How to make Chinese dumplings
Dumplings, also call JiaoZi in Chinese, are a very traditional Chinese food, and it is essential during the holiday in China. In Northern China, people eat dumplings as their daily food, not only during the holiday. Dumplings have a very long history. As the spring festival mark the start of a new year in Chinese calendar, people eat dumplings to connote their wishes to family for the following year. The Chinese dumplings are consists of two parts, the fillings mixture and the wrappings or skins. By taking specific steps, we can make a bowl of traditional Chinese dumplings.
The first and most important step of making dumplings is to produce the wrappings or skins of dumplings. The wrappings are mixture of water and flours. In a bowl, put the water into the flours, and knead it by hand to form the mixture into smooth dough. The mixture ratio of water and flours are one to four. Because if put more water into the mixture of water and flour, it is easy to put the filling mixture and wrapping together, but when you boiling the dumplings, the dumpling may be broken easily. Otherwise, if you put add less water into flours, the mixture will become hard, so it is difficult to knead it into dough. Then, cover the dough by a big bowel or pot and put it aside for half-hour, and scatter some dry flour on the board. After that, continue knead the dough and roll it into cylinder-shaped long dough. Once you completed kneaded the dough, take a knife and chop the dough into multiple small pieces. Then, press each piece with your hand, so you can get a pancake-shaped ball, and using a rolling pin to roll each piece into a very thin circle. The thin circles are the final dumpling skins. Sometimes, people would buy the ready-made dumping wrapping from the supermarket for convenience.
The next step is to produce the filling mixture, and it is also very important because it determine the flavor of the dumplings. There is no set rules represent...
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