Chinese
Dumpling
Chinese dumplings or Jiaozi, with meat and vegetable fillings, is a traditional
Chinese Food, which is essential during holidays in Northern China. Chinese
are Masters in the Art of Making Dumplings.
History
The history of jiaozi dates back to ancient times, some 500-600 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.
China has been perfecting the art of dumpling making since the Sung dynasty.
Fillings
There is no set rule as to what makes dumping fillings. They can be anything
from vegetables, meat to seafood. Whatever the fillings, the wrapping
skill needs to be exquisite to make jiaozi look attractive.
Shape and variety
Chinese dumplings may be round or crescent-shaped, boiled or pan-fried.
The filling may be sweet or savory; vegetarian or filled with meat and
vegetables. Of course, all this variety can be confusing.
As China is a country with a vast territory, there are great difference
in various regions in ways of making jiaozi or even serving it. For example,
dumplings wrappers are made with a rolling stick in most areas of Beijing
and Hebei Provinces, whereas in some parts of Shanxi Province and inner
Mongolia Autonomous Region, wrappers are hand- pressed.
How to make Chinese dumplings?
To make Chinese dumplings, first of all, chop the meat into pieces and
mash them, then add salt, sesame oil, soy sauce, ginger, scallions, Chinese
cabbage and MSG if you like. Mix thoroughly the ingredients; add two spoonful
of water if necessary.
In a big bowl, add water to flour gradually. Mix and knead by hand to
form soft dough, then cover it with towel and put it aside for about an
hour. Then 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 hand and get a pancake. Finally,
to hold the pancake with your palm and put the filling in the center and
wrap into half-moon shaped and seal the edges.
The next step is easy. Put the dumpling into boiling water, when it is
well cooked, it is ready to be served. Before eating, you need to prepare
some small dishes to contain the mixture of soy sauce, vinegar, and sesame
oil or pepper oil [to your own taste.
Ways of serving
Ways of serving Chinese dumplings also vary from place to place. Generally,
Chinese dumplings are boiled in clear water and served dry with vinegar,
soy sauce, garlic or pepper oil if one likes them hot. In some parts of
the Northeast China, however, dumplings are boiled in broth together with
vermicelli made from bean starch, and served together.
Chinese
dumplings and culture
New Year's Food
Chinese dumpling is one of the most important foods in Chinese New Year.
Since the shape of Chinese dumplings is similar to ancient Chinese gold
or silver ingots, they symbolize wealth. Traditionally, the members
of a family get together to make dumplings during the New Year's Eve.
They may hide some coins in one of the dumplings. The person who fined
the coin will likely have a good fortune in the New Year. Chinese dumpling
is also popular in other Chinese holidays or festivals, so it is part
of the Chinese culture or tradition. Family Link
Making dumplings is really a team work. Usually family members will
join the work. Most ChineseTo starte to make dumplings when they was
a kid in family, they know how to make dumplings.Especially good at
making dumplings, particularly making skins,
which is the hardest part of making dumplings. Sending Off Friends
Chinese dumpling is often the food for sending off friends or family
members away. I guess this is another tradition.
Details of making Chinese dumplings: Recipes
I have put together a list of recipes of Chinese dumpling.
Filling:
*1 lb. ground pork (or beef)
*6 T. sesame oil
*2 t. sugar
*0.75 t. salt
*0.25 t. pepper
*0.25 lb. cabbage
*1 t. salt
*0.25 lb. chopped green onions Skin:
*3 c. flour
*0.75 c. cold water
*0.5 c. flour (to prevent sticking during kneading) soy sauce
water
vinegar (white or rice)
garlic (fresh, chopped fine, or powdered)
ginger (fresh, chopped fine, or powdered)
small bowl with water for dipping
Details of making Chinese dumplings 1. Filling: Mix ground pork, oil, sugar, chop cabbagesalt and
pepper until fine. Let sit for 10 minutes; then squeeze out the excess
water. 2. Skin: In a bowl, add water to the flour and knead into smooth
dough; let it stand for 10 minutes. Roll the dough into a long baton-like
roll and cut it into 50 pieces. Use a rolling pin to roll each piece
to a thin circle. 3. Combine: Place 1 portion of filling in the center of a dough
circle. Fold the circle in half and moisten the edges with water. Use
index finger and thumb to bring the sides together.
The smooth edge will conform to the decreased length of the pleated
edge. Pinch the pleats together then pinch to seal. Place the dumpling
on a floured tray and repeat this with the remaining dumplings. 4. Boil: Boil 10 cups of water and add dumplings; gently stir
to prevent dumplings from sticking together. Bring to a boil; turn the
heat to low and cook for three minutes. When serving, use vinegar, soy
sauce, sesame oil, hot bean paste, etc. as dipping sauces. 5. Serving: Serve the dumplings hot (if you cook them in bamboo
baskets you may wish to serve them from it directly at the table) with
bowls of soy sauce mixed with red wine vinegar.
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