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1、Do you like eating jiaozi? Can you make jiaozi? Do you know how to express the five steps of making it in English? Lets share it with each other.First you make the dough by mixing water into the flour. The container should be big enough lest the flour and water will overflow. Press the dough with yo
2、ur hands till it is not sticky. When the dough is ready, leave it there for use later, then go on to make the fillings.The second step is to mince the meat, mushrooms and shrimps till they are mixed in paste. Add some spice such as ginger and onion and stir them evenly.The third step is to make the
3、wrappings. Roll the dough with a round stick into small round pieces of wrappings, each two inches in diameter.The fourth step is to put the filling in the middle of a wrapping. Then press the wrapping tight and a jiaozi is ready. When you have enough jiaozi, the next step is to boil them.That is th
4、e last step. Put a pot of water on the stove. When the water is boiling, put jiaozi one by one into the water and cover the pot. When steam comes out, add more cold water and when it boils again add cold water a second time. When you see the jiaozi floating in boiling water, you can put them in bowl
5、s or plates, get the chopsticks and be ready to eat.How to Make Dumplings Chinese food is very famous in many countries. One of the most special and traditional food is dumpling. Dumplings are not only tasted good but also easy to make. The first step is to make the filling. You can choose what you
6、favorite, such as pork, beef, or chicken. Dumpling filling covers a broad range of materials. Besides lotus root, celery, leek, cabbage, mushroom, carrot, caraway, fennel, a great variety of vegetables can be used; in addition to pork, fish, beef, mutton, chicken and shrimps are also used. Meanwhile
7、, dumpling filling of vegetables mixed with egg is also popular.Take what you like from the refrigerator, and do not forget to close it. Then chop it up and add some chopped cabbage or green vegetables. Take a big bowl from the cupboard and put all the meat and vegetables in it. You should also put
8、in some seasonings such salt, soy source, pepper, sesame oil, and chopped ginger to get your favorite flavor. But be careful that do not put in too much of it, which would make the dumplings disgusting. And then you can get a pair of chopsticks from the cabinet to stir the filling to evenly mix.Put
9、the bowl aside and do the second part. Take out the dough pieces you bought from the supermarket. They can also be made by hand, but it is more complicated, so I advice you to buy some from the supermarket. Then is the step of folding the dough pieces to make dumplings. You should hold a dough with
10、your left or right hand and put a suitable mount of filling onto the central part of the piece with another hand. And wrap the piece into half-moon shaped and seal the edges. In this way you make the dumpling one by one. Then pour about one liter water in a pot and heat it up. When the water is boil
11、ing, put the dumplings in it. And after them float in the water, stop the heating and get out the dumplings with a big spoon after two minutes.In this way, you can enjoy the delicious dumplings. Be careful that you should press the edge of the dumplings firmly, in case the dumplings broke when you c
12、ook them. In Western-style cooking it is a simple staple, a source of carbohydrates and a great comfort food. However, made in the Chinese way, it is an artistic creation from the kitchen. Chinese Dumplings (Jiao Zi or Gow Gee, in the Mandarin dialect) are a mixture made of dough filled with meat, c
13、hicken and/or vegetables. It is frequently dished up as part of dim sum. The correct preparation calls for plenty of time, patience and effort but the end result, when done properly, are definitely worth it.The history of jiaozi dates back to ancient times. But the custom of making jiaozi a special
14、dish during the Spring Festival, or the Chinese Lunar New Year, started in the Ming Dynasty, some 500 to 600 years ago. The reason is simple. The appearance of jiaozi looks like the V-shape （some say half-moon shaped）gold or silver ingot used as money in ancient China. As the Spring Festival marks t
15、he start of a new year, people choose to eat jiaozi to connote their wishes for good fortune in the new year. Although time has changed, the tradition has remained. But today, jiaozi is considered more as a sign of blessing than of fortune.How to ?In a big bowl, add water to flour gradually. （cautio
16、n: not too much at a time！） Mix and knead by hand to soft dough, then cover it with towel and put it aside for about an hour. Scatter some dry flour on the board, knead and roll it into a sausage-like dough about 5 centimeters in diameter, then chop it into small pieces. Press each piece with your h
17、and and get a wrapping.Step 1: Take 3 bowls of flour and pour into a small basin. Add in some salt and stir it well. Make a hole in the middle and gradually add small quantities of water until it forms into small pieces. Sprinkle some more water on the flour pieces and stir by hand to form a paste o
18、n a board and smooth it out. Put it into the basin to be fermented.Step 2: Clean the meat and chop it. Put into a basin or dish. Clean the lotus root after peeling it first. Cut it into small diced pieces. Put into a dish or basin. Clean and chop the ginger and the green onion. Place into separate d
19、ishes.Step3: Add some cooking wine, soy sauce,five spices powder, salt,chickenessence and the chopped lotus root, ginger and green onion into the ground meat. Stir it well and pour into a dish.Step 4: Take out of the flour paste and place on the board. Sprinkle some flour on it. Rub it by hand again
20、. Cut a small section from the paste to be rubbed into a stick. Cut the flour stick into small dough. Roll it flat with a rolling pin. Place into a dish on top of each other, with corn starch in between to prevent each piece from sticking to each other.Step 5: Pick some fillings prepared before and
21、put at the center of the wrapper (less filling should be put if you are not used to make dumplings). Fold and pinch the wrapper from the middle to the two outer sides. Put the pinched side on the forefinger. Clasp the hands and pinched it hard. A meniscus shaped dumpling is out.Step 6: Find a small
22、basin or bowl. Add in salt, chicken essence, white sugar, soy sauce, sesame oil and red chili oil. Stir it well. You can also add in some chopped green onion to enhance the flavor. Pour it into a dish.Step7: Pick out 3 teaspoons of the seasoning sauce and put into a soup bowl. Add in the dried small
23、 shrimps and chopped cilantro (add in some salt or sauce if you like more taste). Stir it well.Step 8: Place a wok over high heat. Fill it with water. Add in the dumplings one by one until the water is boiling. Add in 1/4 table spoon of water when it boils. Repeat this twice again. Turn off the heat
24、.Sep 9: Pick out 1 tablespoon of soup and pour in to the soup bowl with seasoning sauce. Scoop out the boiled dumpling through a table spoon or a draining spoon and pour into the bowl.Step 10: Scoop out the boiled dumplings with a table spoon or a draining spoon and put into a dish if you prefer dry
25、 dumplings, which can be eaten with the seasoning juice prepared before.Finally, a bowl of steaming soup dumplings and a dish of cool dry dumpling is cooked. You may choose either to your personal favor.Place the wok over high heat until hot. Add some cooking oil (Usually 1 tablespoon oil to ten dum
26、plings). Turn to lower heat. Add in the dumplings one by one. Addsome water until the dumplings are half immersed. Cover and heat it onmedium heat for1 minute. Then change to middle heat until boiled dry. Remove the cover and turn over the dumplings. Add some water when 1/4 of the dumplings are imme
27、rsed. Cover and heat it on middle heat.Fried Dumplings are cooked until boiled dry again. The bottoms of the well-cooked fried dumplings are crispy with golden yellow color.Dumpling filling covers a broad range of materials. Besides lotus root, celery, leek, cabbage, mushroom, carrot, caraway, fenne
28、l, a great variety of vegetables can be used; in addition to pork, fish, beef, mutton, chicken and shrimps are also used. Meanwhile, dumpling filling of vegetables mixed with egg is also popular. The Dumpling Banquet of Xian will open your eyes if you want to try a variety of Chinese dumplings well.
29、Why not have a try?Dumplings are not only tasted good but also easy to make. You can choose what you favorite, such as pork, beef, or chicken. Dumpling filling covers a broad range of materials. Besides lotus root, celery, leek, cabbage, mushroom, carrot, caraway, fennel, a great variety of vegetabl
30、es can be used; in addition to pork, fish, beef, mutton, chicken and shrimps are also used. Meanwhile, dumpling filling of vegetables mixed with egg is also popular. Then chop it up and add some chopped cabbage or green vegetables. Take a big bowl from the cupboard and put all the meat and vegetable
31、s in it. You should also put in some seasonings such salt, soy source, pepper, sesame oil, and chopped ginger to get your favorite flavor. But be careful that do not put in too much of it, which would make the dumplings disgusting. And then you can get a pair of chopsticks from the cabinet to stir t
32、he filling to evenly mix.However, made in the Chinese way, it is an artistic creation from the kitchen. Do you like eating jiaozi? Can you make jiaozi?The history of jiaozi dates back to ancient times. But the custom of making jiaozi a special dish during the Spring Festival, or the Chinese Lunar Ne
33、w Year, started in the Ming Dynasty, some 500 to 600 years ago.As the Spring Festival marks the start of a new year, people choose to eat jiaozi to connote their wishes for good fortune in the new year. Although time has changed, the tradition has remained. But today, jiaozi is considered more as a
34、sign of blessing than of fortune. It is frequently dished up as part of dim sum. The correct preparation calls for plenty of time, patience and effort but the end result, when done properly, are definitely worth it.The first step is to make the filling. Dumpling filling covers a broad range of mater
35、ials. Besides lotus root, celery, leek, cabbage, mushroom, carrot, caraway, fennel, a great variety of vegetables can be used; in addition to pork, fish, beef, mutton, chicken and shrimps are also used. Meanwhile, dumpling filling of vegetables mixed with egg is also popular. Then chop it up and add
36、 some chopped cabbage or green vegetables. You can choose what you favorite, such as pork, beef, or chicken. Then chop it up and add some chopped cabbage or green vegetables. Take a big bowl from the cupboard and put all the meat and vegetables in it. You should also put in some seasonings such salt
37、, soy source, pepper, sesame oil, and chopped ginger to get your favorite flavor. But be careful that do not put in too much of it, which would make the dumplings disgusting. And then you can get a pair of chopsticks from the cabinet to stir the filling to evenly mix.The second step is to make the w
38、rappings. In a big bowl, add water to flour gradually. Mix and knead by hand to soft dough, then cover it with towel and put it aside for about an hour. Scatter some dry flour on the board, knead and roll it into a sausage-like dough about 5 centimeters in diameter, then chop it into small pieces. P
39、ress each piece with your hand and get a wrapping.The last step is to put the filling in the middle of a wrapping. Pick some fillings prepared before and put at the center of the wrapper (less filling should be put if you are not used to make dumplings). Fold and pinch the wrapper from the middle to
40、 the two outer sides. Put the pinched side on the forefinger. Clasp the hands and pinched it hard. A meniscus shaped dumpling is out.Now you know the steps, and why not have a try?How to Make Jiaozi? Do you like eating jiaozi? Can you make jiaozi? The history of jiaozi dates back to ancient times. B
41、ut the custom of making jiaozi a special dish during the Spring Festival, or the Chinese Lunar New Year, started in the Ming Dynasty, some 500 to 600 years ago. As the Spring Festival marks the start of a new year, people choose to eat jiaozi to connote their wishes for good fortune in the new year.
42、 Although time has changed, the tradition has remained. But today, jiaozi is considered more as a sign of blessing than of fortune. It is frequently dished up as part of dim sum. The correct preparation needs plenty of time, patience and effort but the end result, when done properly,definitely worth
43、 it. The first step is to make the filling. Dumpling filling covers a broad range of materials. Besides lotus root, celery, leek, cabbages, mushrooms, carrot, caraways, fennel, a great variety of vegetables can be used; in addition to pork, fish, beef, mutton, chicken and shrimps are also used. Mean
44、while, dumpling filling of vegetables mixed with egg is also popular. Then chop it up and add some chopped cabbage or green vegetables. You can choose what you favorite, such as pork, beef, or chicken. Then chop it up and add some chopped cabbage or green vegetables. Take a big bowl from the cupboar
45、d and put all the meat and vegetables in it. You should also put in some seasonings such salt, soy source, pepper, sesame oil, and chopped ginger to get your favorite flavor. But be careful that do not put in too much of it, which would make the dumplings disgusting. And then you can get a pair of c
46、hopsticks from the cabinet to stir the filling to evenly mix. The second step is to make the wrappings. In a big bowl, add water to flour gradually. Mix and knead by hand to soft dough, then cover it with towel and put it aside for about an hour. Scatter some dry flour on the board, knead and roll i
47、t into a sausage-like dough about 5 centimeters in diameter, then chop it into small pieces. Press each piece with your hand and get a wrapping. The last step is to accomplish the dumplings. Pick some fillings prepared before and put at the center of the wrapper (less filling should be put if you are not used to make dumplings). Fold and pinch the wrapper from the middle to the two outer sides. Put the pinched side on the forefinger. Clasp the hands and pinched it hard. A meniscus shaped dumpling is ok. Now you know the steps, and why not have a try?
