In the eastern, namely Chinese, cuisine, dumplings play by no means the last role. It is even rumored that they first appeared there, and only then spread throughout the world.
It is noteworthy that it was the inhabitants of China, who are not indifferent to everything big, who at one time built dumplings that fell into the Guinness Book of Records. Five hundred cooks took part in creating the miracle of cooking, and it weighed about 2.5 tons. In theory, it was quite possible to feed several thousand people with such a colossus, but whether someone had time to eat it, or if it spoiled without having hit the table, we do not know.
What it is?
Today, Chinese-style dumplings are one of the most beloved and popular dishes of oriental cuisine among foreigners. 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 from ordinary ones in their mincemeat. Cooking it, the cooks mix poultry, beef, lamb, pork, shrimp and chopped vegetables: onions or leeks, spinach, Chinese cabbage, mushrooms.
Chinese dumplings are considered one of the main dishes of New Year's Eve. On the eve of the holiday, all family members get together in the kitchen and cook it. Moreover, the rather 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 dumplings.
The first variety is jiao-tzu. They are distinguished by a flat shape, and by the density of the dough they are closest to the Russians. In addition to China, they are also popular in Korea, where they are called Manda, and in Japan - Gedza. These Chinese dumplings are brought to readiness in 3 different ways: fried, steamed, boiled. Their fillings are also quite diverse. Pork, beef, chicken, lamb, shrimp, fish are used. All this is usually mixed with grated vegetables.
Cooks use great imagination when making sauces for them. Traditionally, these Chinese dumplings are served along with spicy "Chili" or soy-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.
Wonton is another well-known variety of Chinese dumplings, which differs from Jiao-tzu in more subtle dough and shape, they resemble a knot. They are stuffed with minced pork, beef, chicken, shrimp mixed with onions, ginger, soy sauce, sesame oil. Wontons are very similar to small meatballs. Therefore, they are usually served together with the broth that they eat, only after eating the dumplings themselves.
So, Chinese dumplings are not a particularly laborious, but incredibly tasty and festive dish that can be easily prepared at home. If you want to try them - go ahead! We will cook wonton with pork.
Cooking Chinese Dumplings
Ingredients
Dough:
- flour - 300 g;
- egg;
- salt - 4 tsp;
- about 125 ml of water.
Beat the egg with 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, adding water to it if necessary.
Make a ball of dough and leave for 30 minutes. Put the dough on a board sprinkled with flour, roll it thinly, cut into squares of the size you need. Place the dough sheets in a plastic container and store in the refrigerator.
Minced meat:
- dried black mushrooms - 4 pcs.;
- Chinese cabbage - 5 sheets;
- green onion pod;
- fresh, chopped ginger - one teaspoon;
- minced pork - 250 grams;
- egg;
- sesame oil - one teaspoon;
- sugar - one teaspoon;
- salt - a pinch;
- dark soy sauce - one tbsp. the spoon.
Pour mushrooms with water and leave for half an hour, then squeeze and cut. Chop the cabbage leaves finely and chop the green onions.
Combine minced meat, sesame oil, soy sauce, salt, sugar. Add beaten egg, mushrooms and vegetables.
Dip the sheets of pre-cooked dough in a bowl of water and hold for about a minute, so that they become elastic. Then transfer them to another plate and in the middle of each put a tablespoon of the filling. Gather the edges of the dough, lifting them up and to the center, pressing firmly against each other.
Heat vegetable oil in a skillet and fry the swabs in it until they turn golden brown. Place the finished Chinese dumplings on a paper towel to remove excess oil.
Serve the wontons to the table by pouring soy sauce.