Chinese rice dumplings recipe. Chinese dumplings: recipe with photos. How to cook Chinese dumplings at home.

Chinese dumplings are a beloved and popular herb in similar cuisines, but not very difficult in cooking. The filling for this herb is mushrooms, meat, vegetables, and fruit. Add seafood, lard, and bamboo cuttings.

The calorie content of the beans depends on the preparation option and varies from 170 to 260 kcal per 100g. Let's take a look at the preparation of Chinese dumplings with a variety of interpretations and barvy photos.

Chinese dumplings jiaoji

Jiaoji is a traditional dish of Chinese cuisine, which is made from dough with meat filling (mostly minced pork) and vegetables (called cabbage), and sometimes from one meat. Strava comes in a variety of shapes and is served with a sauce from a special chasnik, soy sauce and otsta. The name of Chinese dumplings jiaoji is translated as “lower ear”.

Required components:

2 bottles of Boroshna;
Great cibulina;
400 g minced pork;
1/3 bottle of starch;
200 g fresh dill;
50 g fresh ginger root (about 5 cm);
A bottle of cold water;
Pepper and salt - for the relish.

Preparation instructions:

Mix the flour well| with starch, sift into a bowl. Add water and leave the same test. The water volume can be adjusted independently;
During the preparation process, for the filling, add finely chopped beef mince, finely chopped chicken and ginger root, grated using a grater. Add salt, pepper and stir;
You can pinch out the dough mixture into small pieces, not large in size, but noticeable in their appearance as cake layers. Place the filling in the middle of the crust: for small shortcakes - a teaspoon, for larger ones - a tablespoon;
Next, carefully lift the edges of the dough up and fold it around the edges of the dough, don’t forget to pinch off the little bits. This is how we cut all the preparations;
Then our products are placed in a double boiler for 15-20 minutes or boiled in small batches in salted water;

Serve steamed (or boiled) Chinese dumplings with a salad, which includes finely chopped cucumber and green cabbage, sprinkled with lemon juice. You can also sprinkle the salad with a little licorice paprika or chili pepper.

Chinese "goti"

In the Middle Kingdom, Chinese greased dumplings are called “goti”. The smell is a traditional New Norse country, but the whole river is ready. In Russia, this herb is known as “Gedza”, and it is served in Chinese and Japanese restaurants and cafes. Dish such vegetables stuffed with pork and vegetables (Chinese cabbage).

Product warehouse (for 24 items):

250 g of Chinese cabbage;
A large spoonful of dry white (Shaoxing chi-rice) wine;
85 ml water (room temperature);
2 large spoons of light soy sauce;
175 g wheat boroshn;
Clove to the clockmaker;
300 g minced pork;
2 stems of green cibul;
A large spoon of olive oil;
1/4 teaspoon each of salt (for filling) and ground (black or white) pepper;
6 small spoons of sesame oil (for brushing with sauce);
A bunch of ginger (fresh root);
A small spoon of black rice otstu.

Recipe for Chinese dumplings:

Sift the flour | thoroughly | And mix it with water - with the help of wooden sticks, then with your hands. We bring the dough to a uniform consistency;
Sunbathe it in a bag, place it on the working surface of the quills for 20;
We clean the ginger and the clock, pass the remaining one through a press, the third ginger on the other side;
Add the minced meat at once with some pepper, salyu, a spoonful of soy sauce, three small spoons of sesame oil, and wine. We carefully hang it, cover it, put it in the refrigerator for 30 minutes;
Cut the young leaves of Chinese cabbage into thin slices (preferably peel the bottom part). Place in boiling water for 2 minutes, extract from the water, pour onto the drain, and let dry;
Finely shred the cabbage and chop the green zucchini, adding to the marinated minced meat;
To prepare the dipping sauce at home, mix excess soy sauce with sesame oil (a teaspoon) and rice yogurt. For the eggplants add 1/4 small spoon of chili oil;
Knead the dough for Chinese dumplings again until soft, smooth, and elastic. We roll it into a bun, divide it into 2 equal parts, just like we roll it into cowbasks. The skin is cut into 12 pieces, resulting in 24 dumplings;
The skin is rolled into a bag and spreads into a thin circle with a diameter of about 8-9 cm (other preparations need to be covered so as not to dry out);
For all the circles, place a teaspoon of filling in the middle, then raise the edges of the pile from the sides, soak them with warm water, and pinch them in such a way that the seam is “ready” to the top of the animal;
Heat a large spoonful of pineapple oil in a flat frying pan and transfer it there;
Smear in the middle half until golden brown, do not turn over. Next, pour in 1/4 of a bottle of water, cover with a lid, lubricate another 5 pieces of water, then remove the lid and steam the water;
Add 2 teaspoons of sesame oil to the dumplings, cover again with a lid, and spread on two sides.

Place the savory and strained “goti” in a flat bowl with the greased side on the burnt side, serve on the table with dipping sauce (this is a special type of dressing for soaking the urchin, in our version – dumplings).

The product can be frozen and thawed in the freezer, or it can be greased immediately (frozen products do not need to be thawed before frying).

Dumplings "Wontoni" - a recipe for bread

Wontoni is a popular variation of Chinese dumplings with a wonderfully tasty and unique filling made from bamboo and shrimp. Viruses can come in different shapes: square, three-piece, round, shaped like a small bag (closed or open), an envelope.

The straw that is in the mouth is coated in oil, steamed or boiled in a saucepan.

You will need:

Egg whites;
0.5 large spoons of sesame peel and oil (can be replaced with algae);
400 g boiled large shrimp, peeled;
200 g minced pork;
2 tablespoons starch (or rice bean);
130 g of dried biscuits with marinade or bamboo shoots;
2 large spoons of white dry (or rice wine) and soy sauce;
1/2 small spoon of ground black pepper;
About 200 ml of boiled water;
600 g boroshna (in dough);
A tablespoon of dormouse oil (in dough);
Strength - for relish.

Preparation scheme:

Grind the shrimp with a fork and mix with minced meat;
Finely cut the bamboo shoots (or mushrooms), add to the mixture;
The filling is seasoned with cucumber, wine, soy, pepper, olive oil;
We eat it with starch (or beans) and protein. Everything is well mixed. If the minced meat is dry, dilute it with boiled water;
It is good to sift the dough and thoroughly knead it;
Add 100 ml of dill to a bowl, add salt and add olive oil. Add chilled boiled water as well;
By kneading the elastic dough mixture, you will lose 10 pieces of dough;
Divided into three parts. Two pieces of clothing are folded and put away;
The dough is loosely rolled up to two millimeters and cut into circles with a diameter of 5 cm;
Place a teaspoon of filling on the skin;
We collect the ingredients: we form a small bag, which has a closed top and a “neck” shape;
Place wontoni with minced meat in a steamer for 15 minutes. Place a circle of carrots under the skin to prevent sticking to the surface.

You can serve dumplings with any sauce: chili, sweet and sour, sesame-garlic, etc.

Video: Recipe for Chinese greased dumplings

Chinese dumplings are filled with vegetables, meat, mushrooms, fruits, lard, seafood and bamboo cuttings. I don’t remember the names, but if you try to cook them in your kitchen you will be very rich.

Wontoni chi huntun

Old mantas, dumplings, which are traditionally steamed, boiled in a saucepan or brushed. Most often for this preparation, you can use store-bought dough. Wontons are molded into the shape of a glaze; for the filling, chicken meat, shrimp, exotic mushrooms, minced pork, Chinese cabbage and bananas are added.

fresh minced pork – 200 g;
starch (or better yet, rice boron) - 2 tablespoons;
dry white or rice wine – 2 tablespoons;
white - from one egg;
peeled large shrimp – 400 g;
sesame oil (can be replaced with algae oil) - half a tablespoon;
chalked black pepper – half a teaspoon;
cherry sand - half a tablespoon;
bamboo shoots or dried pecheritsa in marinade - 130 g;
water – 200 ml;
Oliya (for dough) - a tablespoon;
Boroshno (in dough) – 600 g;
salt for relish.

Using a fork, shred the shrimp and mix with the minced meat.
Finely chop the bamboo shoots and add to the mixture.
Season the filling with soy, olive oil, wine, pepper and zukr.
Mix with protein and starch (boroshal), mix.
Sift the flour thoroughly| for the test, to do some digging.
Boil 100 ml of water, pour in until well done, add salt, olive oil and excess water.
Knead and pour 10 pieces of dough.
Cut the dough into 3 parts. Cover and take away two of them.
Roll out part of the dough to 2 mm.
Make circles 5 cm in diameter.
Place a teaspoon of filling into the dough.
Take the dumplings, form a small bag with a lid that looks like a “neck”.
Take the virobies from the refrigerator.
Place the pieces in a double boiler and cook over high heat for 7 minutes.

The recipe for Chinese dumplings with shrimp is unusual for Russians, so it’s better to use a special machine for preparing pasta to speed up the cooking process. The burnts for huntun can be frozen and roasted later, which is easier for saving.

The dough for Chinese baoji dumplings has a thicker consistency, and the dough for wontons is based on yeast. These dumplings are filled with pepper, carrots, tofu, Chinese mushrooms, chicken, Chinese cabbage, smoked pork and other meat. When baoji is served as a dessert, they add paste with boiled red kvass and zucchini.

minced pork - 800 g;
corn starch – 1 teaspoon;
white - from one egg;
tsukor – tablespoon;
dry sherry or rice wine – 2 tablespoons;
sesame oil - 4 tablespoons;
green cibul - 4 feathers;
fresh ginger (root) – 2 cm;
soy sauce - 2 tablespoons;
flour for dough – 600 g;
soda - a quarter of a teaspoon;
fresh yeast – 1 tablespoon.

Dissolve the yeast in a glass of water, sift the flour thoroughly, knead for 60 minutes. pour in a warm place.
Dilute soda in two teaspoons of heated water, sprinkle the dough with this mixture, mix and add another 10 pieces.
Divide the dough into 10 balls, puff out the crust with a puff in the center.
Slice the cibul and grate the ginger without the skin into a third.
Add starch to 1 tablespoon of water.
Beat the egg whites.
Mix cibul, ginger root, egg white, minced meat, zukor, wine, olive oil, soy sauce and starch.
Place the filling on a sheet of dough and form a lotus, leaving an opening in the center.
Place the dumplings in a steamer for 15 minutes.

The eggplant dumplings can be frozen and cooked later. We highlight the fact that the Chinese serve baoji as a snack. Serve it with a sauce made from chili pepper, sesame, soy and rice.

Qiu is called vikorista as the name for any Chinese dumplings, so coated in appearance. This dish is made from yeast-free, starchy dough without eggs. Place seafood, chicken, and vegetables in the middle of these dumplings. Cook traditionally - steamed. The recipe for the dough for Chinese dumplings requires the importance of a soft, viscous stick.

wheat starch – 200 g;
corn starch – 3 teaspoons;
pork fat - 2 teaspoons;
Siri shrimp – 400 g;
bamboo pagoni – 150 g;
pork lard – 100 g;
sesame oil (preferably dark) - half a tablespoon;
corn starch – 2 tablespoons;
white - from one egg;
tsukor – half a tablespoon;
soy sauce - 2 tablespoons;
salt for relish.

Mix the starches, stir with chopsticks and add a bottle of boiled water.
Give it a little cool down, add|add| lard, mix the dough.
For consumption, add more wheat starch.
Roll the dough into a tube, divide it into pieces, and wrap it in a hot towel.
Remove one piece and cut into a thin piece 10 cm in diameter.
Cut part of the shrimp into large pieces, and mince the other half.
Finely chop the lard, mix well cut into strips with bamboo and shrimp.
Stir in corn starch, pulp powder, egg white, salt and soy sauce, olive oil, and set aside in the refrigerator.
Place the minced meat in the center of the mold, wet the edges, and create a dough shape.
Place dumplings in a steamer on lettuce or spinach leaves, cover with a lid.
Cook 6 dumplings over high steam.

The recipe for dumplings with shrimp and lard can be made for anyone with extra complexity, flavor, taste and a new look from the same taste. When the dumplings are ready, they are ready to serve, served with black rice, soy sauce (one to three) and ground hot pepper.

Dumplings with cabbage and minced pork, which are made to look like trikutnichki or a circle, are prepared in the primary way - boiling. Some recipes for Chinese dumplings are coated in olive oil.

Boroshno – 500 g;
starch – 50 g;
Sonyashnikova olia – 3 tablespoons;
eggs – 3 pieces;
water – 200 ml;
salt - 1 teaspoon;
lean minced pork - 400 g;
cabbage – 300 g;
tsibulya - 1 piece;
leek - stem;
soy sauce – 100 ml;
black pepper - for relish.

Visipte carefully, create a ruin.
Pour in the eggs, one third of the olive oil and salted water.
Knead the dough, light it with hot water and take it away.
Chop the cabbage, chop the cibul.
Heat the olive oil in a saucepan and simmer the vegetables.
Cool and mix with minced meat, season with salt and pepper.
Roll out the dough and form the circles.
Place the filling in the center, press down the edges, and create a shape.
Cook 20 khvilins in a saucepan.

Such dumplings cannot be called gostri or salted, the stench exudes a neutral taste. Season the prepared herbs with cibul and chili pepper, serve with soy sauce.

Now, if you know how to prepare Chinese dumplings in all possible ways, use this knowledge to delight your local guests. Such exotic dumplings could only be tasted in restaurants. And you can enjoy them at any price, with some wine, a cup of tea or plum juice. There are no options, try it!

For filling:

Minced pork - 400-500 grams,
Fresh cabbage - 200 grams,
Cybula ripchasta - 1 pc.,
Cybula green - 2-3 stems
Chasnik - 2-3 cloves,
Fresh ginger - 1 teaspoon,
Soy sauce - 40-50 ml,
Rice ocet - 1 teaspoon,
Salt, black chalk pepper - for relish,

Roslinna olia (for greasing dumplings) - 2 tbsp. spoons.

Last hour of preparation: 1 year.

Output: 30 pcs

Today we are ready to serve a wide variety of Chinese cuisine - jiaoji dumplings. These dumplings are prepared using minced pork on choux pastry. The minced meat is topped with cabbage, Chinese cabbage, chard and our simple white cabbage. These dumplings are served without broth, but with different sauces.

How to cook Chinese dumplings at home.

Required ingredients.

The dough is ready. For this purpose, sift the wheat into a bowl, add salt, and mix them together.

In the middle of the borschnya sachet, the mixture is thoroughly rotten and strengthened. We begin to knead the dough, first with a fork or a spatula, so as you yourself understand, you can’t put it in your hands. And if the dough is too cold, continue kneading it with your hands.

The finished dough is more tender, elastic, and easier to handle. Place the dough in a polyethylene bag and put it in the refrigerator for 20 minutes.

We are preparing the filling for Chinese Jiaoji dumplings. They are prepared exclusively with minced pork, which you can buy from a ready-made restaurant, or you can grind it from the meat yourself. It is mixed with a cybullet rolled through a meat grinder.

The cabbage needs to be finely chopped, preferably using a blender with blade attachments. If you don’t have such a blender, you will have to process it with a knife, but then the chopped cabbage will need to be squeezed with your hands for an hour so that it becomes soft and releases juice.

The trimmed cabbage is added to the minced meat.

The green cibul is finely shaken, the ginger and chasnik are grated into a fine grater.

They are also placed in a bowl until the ingredients are resolved. Then add soy sauce, rice ocet, add black pepper and a dash of salt.

Mix the minced meat with your hands, lightly tapping it on the bowl.

Remove the dough from the refrigerator, place it on a work surface, sprinkle the crumbs with beans, cut into pieces. Work it through the skin with a rimmed cloth, and put the dough into a small bag so that the dough does not become soggy.

A large piece of dough is cut into small pieces, the size of a pea.

A small piece of skin is rounded, and then poured into the crust, like on the original dumplings.

Place a teaspoon of prepared filling in the middle of the cakes.

The edges are carefully pinched. I'll carefully pinch in the middle, and then carefully pinch the skin on the side.

As a result, the stench causes garnished forms of pellets to swell.

In this manner, ready to reshtu jiaoji.

Ready dumplings can be simply boiled in salted water, or steamed like manti. Well, I cooked Chinese dumplings in a frying pan, greased them on the top, on one side, on the oil, until the crust was set.

Then she poured a little water into the frying pan, covered it with a lid and steamed the dumplings, as you can see.

The finished dumplings are served with soy sauce, which can be topped with additional ginger and chasnik. Bon appetit!

It's greatVarieties of Chinese dumplings, among which are the most broad:

wontoni
baoji
jiaoji
dimsami

Let's take a look at what is the difference between them? How are they preparing for the stink?

Chinese dumplings They are served as a snack, as well as for lunch and dinner.

If it is a Christmas dinner, then it is best to serve a bunch of different types of dumplings to the table.

It is also important to note that there will be dumplings on the table prepared in different ways: greased, boiled and steamed.

And, of course, just like Russian dumplings, they can be cooked into crust.

You can also simply place them in the freezer, and then remove them if necessary and cook to your taste.

Wontoni chi huntun

wontoni餛飩 - these are round-shaped dumplings, which are most often placed in soup with loxin.

Soup-onton is especially popular in New York, because it is believed that the lokshina in New York symbolizes longevity.

wontoni There are round and tricutaneous shapes.

Cooking methods: steam, boil or brush with olive oil.

In China, for wontons, they sell ready-made dough, which is already cut into squares or circles, but you can also prepare it yourself.

How to make wonton decilcoma: Either firmly seal the edges of the dough sheet, or seal it, giving the wonton a latte shape.

Filling for wontons: chicken or pork meat, as well as shrimp, Chinese cabbage and mushrooms (shiitaki or xianggu).

Popular in some provinces licorice ontoni The filling in this dip is fruit, for example, bananas.

Wheat rice wontons

Cantonese cuisine has wontons Most often served with thin rice or greased with soybean as another herb or put them directly into the soup.

Sichuan cuisine has wontons Most often, it is molded in the shape of a trikutnik, Sichuan pepper is added to the minced meat, and pickles with chili or marinated peppers are served before the dumplings themselves.

In the Shanghai kitchen You may want to separate the two types of wontons.

Place small dumplings filled with pork in the soup.

And the great ones, which are located near the valley, are coated and served as a side of the grass.

In the photo: wonton dumplings

Jiaoji

Filling. The filling for jiaoji is usually made from vegetables, most often from Chinese cabbage, just like the filling is made from pork.

Prepared form: You can have a round and trikutna form.

Cooking method: Jiaoji is rarely coated - just ask them to boil it with dill.

Zaoji itself is neither hot nor salty, so it is most often served with chili, mixed with soy sauce.

Chinese dumplings get ready for a couple.

Make a choice of yeast and strong dough, lower wonton.

Filling. Fillings for baoji can include vegetables (carrots, peppers, Chinese cabbage), shiitake mushrooms, tofu, meat and chicken.

Often sprinkle baoji with licorice(Doushabaotzi) - then the filling for them is paste and boiled red kvass with zur.

The Chinese respect the quality of baoji for food.

Strava is especially popular at the Shakhai kitchen.

Cantonese cuisine has baoji cook, selecting the filling for smoked pork (here this dish is called Cha sui baau).

In Eastern China baoji There are dozens of options, but the most popular is with cowberry (Goubuli baozi).

Dim himself

In general, dim sami is the same as all types of Chinese dumplings (jiaoji, baoji, wonton and spring rolls are sometimes called dim sam).

Dim ourselves name another type of Chinese dumplings prepared from “starchy” or basic non-yeast dough without eggs.

Filling. The filling for dim sum can be meat, chicken, seafood, and vegetables.

Cooking method: prepare steamed dimsami.

In the photo: dumplings

Unfazed by the Russian people’s love for dumplings, the dish quickly appeared to the Chinese. There are thousands of recipes for Chinese herbs, which are important to remember. They are called wonton, baoji, dimsi, jiaoji. All smells are different, differing in shape, filling, preparation technology, dough and color. Anonymous photos can be found in our statistics.

What are Chinese dumplings called?

The finished product can be divided into two types: steam and expansion. Types of ravioli:

Baoji. The dumplings are steamed in wicker wooden baskets. Similar to Buryat buuzes. The dough is fluffier and thicker.
Xiaolongbao. The method of molding and the shape are identical to Georgian khinkali. The importance of those who prepare by the steam method and come out clear.
Shaomai. At the sight of a youngster, the beast has a little openness. The dough of such virobs may be clear. Vіdvaryuyut at the steamer.
Hongtun. In China, stinks are called wontons. Place round-shaped drinks in soup or broth with vegetables.
Dim-sumi. These are not just Chinese dumplings, but a snack.

The Chinese start to cry like this:

Twist the piece of dough, tighten the rope, and press the washer onto the dough.
Kneading by the shortbread. The Chinese have small rolling pins without handles.
Place a little filling in the middle. Fold all over, forming folds on one side. Pinch the edges.
Place on a sheet and sprinkle with borosch.
Place the container with water on the stove. Check until it boils.
Pour in 4 tablespoons of krizhana water. They are checking the boiling water.
Pour in a little cold radish without bringing it to a boil.
Place the dumplings in a saucepan, stirring in the pepper.
As they only emerge, they produce five khwilins. Remove with a slotted spoon.

“Boil water with a pinch of salt, seal the dumplings and carefully stir. Bring the boil to a boil and pour in a bottle of cold water. This secret will help bring the grass to readiness.”

Dough for Chinese dumplings

Overflow of products:

hot water – 200 ml;
Boroshno - 350 rubles;
egg – 1 pc.;
salt - 0.5 teaspoon;
Oliya sonyashnikova – 2 tbsp. l.

Pokrokov preparation:

The capacity will sift well. Salt it. Pour in the oil.
Add homeland. Shvidko mix the masa with a spoon.
Save for 5 hvilins. Break the egg.
Knead the masa with your hands using a stretch of ten khvilins.
Place it in the package and forget it later.

Molding technology

Chinese dumplings can be formed in different ways:

Jiaoji is joined in the form of sacs, or tied with a cybul.
Place the pulp in the center of the mug, stretch the sides and glue tightly along the ribs.
The edges of the mug pull up and squeak, leaving the sides open. Chinese birds come out like a bird.
Cut the dough into squares. Place the filling in the center. Fold in half to form a trikutnik. Join sides. If the envelope is folded to the central part, you will see an envelope.
Liplennya is also made using Russian methods, such as dumplings, including “witch’s vushka”.

Cooking options

For a couple

How to cook Chinese dumplings one by one

warehousers:

a lot - two bottles;
starch - three large spoons;
cold water - 1 bottle;
minced meat – 400 g;
chopped greens - 150 gr.;
ginger root - several divas;
cibula - 1 head;
season.

Yak gotuvati:

Bulk warehouses are sifted from the container.
Add water little by little and knead the dough.
Place finely chopped greens until soft.
Cut the cibul into cubes and grate the ginger. Eat with minced meat. Salt, pepper.
From the dough, the dough is pressed into pieces and the shortcakes are formed.
Place a spoon of sumisha in the center and carefully pull the edges of the burnt, forming a little cake.
Having prepared all the dumplings, place them in a double boiler and cook for a quarter of a year until the water boils.
Follow with salad with cucumber and cibul, sprinkled with citrus juice.

Smazheni

Classic Chinese dishes are known for goti dumplings. Instead it is made from pork meat with vegetables and cabbage. Soak the greased dumplings with the dipping sauce. Recipe for Chinese dumplings:

warehousers:

meat - 400 gr.;
water – 0.5 tbsp.;
Boroshno - 1 bottle;
- 250 gr.;
soy sauce – 2 large spoons;
chasnik - one clove;
rice otset – 2 tbsp. l.;
dry white wine – 2 tbsp. l.;
ginger;
salt;
Sonyashnikova Oliya.

Yak gotuvati:

It's good to get together rіdina and knead the mixture.
Cover with a towel and deprive for almost 25 minutes.
The minced meat has a rich chopped chasnik and rare ingredients. Salt and pepper. Bring it to a cold place.
Cut the cabbage into thin slices. For 3 days, put it in the vicinity.
Remove, dry and place before filling.
Cut the dough into pieces. Roll into a jug and divide into pieces.
Rozkotiti circle, on the center of viklasti sumish. Glue the sides together so that the seam is closed.
Heat the fat in a saucepan.
Place the dumplings and grease them over a small fire.
As soon as the shortbread is finished, pour in water and cover with a lid.
Through a sprout of hvilin, remove the crust and finish steaming the liquid.
Pour in the fat. Grease until ready.

“The minced meat can be replaced with chicken. And do not grease the sparrows themselves, but boil them in salted water. So the dumplings are ready to freeze miraculously.”

Types of dumplings

Colorful dumplings

Overflow of products:

minced chicken – 300 g;
cibulin – 1 pc.;
Boroshno - 300 gr.;
Oliya – 5 tbsp. l.;
spinach – 75 rub.;
soy sauce – 2 tbsp. l.;
parsley – 1 bunch;
salt.

Preparation technology:

Mix the dough with beard, spinach juice and olive oil. Salt it.
The green mass is settling down. Sunbathed by the spittle. Dates are preferred over days.
The meat has a lot of trimmings and greens.
Pour in the sauce and add salt.
Masu rozkotiti in jgutiki. Divide into pieces.
Form a shortbread out of the skin.
Viklasti minced meat in the center. Form a small bag.
Place the Chinese dumplings into the steamer bowl. Varity 20th century

“Stitch carefully so that the green bags are not over-etched”

Dimsam is the name of a classic Chinese dish. Greased dumplings are similar to pies.

Necessary products:

dough for gvints – 1 pack;
minced meat - 400 gr.;
tsibulya – 1 pc.;
krip – bunch;
Ginger root – 4 cm;
Oliya – 40 ml;
salt.

Method:

Cut the cibulin finely. Chop the crepe. Grate the root.
Salt the minced meat and mix with other products.
Place 1 spoon of filling on the bowl. Fold it with a tricut. Pinch the edges.
Lubricate the Chinese mixture on the closed edges of the saucepan from the sides.

wontoni

One of the different types of Chinese dumplings. The ingredients are bamboo and shrimp. Sculpt in different shapes - squares, knitted fabric, little bag. Lubricate them in fat, steam or boil them in water.

Boroshno - 600 gr.;
Oliya – 2 tbsp. l.;
water – 200 ml;
starch – 2 large spoons;
egg white – 1 approx.;
tsukor - 1 tsp;
pork pulp – 200 g;
boiled shrimp – 400 gr.;
bamboo shoots or canned cookies – 130 g;
white wine – 2 tbsp. l.;
soy sauce;
salt.

Recipe:

Remove the shrimp with a spoon and place before the minced meat.
Finely chop the sprouts and add to the mixture.
The minced meat has tsukor and rare products.
Sift the starch and pour in the egg whites. Stir.
Place thoroughly in a bowl and bury.
Pour in 100 ml of dill, a large spoonful of fat, and add salt.
Add water if there is too much.
Mix the dough. Date to stand 10th century.
Make mugs with a diameter of 5 div.
In the middle of the viklasti 1 tsp. fillings.
Take the dumpling: form a small bag, cover the neck with a simmer.
Transfer the wontoni to a steamer.
Gotuvati 15th century

“The specialty of wontons is made from juice meat, bamboo and shrimp. This experience gives the game a unique relish that will be remembered"

Chinese dumplings are expanded in the Fatherland. Guess a pie made from yeast sourdough.

Boroshno - 250 gr.;
warm water – 50 ml;
dry yeast – 1 small spoon;
tsukor – 1 tbsp. l.;
salt;
Sonyashnikova Oliya – 1 large spoon.
minced pork – 250 gr.;
green cibul fruit – 30 gr.;
Grated ginger – 2 tsp;
carrots – 1 pc.;
soy sauce – 1 large spoon;
sesame oil – 0.5 tbsp. l.;
wine for licorice – 1 tbsp. l.

Pokrokovy recipe:

Dissolve yeast in warm water, add salt, zuccor and 1 tbsp. Boroshna
When you let out the bulbs, stir up any leftover yeast.
Step by step add|add| flour|borosh|, stir the masa.
Finally, pour in the fat and mix until smooth. Bring it warm for 50 minutes.
Mix the meat with|iz| grated carrots, ginger, chopped cabbage, rare ingredients.
Z|iz| Form the mixture into a cowbass, cut into 8 pieces.
Turn the skin into shortbread. Place a large spoonful of filling in the center of the viklasti.
Squeeze the edges of the animal so that the pie is completely closed.
Place the Chinese drinks in a double boiler bowl. Wait a quarter of a year.
Pelmov virobi vikorista hot with sauces.

“This herb is enjoyed with seasoning from soy and rice mixture. In Russia it is important to know the black color. You can put sliced chasnik in soy sauce. Bite a piece of dumpling, pour the dressing into it.

Necessary products:

dough – 1 pack;
seafood - 400 gr.;
water – 80 g;
Sesame oil - 1 tsp;
soy sauce – 2 tbsp. l.;
bamboo shoots;
Sonyashnikova oliya – 30 ml;
kukurudzyane borosno - 50 gr.

Pokrokovo recipe:

Cut boiled shrimp with bamboo into small cubes.
Pour in all rare products.
Vsipati kukurudzyane boroshno. Stir.
The dough is soft in a thin layer. Cut into 5 by 5 cm squares.
Place half a spoonful of sumisha in the center.
Lift the rolls up and glue them together. Cover the sides with lids.
It will look like a kvitka.
Place cabbage leaves on the steamer bowl, place the dumplings on a small tray, one side at a time.
Boil the dumplings in a closed window 15th century.

To prepare Chinese dumplings, use various types of vikory. The main ingredient is vegetables. In China, they eat Chinese cabbage, chasnik, cibul, celery. You can see the process in the photo.

dough – 500 g;
meat pulp – 300 gr.;
cabbage – 400 g;
green cibula - 30 gr.;
cibulin – 1 pc.;
soy sauce - 20 gr.;
salt;
black pepper;
ginger

How to prepare:

Place selected vegetables, spices, and sauce near the meat.
The layer is finely roscotite. Use a bottle to pour out the mugs.
Place sumish in the middle of the stake. Glue the sides together.
Wait for five minutes|minutes|.

Add a pouch

After reading this article, you can safely start making Chinese dumplings, khinkali. The stinks come from the richest guests. Exotic vegetables can be served with salad or red wine kelikh.