Hi steemians:
Today I want to introduced a Chinese traditional food---the pan-fried dumplings(Jiaozi) to you, which is always popular for my family. In fact, in China, every family can make delicious dumplings, most of them are even better than any restaurant. This is for making dumplings is handmade. And the taste made by different people is different.
Normally I used two kinds of dough, one is the cold water dough, which is basically used for frying them and boilling dumplings, the other is the hot water dough, which is basically used for steamed dumplings and also can be made for pan-fried dumplings. Today I used the cold water dough and the filling contains pork and shrimp. You can add your favorite ingredients, such as chicken, pork, seafood, or beef..
Preparation time: 90 minutes
Cooking time : 10 minites
Total time: 100 minutes
Ingredients:
Dough:
2 cups all-purpose flour
1/8 tsp salt
1/2 cup water
Filling:
2 cups leek, diced
1 tsp salt
1 cup ground pork
1 cup shrimp, diced
1/3 cup green onion, minced
2 tsp ginger, grated
1 tbsp garlic cloves, minced
1 tbsp soy sauce
1 tbsp Chinese cooking wine
2 tbsp sesame oil
2 tbsp rice vinegar
1 cup chicken stock(depending on the moisture content of the mixture)
3 tbsp vegetable oil (for frying)
1 cup water
Sauce:
Chinese black vinegar
soy sauce
garlic
sesame oil
Instructions:
In a large mixing bowl, add in water, flour, salt, mix well and knead a smooth dough, cover lid and let it stand for half an hour.
In another large mixing bowl, add in pork, shrimp, leek, soy sauce, salt, cooking wine, chicken stock, ginger,sesame oil and mix well. This is the filling.
Cut the dough into many small balls and take one to roll it with flour. one by one. It should be round. The key point is that the edge of skin is thinner,and the center is thicker.
next, put the filling in the middle of the dumpling skin and start to pinch or fold it. one by one.
Add vegetable oil to a non-sticky frying pan, heat it and warm it a little but don't make the bottom of the wok too hot, and then I would like to put dumplings in the pan nicely, one by one around the pan. You start to hear the sizzling sound,in the meantime you need to add a cup of water up to half way to the dumplings, cover lid. This step is very important. Then finally when all of the water is evaporated, you can fry them. It will take five minutes to do .
Make sure to control the color and crispiness of the bottom of the dumplings, you will need to check it carefully.
And the final presentation is that their bottom is well-cooked instead of burnt. The color should be golden brown, then remove them to a plate.
Served with your favorite sauce, garlic or ginger or soy sauce or vinegar etc..
The delicious pan-fried dumplings is finished! Enjoy it.
大家好！
今天给大家分享的是中国传统美食，煎饺。饺子不管是水煮，蒸，煎，都是非常美味的。实际上，在中国每个家庭都会做这种饺子，味道甚至比任何一家饺子馆都要好吃。就是因为饺子都是纯手工制作的，自己用料也好，不管是面皮还是馅料，都会让家人吃的满意，有味道。
而制作饺子的方法每个家庭，每个人都会不一样，自然味道也会不同。无论如何只要自己喜欢的，就是成功的。中文版的制作过程我就不详细说明啦。面团这次我采用的是凉水和面，然后馅料主要用的就是猪肉，虾肉和韭菜。包好之后，在平底锅里加入少许油，小火加热，过1分钟倒入冷水，需要没过饺子一半，盖上盖子，直到水全部干了，再煎1-2分钟根据底部的颜色来决定是否出锅。煎饺的时间很短，基本5分钟左右就好了，比煮饺子还方便。底部形成的金黄色，脆脆的皮别有一番风味。
