Jiaozi is a Chinese dumpling, widely popular in China, Japan, Korea, as well as outside of East Asia particularly in the United States. Dumplings generally include a ground meat and / or vegetables rolled into a package filled with thin dough, and press the edges together, sealing or crimping. Dumplings should not be confused with wonton: dumplings has a thick skin, smooth, more flat, Flying dish (shaped like ravioli), usually eat soy sauce, vinegar dipping sauce (and / or chili sauce), but there is a wonton skin over thin, is a spherical shape, and often in the broth.
Chinese Fried Dumplings
Chinese Fried Dumplings
Chinese Fried Dumplings
Ingredients
Dough (about 40 dumplings enough.
Dough (about 40 dumplings enough.
To make 2 batches to a full fill or fill out a number cut in half.)
2 cups (250 grams) multi-purpose unbleached flour
1 / 2 cup (113 grams) warm water
Flour the work surface
2 cups (250 grams) multi-purpose unbleached flour
1 / 2 cup (113 grams) warm water
Flour the work surface
Chinese Fried Dumplings
Chinese Fried Dumplings
Chinese Fried Dumplings
Cooking dumplings: (irrigated) literally means "water dumplings" (dumplings), the most common Chinese style.
Steamed dumplings: (steamed dumplings) literally means "steam dumplings" (steamed dumplings).
Shallow fried: (fried dumpling) lit. "Pan stick", known as "potstickers" in North America, (fried dumpling), also known as "dry fried dumplings", which can in many Chinese restaurants in North America.
Egg dumplings: dumplings, eggs, instead of filling the dough package known as the "egg dumplings"
Steamed dumplings: (steamed dumplings) literally means "steam dumplings" (steamed dumplings).
Shallow fried: (fried dumpling) lit. "Pan stick", known as "potstickers" in North America, (fried dumpling), also known as "dry fried dumplings", which can in many Chinese restaurants in North America.
Egg dumplings: dumplings, eggs, instead of filling the dough package known as the "egg dumplings"
