Chinese dumplings are stuffed with vegetables, meat, mushrooms, even fruits, they add lard, seafood and bamboo shoots. Not everyone will remember the names, but many will be interested in trying to cook them in their kitchen.
Wontons or Huntun
The ancestors of manti, dumplings, which are traditionally steamed, boiled in a pan or fried. Most often, they use ready-made store dough for their preparation. Wontons are in the form of a jug, for the filling they use chicken meat, shrimp, exotic mushrooms, minced pork, Chinese cabbage and even bananas.
Fried soy noodles go well with wonton, as well as chili pickles, it is also customary to serve wonton with pickles, noodles, sending them directly to the soup. Sichuan pepper can add piquancy to the stuffing. Some nationalities sculpt these dumplings the size of a palm, while others prefer small items.
You will need:
- fresh minced pork - 200 g;
- starch (and better - rice flour) - 2 tablespoons;
- semi-dry white or rice wine - 2 tablespoons;
- protein - from one egg;
- peeled large shrimp - 400 g;
- sesame oil (can be replaced with vegetable) - half a tablespoon;
- ground black pepper - half a teaspoon;
- granulated sugar - half a tablespoon;
- sprouts of bamboo or small mushrooms in the marinade - 130 g;
- soy sauce - 2 tablespoons;
- water - 200 ml;
- vegetable oil (for dough) - a tablespoon;
- flour (in the dough) - 600 g;
- salt to taste.
Cooking
- Using a fork, pound the shrimp, mix with the minced meat.
- Finely chop the bamboo shoots, add to the mass.
- Season the filling with soy, butter, wine, pepper and sugar.
- Mix with protein and starch (flour), mix.
- Sift the flour for the dough, make a depression.
- Boil 100 ml of water, pour into flour, add salt, oil and the remaining water.
- Knead and leave the dough for 10 minutes.
- Cut the dough into 3 parts. Cover and remove two of them.
- Roll part of the dough to 2 mm.
- Cut circles 5 cm in diameter.
- Place a teaspoon of the filling on each piece of dough.
- Collect the dumplings, forming a bag with an open top in the form of a "neck".
- Put the items in the refrigerator.
- Put the blanks in a double boiler, over high heat they will cook in 7 minutes.
The recipe for Chinese shrimp dumplings is unusual for Russians, so it is better to use a special pasta making machine to speed up the cooking process. Huntun wrappers can be frozen and used later, which is very convenient for storage.
Bao Tzu
The dough for Chinese Baozi dumplings usually has a denser consistency than for wontons, it resembles yeast. Such dumplings are stuffed with pepper, carrots, tofu cheese, Chinese mushrooms, chicken, Chinese cabbage, smoked pork and other meat. When the Bao Tzu act as a dessert, they add a paste of boiled red beans and sugar.
You will need:
- minced pork - 800 g;
- corn starch - 1 with a hill a teaspoon;
- protein - from one egg;
- sugar - a tablespoon;
- dry sherry or rice wine - 2 tablespoons;
- sesame oil - 4 tablespoons;
- green onions - 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.
Cooking
- In a glass of water, dilute the yeast, sift the flour, knead, leave for 60 minutes in a warm place.
- Dilute soda in two teaspoons of heated water, irrigate the dough with this solution, mix and leave for another 10 minutes.
- Divide the dough into 10 balls, roll into cakes with a thickening in the center.
- Cut the onion, grate the peeled ginger.
- Add starch to 1 tablespoon of water.
- Beat the protein.
- Combine onion, ginger root, protein, minced meat, sugar, wine, butter, soy sauce and starch.
- Put the filling on each piece of dough, form a lotus, leaving a hole in the center.
- Put the resulting dumplings in a double boiler for 15 minutes.
Dim sum
This name is commonly used to designate any Chinese dumplings, as well as for the individual and the species. This is a non-yeast starchy egg-free dish. Inside these dumplings put seafood, chicken, vegetables. Traditionally cooked - steamed. The dough recipe for Chinese dumplings dumpling itself requires attention and skillful use of sticks.
You will need:
- wheat starch - 200 g;
- corn starch - 3 teaspoons;
- pork fat - 2 teaspoons;
- raw shrimp - 400 g;
- bamboo shoots - 150 g;
- raw lard - 100 g;
- sesame oil (preferably dark) - half a tablespoon;
- corn starch - 2 tablespoons;
- protein - from one egg;
- sugar - half a tablespoon;
- soy sauce - 2 tablespoons;
- salt to taste.
Cooking
- Mix starches, stir with chopsticks and add a glass of boiled water.
- Let cool a little, add lard, knead the dough.
- Add more wheat starch if necessary.
- Roll the dough into a tube, divide into parts, wrap in a hot towel.
- Take out only one piece, roll into a thin pancake 10 cm in diameter.
- Cut the shrimp into large pieces, make minced meat from the second half.
- Finely chop the lard, mix with chopped bamboo and shrimp.
- Stir in corn starch, granulated sugar, egg white, salt and soy sauce, oil, leave for half an hour in the refrigerator.
- In the center of the pancake, put the stuffing, wet the edges, create a crescent shape.
- Place dumplings on lettuce or spinach leaves in a double boiler, cover with a lid.
- On a strong steam, cook dumplings for 6 minutes.
The recipe for dumplings with shrimp and bacon may seem too complicated for someone, but believe me, the taste and appearance of this dish is worth it. Ready-made dumplings become transparent, serve them with black rice vinegar, soy sauce (one to three) and ground hot pepper.
Jiaozi
Dumplings with cabbage and minced pork, which are usually molded in the form of triangles or circles, are cooked in the usual way - they are boiled. Sometimes a recipe for Chinese dumplings involves frying them in vegetable oil.
You will need:
- flour - 500 g;
- starch - 50 g;
- sunflower oil - 3 tablespoons;
- eggs - 3 pieces;
- water - 200 ml;
- salt - 1 teaspoon;
- low-fat pork mince - 400 g;
- cabbage - 300 g;
- onion - 1 piece;
- leek - stalk;
- soy sauce - 100 ml;
- black pepper to taste.
Cooking
- Pour out flour, create a depression.
- Pour in eggs, one-third of the butter and salt water.
- Knead the cool dough, wrap it with foil and clean.
- Chop the cabbage, chop the onion.
- Heat oil in a saucepan, stew vegetables.
- Cool and mix with minced meat, season with salt and pepper.
- Roll out the dough, cut the circles.
- Put the filling in the center, press the edges down, create a shape.
- Cook in a saucepan for 20 minutes.
Such dumplings can not be called sharp or salty, they have a neutral taste. Sprinkle the finished dish with onions and chili peppers, serve with soy sauce.
Now that you know how to cook Chinese dumplings in every possible way, use this knowledge to surprise relatives and guests. They could taste such exotic dumplings only in restaurants.And you can feast on them at any time of the day, under a glass of wine, with a cup of tea or plum juice. There are many options, try it!
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