The Chinese have been preparing various types of dumplings for more than one millennium. Chinese dumplings can be round and crescent-shaped, boiled and fried, meat and vegetables, seafood and sweet mixtures are put in the filling.
The most famous Chinese dumplings are jiaozi. Most often, minced meat or vegetables are put in them, although sometimes there are recipes with shrimp or even melon. Jiaozi is molded into crescents, fastening the edges, pleating them, and steaming, boiling, or fried. Postikers or Chinese ravioli are first fried and then steamed until cooked. Har Gow are plump dumplings filled with minced shrimp and bamboo shoots. The secret of the har gou dough is in the starch, which makes the shell shiny and translucent. Shu Moi – dumplings, similar to khinkali, rolled into a bag, they are steamed in special baskets. Traditionally, they are stuffed with pork or shrimp.
Jiaozi is a must for traditional Chinese New Year.
In order to make some of the most famous Chinese dumplings, you will need: – 1 and ½ cups of wheat flour; – 2 cups chopped bok choy – 400 g of pork (ham, neck); – 250 g of peeled raw large shrimps; – 3 feathers of green onions; – 3 large cloves of garlic; – 2 tablespoons of rice wine; – 1 and ½ tablespoons of grated fresh ginger root; – 1 tablespoon of soy sauce; – 2 teaspoons of sesame oil; – ½ teaspoon of granulated sugar; – freshly ground black pepper.
Many believe that Chinese dumplings are called dim sum, but this is the general name for national snacks, among which various dumplings are most often found.
Start making dumplings with a dough. Sift flour with a slide onto a work surface, make a depression in the center and pour in ½ cup of cold water. Start kneading the dough by combining the liquid and flour with your fingers. Knead a smooth, firm dough, roll it into a ball and divide into two sausages, cover them with cling film and leave for 30 minutes. Take care of the stuffing.
Use two heavy knives to chop the washed and dried meat into juicy minced meat. Also cut large shrimp into small pieces. Chop green onions into small pieces, chop the garlic. In a medium bowl, combine the cabbage, season with 2 teaspoons of salt, and let sit for 30 minutes. In a large, deep bowl, combine cabbage, ground pork, shrimp, onion, garlic, ginger, rice wine, soy sauce and sesame oil, sugar and ¼ teaspoon pepper. Knead the filling well, cover with cling film and refrigerate for 20 minutes.
Cut the dough into 36 even pieces, roll them in flour and cover with a towel so that the dough does not dry out. Roll each piece into a circle and place 1-2 teaspoons of minced meat in the center. Seal the edges. Repeat with the remaining ingredients.
To boil Chinese dumplings, fill a large wide saucepan with lightly salted water and bring to a boil. Cook the jiaozi in several stages over medium heat, stirring gently, until the dumplings come to the surface.
To toast the jiaozi, heat 2 tablespoons in a heavy, wide skillet until lightly smoky. Fry the dumplings until golden brown, add about ½ cup of water so that it reaches 1/3 of the jiaozi, bring to a boil and cover. Cook until liquid is absorbed, 2-3 minutes. Remove the lid and cook over medium heat for another 1-2 minutes, until the jiaozi is dry. Serve with special vinegar and ginger sauces or soy sauce and shallots.
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