In the eastern, namely, Chinese, cuisine, dumplings play a significant role. They even say that for the first time they appeared there, and only then spread around the world.
It is noteworthy that it is the inhabitants of the Celestial Empire,not indifferent to everything great, at one time built pelmeni, which fell into the Guinness Book of Records. In the creation of a miracle of cooking, five hundred chefs, and weighed about 2.5 tons. In theory, such a machine could easily be fed 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 mostfavorite and popular among foreigners dishes of oriental cuisine. They remind us of something familiar to us, but due to some differences in the recipe, this dish is moderately exotic and interesting for almost everyone who has tried it.
Mostly Chinese dumplings differ fromcommon with their stuffing. 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 maindishes of New Year's Eve. On the eve of the holiday, all the 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 ravioli.
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. Ready to cook these Chinese dumplings in 3 different ways: fry, 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, makingsauces 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 are another well-known speciesChinese dumplings, which differs from jiao-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 particularlylaborious, but incredibly tasty and festive dish, which can be easily prepared at home. If you want to try them - go ahead! We will prepare the pontoons with pork.
Cooking Chinese dumplings
Ingredients
Dough:
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-covered board, thinly roll, cut into squares of the size you want. Place the dough sheets in a plastic container and store in a refrigerator.
Minced meat:
Fill 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 previously prepared dough intoA plate 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.
Preheat the cooking oil in a frying pan andfry the vodons in it until they get a golden brown color. Finished Chinese dumplings, transfer to a paper napkin, to remove excess oil.
Serve the vontans to the table, watering with soy sauce.
