Chinese cuisine, despite its exotic, is very popular in Russia. Some dishes offered in Chinese restaurants can be prepared on their own - for example, dumplings.
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To make dumplings dumplings in Chinese, the following ingredients are needed: 1.5 cups of wheat flour, 1/2 cup of water, 1 tsp. vegetable oil, a pinch of salt.
For the preparation of the filling: 125 g of pork, 100 g of Beijing cabbage, 15 g of celery, 15 g of carrots, 1/2 tsp. grated ginger, 1 tsp. finely chopped green onions, 1 tsp. soy sauce, 1 tsp. rice wine, 1/2 tsp sesame oil, a pinch of salt.
Pork is passed through a meat grinder. Celery, Chinese cabbage, green onions and carrots are finely chopped, salted and left alone for 10-15 minutes. Selected juice is poured from vegetables, which will be useful in the future.
Finely chopping cabbage is very difficult. Therefore, it is recommended to use only thin parts of the cabbage leaf for preparing the filling.
Soy sauce, rice wine, sesame oil, and ginger are added to minced meat. Stuffing is mixed, combined with vegetables. To make the filling juicy, add vegetable juice. The filling is mixed and left for 10-15 minutes so that the ingredients are saturated with each other's aromas.
In Russia, it is quite difficult to find rice wine. Therefore, you can replace it with any dry white wine made from grapes, such as sherry.
During this time, you can cook the dough. Wheat flour is sieved through a fine sieve. Then, water, vegetable oil are gradually poured into the flour and salt is added, kneading an elastic and sufficiently dense dough that does not stick to your hands. You need to knead the dough for a long time to eliminate the risk of salt sticking into lumps.
The finished dough is wrapped with cling film and put in the refrigerator for 10 minutes. To make dumplings in Chinese, you need to roll chilled dough in the form of sausages. It is cut into 16 approximately equal parts. A ball is formed from each part, which is rolled into a thin round cake. In the central part of the cakes put the filling. The edges of the dough tightly pinch. The shape of Chinese dumplings is significantly different from Russian. The edges of the cakes are plucked, as in dumplings, while collecting the dough in small folds.
It remains to bring the dish to readiness. Chinese dumplings - a versatile product that can be boiled, fried and cooked in a double boiler. Salted water is boiled in a small saucepan and dumplings are boiled in the usual way in Russia.
Finished products are those that have surfaced. The preparation of ravioli in a double boiler does not differ from the usual method. But the national Chinese product should be fried in a special way.
A little vegetable or sesame oil is poured into a heated pan. When the oil is sufficiently warmed up, dumplings are spread on the bottom of the pan, and the heating is reduced to weak. Dumplings should be fried only on one side, until a golden brown crust is formed. Then pour water, the level of which should reach the middle of the dumplings. The pan is tightly covered with a lid and continue to simmer the dish for about 4 minutes. Chinese-style dumplings are served warm. A necessary addition to the dish is soy sauce.