smooth. Divide the dough into 50 pieces. Flatten each piece with hand and roll it into a round thin pancake (about 2-1/2 inch diameter, the center should be thicker than edges.)

2.Place one teaspoonful of filling in center, fold over, and pinch in center first. Then grasp edges between thumb and index finger to seal.

3.Boil about 10 cups of water in deep pan, after the water starts boiling, drop dumplings one by one into boiling water (no more than 20 dumplings at a time). Stir carefully with large spoon to prevent sticking to the bottom of pan. Cook until the water boils up again.
4.Add 2/3 cup of cold water into pan and let it come to boil again. Add another 2/3 cup cold water. When it boils again, the dumpling is done. Remove the dumplings with a large slotter spoon to plate. Serve hot.
5.In small bowls place soy sauce, vinegar, red pepper oil. Use as a dipping sauce.

Attention：
I recommend using Chinese cabbage, celery, leek, mushrooms to become filling. Put shrimp in the topping can add a better taste.