Description
Recently my husband got into a Chinese family for lunch, for these dumplings. Recently I wanted to cook something similar at home - the hostess had to share the recipe. I repeated the house - the kids appreciated. I would be very glad if You like it.
Ingredients
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Chicken egg
1 piece
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Pork
100 g
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Mushrooms
0.25 pack
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Ramsons
75 g
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Onion
0.25 piece
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Cabbage Chinese
0.5 piece
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Vegetable oil
1 Tbsp
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Ginger
-
Flour
350 g
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Water
1 cup
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Salt
0.5 tsp
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Soy sauce
50 ml
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Garlic
1 tooth
Cooking
Make dough. I first met this version of the batch. It is possible, on the website this dough is - just not looking. I hope no one is getting hurt. Sift flour, mix with salt.
Boil water, pour into a container with flour and knead the dough. The dough is very easy to mix, does not stick to hands. Such a warm, pleasant. Next, wrap the dough in a damp towel or plastic wrap and leave to rest for 30 minutes.
Meanwhile, start the filling. Wild garlic wash, dry and chop.
Chinese mushrooms pour boiling water, wait until they will acquire its original look. I specifically took a picture of looks like a pack of mushrooms (those that are sold by us) - it's about the size of a matchbox, and looks like its contents. In one of my previous recipes, I also used them and had a lot of questions as they appear.
In vegetable oil fry the pork and chopped onions and after 5 minutes add the cabbage.
That's approximately the number of Chinese cabbage I used. There is an option to lightly boil (blanch), but I like lightly fry (1-2 minutes)
Combine all of our ingredients for the filling together. Egg mash with a fork (it must be pre-cook, but so that the yolk is only slightly seized). Ginger RUB on a small grater. Draw Your attention - NOT stuffing SALT. Pepper can be to taste. In China, the filling can even add Weizen or Ajinomoto (Ajinomoto) is a flavor enhancer, in our MSG. But I am not a supporter of these additives, therefore, I suggest to use optional.
Look what has become our dough - soft, silky.
I divided the dough into 4 pieces, 3 were removed in a bag (not a little dried out), and the fourth roll as our dumplings. It should be noted that the dough is very well rolled, the surface and the rolling pin does not stick. Flour the surface I didn't propylaia. Interestingly, the Chinese do not as we make dumplings. They entire piece of dough very deft movements (if You've seen how to make mozzarella, it is here about as well) is divided into pieces, approximate weight 5 grams - and exactly how the pharmacy. And a tiny jump rope from each piece to form a circle 8-10 cm in diameter. I have the circles cut out a Martini glass.
Spread the filling and mold dumplings.
Offer You three choices. Try them to decide which You prefer. In my family, opinions differ.
Here are boiled,
Such fried,
Such steamed.
That's how much saisinko I ran out of the ingredients. The process of cooking and roasting, I think, all without exception sign - only water again not salty. If you're frying, it's best to first lightly boil - just until the dough changes color, 30-40 seconds, and fry in vegetable oil until Golden brown. In China some restaurants and cafes fried dumplings served on a plate, top they are covered with fine mesh. The beauty is incredible. But how to do it and what she cooks is not divided even among themselves - believed that this "trick" is their restaurant.
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