how,to,make,jiaozi

篇一：How to Make Jiaozi如何包饺子

? How to Make Jiaozi?

Jiaozi is my favourite food. Since childhood I haw learned how to make it. There are five steps.

First you make the dough by mixing water into the flour. The container shculd be big

enough lest the flour and water will overflow. Press the dough with your hands till it is not sticky. When the dough is ready, leave it there for use later, then go on to make the fillings. The second step is to mince the meat, mushrooms and shnmps till they are mixed in a paste. Add some spice such as ginger and onion and stir them evenly.

The third step is to make the wrappings. Roll the dough with a round stick into small round pieces of wrappings, each two inches in diameter.

The fourth step is to put the filling in the middle of a wrapping. Then press the wrapping tight and a jiaozi is ready. When you have made enough Jiaozi, the next step is to boil them.

That is the last step. Put a pot of water on the stove. When the water is boiling, put the Jiaozi one by one into the water and cover the pot. When steam comes out, add more cold water and when it boils again add cold water a second time. When you see the Jiaozi floating in boiling water, you can put them in bowls or plates, get the chopsticks and be ready to eat.

How to Make Jiaozi?

Cooking Procedure:

1. Place flour in bowl. Add salt and water slowly. Mix with fingers and knead to form a soft dough. Cover with damp cloth. Let stand for at least 15 minutes.

2. Mix meat, green onion, ginger, soy sauce, salt and sesame oil in a bowl and mix it thoroughly. Then add chopped cabbage. Sprinkle a little salt on it. Then squeeze the water out to make it dry.)Mix thoroughly to make filling.

3. Remove the dough to lightly floured board, knead again until very smooth. Divide the dough into 50 pieces. Flatten each piece with hand and roll it into a round thin pancake (about 2-1/2 inch diameter, the center should be thicker than edges.) Place one

teaspoonful of filling in center, fold over, and pinch in center first. Then grasp edges between thumb and index finger to seal.

4. Boil about 10 cups of water in deep pan, after the water starts boiling, drop dumplings

one by one into boiling water (no more than 20 dumplings at a time). Stir carefully with large spoon to prevent sticking to the bottom of pan. Cook until the water boils up again.

5. Add 2/3 cup of cold water into pan and let it come to boil again. Add another 2/3 cup cold water. When it boils again, the dumpling is done. Remove the dumplings with a large slotter spoon to plate. Serve hot.

6. In small bowls place soy sauce, vinegar, red pepper oil. Use as a dipping sauce. 跟英文版不同的中文版：

包饺子是中国人在春节时特有的民俗传统。特别是北方居民更是热衷于这样的食品。 饺子制作全过程：

和面：温开水一杯，水里放些许盐，面粉里放鸡蛋一个。水要慢慢倒入盆中，筷子不停搅动，感觉没有干面粉，都成面疙瘩的时候，就可以下手揉了，揉面要用力，揉到面的表面很光滑就好了，这时面光盆光手光是最佳境界。

拌馅：如果四个人吃，大约一斤肉馅即可。馅里放盐、味精、姜末、酱油、料酒、香油、水（高汤最好），还可以加点胡椒粉什么的。顺时针搅拌，感觉所有的东西都融合在一起即可。

剁菜：选择你喜欢的蔬菜，一般用大白菜加些许韭菜。韭菜切成小粒，大白菜则要剁了，剁碎之后用纱布把水挤干。然后和韭菜一起放入肉中搅拌，如果淡再加点盐，饺子馅就做好了。

擀皮：取出醒好的面团，揉成长条状，用刀切成小段。用手搓成扁平状，拿擀面杖擀的时候，注意中间厚边缘薄，中间厚防止饺子馅漏，边缘薄吃起来口感好。

包饺子：将饺子馅放入皮中央，如果技术不熟练的话，不要放太多馅。先捏中央，再捏两边，然后由中间向两边将饺子皮边缘挤一下，这样饺子下锅煮时就不会漏汤了。

煮饺子：烧一锅开水，等水沸腾时，将饺子放入，并及时搅动（顺时针），防止饺子在水中粘在一起。把大火改成小火，加盖煮，等到饺子浮在水面上即可。

篇二：How to make Jiaozi

Jiaozi is the best food for family reunion in China. On Chinese New Year's Eve,

the whole family, especially for those who live in the northern part of China, will sit

around the table and enjoy eating Jiaozi together. You might be wondering how to

make the tasty Chinese dumplings, Here, the secret of making it is depicted as

follows:

Step one: get ready for the ingredients—500g sifted flour, 300g minced lean pork

or mutton, one tablespoon of salt, 100g chopped scallions, two tablespoons of minced

ginger, some chopped vegetables and 1/8 tablespoon of spice powder.

Step two: Mix the flour with 100 ml of water or so to make a dough. Knead it

until it is smooth enough.

Step three: prepare the filling-- mix the pork or mutton with 200 ml of water and some salt. Stir in one direction until it becomes a paste. Add the scallions and blend

them.

Step four: Divide the dough into 4 portions and roll them into long rolls. Cut

each into 25 pieces. Flatten each piece with palms and roll into 2 inches (5 cm) circles.

Place 1 portion of filling in the center of each wrapper and fold the dough over it,

pressing the edges with fingers. When the edges have been well pinched together, seal

the dumpling. Repeat until all the dough and fillings are used.

Step five: Boiled Jiaozi -- Bring nearly eight cups of water to boil the

dumplings over high heat, Stir them around gently with a ladle, and let the water get

boiling. Add enough cold water to stop the boiling, then when the water boils again

and when the delicious flavor is floating in the air, Jiaozi can be served finally on a

plate with both vinegar and soybean sauce which are presented separately in two

saucers.

Steamed Jiaozi – pour 2/3 pot of water in the pot, put the pot over high heat as

well and then place a flat stainless steel net with Jiaozi on it over the water. When 30

minutes or so has passed, the fragrant Jiaozi can be eaten then. If you like，dipping

some soybean sauce or vinegar as well.

篇三：饺子制作(how to make jiaozi)

Do you like eating jiaozi? Can you make jiaozi? Do you know how to express the five steps of making it in English? Let’s share it with each other.

First you make the dough by mixing water into the flour. The container should be big enough lest the flour and water will overflow. Press the dough with your hands till it is not sticky. When the dough is ready, leave it there for use later, then go on to make the fillings.

The second step is to mince the meat, mushrooms and shrimps till they are mixed in paste. Add some spice such as ginger and onion and stir them evenly.

The third step is to make the wrappings. Roll the dough with a round stick into small round pieces of wrappings, each two inches in diameter.

The fourth step is to put the filling in the middle of a wrapping. Then press the wrapping tight and a jiaozi is ready. When you have enough jiaozi, the next step is to boil them.

That is the last step. Put a pot of water on the stove. When the water is boiling, put jiaozi one by one into the water and cover the pot. When steam comes out, add more cold water and when it boils again add cold water a second time. When you see

the jiaozi floating in boiling water, you can put them in bowls or plates, get the chopsticks and be ready to eat.

How to Make Dumplings

Chinese food is very famous in many countries. One of the most special and traditional food is dumpling. Dumplings are not only tasted good but also easy to make.

The first step is to make the filling. You can choose what you favorite, such as pork, beef, or chicken. Dumpling filling covers a broad range of materials. Besides lotus root, celery, leek, cabbage, mushroom, carrot, caraway, fennel, a great variety of vegetables can be used; in addition to pork, fish, beef, mutton, chicken and shrimps are also used. Meanwhile, dumpling filling of vegetables mixed with egg is also popular.Take what you like from the refrigerator, and do not forget to close it. Then chop it up and add some chopped cabbage or green vegetables. Take a big bowl from the cupboard and put all the meat and vegetables in it. You should also put in some seasonings such salt, soy source, pepper, sesame oil, and chopped ginger to get your favorite flavor. But be careful that do not put in too much of it, which would make the dumplings disgusting. And then you can get a pair of chopsticks from the cabinet to stir the filling to evenly mix.

Put the bowl aside and do the second part. Take out the dough pieces you bought from the supermarket. They can also be made by hand, but it is more complicated, so I advice you to buy some from the supermarket. Then is the step of folding the dough pieces to make dumplings. You should hold a dough with your left or right hand and put a suitable mount of filling onto the central part of the piece with another hand. And wrap the piece into half-moon shaped and seal the edges.

In this way you make the dumpling one by one. Then pour about one liter water in a pot and heat it up. When the water is boiling, put the dumplings in it. And after them float in the water, stop the heating and get out the dumplings with a big spoon after two minutes.

In this way, you can enjoy the delicious dumplings. Be careful that you should press the edge of the dumplings firmly, in case the dumplings broke when you cook them.

In Western-style cooking it is a simple staple, a source of carbohydrates and a great comfort food. However, made in the Chinese way, it is an artistic creation from the kitchen. Chinese Dumplings (Jiao Zi or Gow Gee, in the Mandarin dialect) are a mixture made of dough filled with meat, chicken and/or vegetables. It is frequently dished up as part of dim sum. The correct preparation calls for plenty of time, patience and effort but the end result, when done properly, are definitely worth it.

The history of jiaozi dates back to ancient times. But the custom of making jiaozi a special dish during the Spring Festival, or the Chinese Lunar New Year, started in the Ming Dynasty, some 500 to 600 years ago. The reason is simple. The appearance of jiaozi looks like the V-shape （some say half-moon shaped）gold or silver ingot used as money in ancient China. 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. Although time has changed, the tradition has remained. But today, jiaozi is considered more as a sign of blessing than of fortune. How to ?

In a big bowl, add water to flour gradually. （caution: not too much at a time！） Mix and knead by hand to soft dough, then cover it with towel and put it aside for about an hour. 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 wrapping.

Step 1: Take 3 bowls of flour and pour into a small basin. Add in some salt and stir it well. Make a hole in the middle and gradually add small quantities of water

until it forms into small pieces. Sprinkle some more water on the flour pieces and stir by hand to form a paste on a board and smooth it out. Put it into the basin to be fermented.

Step 2: Clean the meat and chop it. Put into a basin or dish. Clean the lotus root after peeling it first. Cut it into small diced pieces. Put into a dish or basin. Clean and chop the ginger and the green onion. Place into separate dishes.

Step3: Add some cooking wine, soy sauce, five spices powder, salt, chicken essence and the chopped lotus root, ginger and green onion into the ground meat. Stir it well and pour into a dish.

Step 4: Take out of the flour paste and place on the board. Sprinkle some flour on it. Rub it by hand again. Cut a small section from the paste to be rubbed into a stick. Cut the flour stick into small dough. Roll it flat with a rolling pin. Place into a dish on top of each other, with corn starch in between to prevent each piece from sticking to each other.

Step 5: Pick some fillings prepared before and put at the center of the wrapper (less filling should be put if you are not used to make dumplings). Fold and pinch the wrapper from the middle to the two outer sides. Put the pinched side on the forefinger. Clasp the hands and pinched it hard. A meniscus shaped dumpling is out.

Step 6: Find a small basin or bowl. Add in salt, chicken essence, white sugar, soy sauce, sesame oil and red chili oil. Stir it well. You can also add in some chopped green onion to enhance the flavor. Pour it into a dish.

Step7: Pick out 3 teaspoons of the seasoning sauce and put into a soup bowl. Add in the dried small shrimps and chopped cilantro (add in some salt or sauce if you like more taste). Stir it well.

Step 8: Place a wok over high heat. Fill it with water. Add in the dumplings one by one until the water is boiling. Add in 1/4 table spoon of water when it boils. Repeat this twice again. Turn off the heat.

Sep 9: Pick out 1 tablespoon of soup and pour in to the soup bowl with seasoning sauce. Scoop out the boiled dumpling through a table spoon or a draining spoon and pour into the bowl.

Step 10: Scoop out the boiled dumplings with a table spoon or a draining spoon and put into a dish if you prefer dry dumplings, which can be eaten with the seasoning juice prepared before.

篇四：怎样包饺子(How to Make Jiaozi-)

怎样包饺子(How to Make Jiaozi?)

怎样包饺子

Jiaozi is my favourite food. Since childhood I haw learned how to make it. There are five steps.

First you make the dough by mixing water into the flour. The container shculd be big enough lest the flour and water will overflow. Press the dough with your hands till it is not sticky. When the dough is ready, leave it there for use later, then go on to make the fillings.

The second step is to mince the meat, mushrooms and shnmps till they are mixed in a paste. Add some spice such as ginger and onion and stir them evenly.

The third step is to make the wrappings. Roll the dough with a round stick into small round pieces of wrappings, each two inches in diameter. The fourth step is to put the filling in the middle of a wrapping. Then press the wrapping tight and a jiaozi is ready. When you have made enough Jiaozi, the next step is to boil them.

That is the last step. Put a pot of water on the stove. When the water is boiling, put the Jiaozi one by one into the water and cover the pot. When steam comes out, add more cold water and when it boils again add cold water a second time. When you see the Jiaozi floating in boiling water, you can put them in bowls or plates, get the chopsticks and be ready to eat.

怎样包饺子?

饺子是我喜欢的食物。从童年起我就学会了包饺子，共有5个步骤。 第1步，先用水和面，和面盆要大些，以免水和面溢出。用手揉面团，直到不粘手为止。和好面以后，将做饺馅。

第2步，剁肉馅，将蘑菇和虾米搅拌成糊状，放入调味品如姜、葱，并把馅搅匀。

第3步，做饺皮。用擀面杖擀出一张张直径为两英寸的圆饺皮。

第4步，把馅放入饺皮中，捏紧饺皮，一个饺子就做成了。饺子包够了，下一步就是煮饺子。

煮饺子是最后的一步，锅中放上水，搁在炉灶上烧，水开时，一个一个地把饺子放入开水中，盖上锅盖。水冒气时，要加些冷水;水开时，再加第2次冷水。当饺子漂浮上来时，盛入碗中，准备好碗筷，即可食用。

篇五：How to make jiaozi(饺子制作)

How to Make Jiaozi?

Do you like eating jiaozi? Can you make jiaozi? The history of jiaozi dates back to ancient times. But the custom of making jiaozi a special dish during the Spring Festival, or the Chinese Lunar New Year, started in the Ming Dynasty, some 500 to 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. Although time has changed, the tradition has remained. But today, jiaozi is considered more as a sign of blessing than of fortune. It is frequently dished up as part of dim sum. The correct preparation needs plenty of time, patience and effort but the end result, when done properly, definitely worth it.

There are three steps to accomplish jiaozi. The first step is to make the filling. Dumpling filling covers a broad range of materials. Besides lotus root, celery, leek, cabbages, mushrooms, carrot, caraways, fennel, a great variety of vegetables can be used; in addition to pork, fish, beef, mutton, chicken and shrimps are also used.

Meanwhile, dumpling filling of vegetables mixed with egg is also popular. Then chop it up and add some chopped cabbage or green vegetables. You can choose what you favorite, such as pork, beef, or chicken. Then chop it up and add some chopped

cabbage or green vegetables. Take a big bowl from the cupboard and put all the meat and vegetables in it. You should also put in some seasonings such salt, soy source, pepper, sesame oil, and the chopped ginger to get your favorite flavor. But be careful that do not put in too much of it, which would make the dumplings disgusting. And then you can get a pair of chopsticks from the cabinet to stir the filling to evenly mix. And then, you should make the wrappings. In a big bowl, add water to flour gradually. Mix and knead by hand to soft dough, then cover it with towel and put it aside for about an hour. Scatter some dry flour on the board, knead and roll it into a sausage-like dough about 5 centimeters in diameter, and then chop it into small pieces. Press each piece with your hand and get a wrapping.

The last step is to accomplish the dumplings. Pick some fillings prepared before and put at the center of the wrapper (less filling should be put if you are not used to make dumplings). Fold and pinch the wrapper from the middle to the two outer sides. Put the pinched side on the forefinger(转 载 于:wWW.smHAida.cOM 海达范文网:how,to,make,jiaozi). Clasp the hands and pinched it hard. A meniscus shaped dumpling is finished.

Now you know the steps, and why not have a try?

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