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In Chinese cuisine, lots of choices of dumplings, as well as their names. Toppings are often a mixture of minced meat, vegetables, or shrimp. Methods of cooking are few—a viral preparation of steamed dumplings. Sometimes the dumplings are boiled, sometimes fried, and sometimes boiled first and then fried.
To experience the Chinese dumpling gourmet Glossary is very interesting – and to expand horizons, and to try to cook any of these types of Chinese dumplings.
Baozi
The so-called Chinese dumplings, which are steamed. They are usually made from yeast and fairly dense dough. As a filling for baozi can be used vegetables (carrots, peppers, Chinese cabbage), shiitake mushrooms, tofu, meat, and chicken. Often make sweet baozi (Doushabaotzi) – then filling for them is a paste made of boiled red beans with sugar.
Most Chinese eat baozi for Breakfast. It is a prevalent dish in Shanghai kitchen. In Cantonese baozi cooking, choosing as a filling of smoked pork (here is a dish called Cha Sui beau). In Northern China baozi, there are dozens of options, but the most popular – with beef (Goubuli baozi).
Jiaozuo
It’s Chinese dumplings stuffed with vegetables (most often a Chinese cabbage) and pork. It can be round or triangular in shape. Jiaozuo is rarely roasted, usually just cooked in boiling water. Left to themselves, Csaosz not spicy or salty, so they are often served with pickles of chili mixed with soy sauce.
Dim
The name “dim sum” is used in a broad and narrow sense. In a broad sense, “dim Sammi” can be called all kinds of Chinese dumplings (Jiaozuo, baozi, even the wontons, and spring rolls, sometimes called dim Sammi).
But in a narrow sense, dim sum is another Chinese dumpling, made with “starch” or regular dough without eggs. And as a filling for dim of the aircraft can be meat, chicken, seafood, vegetables.
The wontons
The word we know because of them “Manty.” The wontons are round or triangular in shape. In different regions of China prepared with certain differences.
- So, in the Cantonese wonton is often served with thin rice or fried soy noodles as the main dish, or cooks put them directly in the soup.
- But in Sichuan cuisine, wontons are often molded in a triangle’s shape, add minced Szechuan pepper, and the dumplings are served with pickles from Chile or whole pickled peppers.
- Shanghai kitchen prefers to separate the two types of wontons. Small dumplings, filled with pork, put in the soup. And large, almost the size of a palm, roasted and served as a separate dish.
Cook the wontons steamed, boiled, or fried in vegetable oil. In China, wontons sell ready-made dough that is already pre-cut into squares or circles, but it is possible to prepare independently. Mold the wontons in several ways: either tightly connect the dough sheet edges or left open, giving the wonton shape of the jug. The filling for the wontons made from chicken, pork, shrimp, Chinese cabbage, or mushrooms (shiitake or Canggu). In some provinces also popular sweet wontons stuffed with fruit (e.g., bananas).
How to make Chinese dumplings watch in the video below:
